AGING +20 MONTHS

Weight from 10.5 kg to 12.00 kg – The pigment of the meat gives the slice a color ranging from pink to a light red, the white fat ensures taste and balance, and the slice is soft with a delicate flavor. The aroma released during cutting is something sublime due to the long aging that has ensured a high enzymatic process thanks to the salt and humidity control.

AGING +24 MONTHS

Weight from 10.00 kg to 12.00 kg – The meat’s texture is firmer due to greater dehydration, and the slice appears redder due to the continuous enzymatic process of the meat. The taste is more pronounced, and the fermentation is more accentuated.

AGING +30 MONTHS

Weight from 9.5 kg to 11.00 kg – the aging process gives the slice an even firmer texture. In fact, besides being sliced, it can be hand-cut. When chewed, the slice releases a very strong fragrance and an intense flavor. Sometimes there are white dots due to the
“precipitation” of proteins, this process is essential to ensure the quality, healthiness, and digestibility of the ham, contributing to its flavor, aroma, and texture.

The aroma, finally, is the sensory signature of San Daniele Ham. Delicate and sweet, with notes reminiscent of hay, dried fruit, and mountain butter, it tells the passage of the seasons and the slow evolution of the product during maturation. An invitation to savor it carefully, perhaps following the advice of the San Daniele del Friuli Ham Tasting Guide. The texture is compact yet always elastic: a perfect balance that comes from natural aging, without preservatives, and constantly controlled humidity. It is this balance that allows the meat to maintain its structure while remaining tender when cut.