Prosciutto San Daniele Deboned ±6.5kg

Villani Prosciutto di San Daniele is a deboned, dry-cured pork leg produced and aged exclusively in San Daniele del Friuli — a small town in the Friuli-Venezia Giulia region and one of only two places in Italy with its own dedicated ham DOP designation. Made from Italian pork and sea salt, each leg undergoes a long rest after salting before a slow, progressive maturation of at least 14 months. This "Special" grade is knife-cleaned with particular care — lard, dark lean meat, and yellow fat are all removed to leave only the finest part of the leg, soft to cut and refined in appearance.

A DOP ham with a more pronounced character than Parma. San Daniele is known for its stronger fragrance and a sweet, delicate flavour with a more noticeable after-taste — a profile that sets it apart on any charcuterie board and makes it a natural choice for menus that want to signal quality and regional distinction. Each leg averages approximately 6.5kg and is vacuum-packed with a 9-month shelf life from packaging. Confirmed allergen-free and non-GMO, it suits fine dining restaurants, premium delis, and specialty food retailers across Cape Town and the Western Cape looking for an Italian cured ham with genuine DOP provenance and a flavour profile beyond the standard.