Prosciutto di San Daniele PDO, Boneless Pressed
One of Italy's most prestigious raw hams, Protected Designation of Origin, here boneless, pressed and washed, vacuum-packed for easy professional use. Sweet, delicate and aromatic, it is made with only Italian pork and sea salt — no preservatives.
What is Prosciutto di San Daniele PDO?
It is a dry-cured ham (PDO since 1996) produced exclusively in San Daniele del Friuli (Udine). Only legs of Italian pigs (raised in 10 central-northern regions) and sea salt are used, with no preservatives; legs arrive at no less than 12 kg and keep the trotter ("zampino"). A unique pressing phase drives the salt evenly into the meat, and aging runs at least 13 months. Boneless and pressed, it slices cleanly.
How to use it in the kitchen
Slice it very thin for antipasti and charcuterie boards, drape it over melon, figs, burrata and grissini, fold it into paninis, or add it to pizza and pasta after cooking so it stays tender. Its sweetness shines uncooked.
Storage and logistics
Keep refrigerated at 0-4°C, well wrapped; once sliced, consume within a few days. LAPA delivers refrigerated cured meats across Switzerland — Zurich, Aargau, Zug, Schwyz, Schaffhausen, St. Gallen, Lucerne and beyond — to restaurants, pizzerias, hotels and delicatessens.
