San Daniele Ham is made from high-quality, carefully selected pork legs and gets its aromatic, sweet flavour from the local microclimate, the perfect combination of mountain air and the Adriatic Sea. 
Aged for 18 months, this prosciutto can only be produced from pigs raised in one of the 10 regions of the central-north of Italy then processed and aged in San Daniele, a small area in Friuli Venezia Giulia. 
Every prosciutto is the result of an artisanal process in a tradition handed down for centuries through families and generations.

Who is Dok Dall’Ava?
In 1988, they created the world's first “Prosciutteria”, a place where ham plays the main role during the meal.

In the process, father and son developed the DOK Dall’Ava pasta factory as well as the Dall’Ava Bakery. They also developed the first Prosciutto school where everyone can learn to refine a ham, to cut it and of course, to taste it. Tireless, in 2005, they began building a ham factory that wanted to be the most avant-garde in the world, with the possibility of creating a natural climate in particular.