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Arbea

Authentic, inimitable PDO Prosciutto di San Daniele

Arbea meticulously follows the many delicate steps required by ancient artisan traditions while producing its Prosciutto di San Daniele. The unique microclimate in the local area provides optimum ventilation for the maturing process, which always takes at least 13 months. Every step is delicately and expertly handled in order to ensure that the hams have all of the flavour, softness and fragrance of authentic Prosciutto di San Daniele.

The production environment makes a crucial contribution to Prosciutto di San Daniele. It is unique and inimitable thanks to a microclimate that brings together the cool winds from the Alps and the breeze from the Adriatic Sea. The temperature and moisture levels are regulated by the ventilation favoured by the morainic landscape and the waters of the Tagliamento, which is one of the last rivers in Europe that still follows its original course. The rest is done by people, who have been working in harmony with natural timeframes and the changing seasons for centuries.
Working in accordance
with ancient traditions
We cherish the centuries of rural traditions behind our wholesome products, whose softness and harmonious flavour and fragrance are unparalleled. Arbea hams are made using artisan processes in accordance with the strict monitoring of the Prosciutto di San Daniele Consortium.
Our products
PDO Prosciutto di San Daniele with bone, matured for at least 16 months.
PDO Prosciutto di San Daniele without bone, matured for at least 16 months.
Half PDO Prosciutto di San Daniele, matured for at least 16 months.
PDO Prosciutto di San Daniele bottom cut, matured for at least 16 months.
PDO Prosciutto di San Daniele top cut, matured for at least 16 months.
Arbea quality.

Quality in the meat selection. Only the meat of pigs that are born and raised in Italy is used to make Arbea Prosciutto di San Daniele.

Quality in the curing. The art of curing enables products to be preserved naturally and kept in their integral state, while really bringing out their flavour.

Quality in the maturing process. The exceptional temperature, moisture and ventilation conditions allow PDO Prosciutto di San Daniele to be matured perfectly.

Quality in the monitoring. All Arbea products undergo constant, thorough technical monitoring in every stage of the production process.