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.