San Daniele Ham is a type of dry-cured ham produced in the Friuli Venezia Giulia region of northeastern Italy. It is made from the hind legs of pigs, which are carefully selected and raised in specific conditions. The ham is seasoned with salt and aged for a minimum of 13 months, allowing it to develop a rich flavor and tender texture. The production of San Daniele Ham follows strict regulations to ensure quality and authenticity. It is often enjoyed thinly sliced and served as an appetizer, paired with bread, cheese, or fruits. This delicacy is recognized for its unique taste and is a staple in Italian cuisine.