San Daniele prosciutto is a type of dry-cured ham produced in the San Daniele del Friuli region of northeastern Italy. It is made from the hind legs of pigs, which are carefully selected and raised in specific conditions. The curing process involves salting the meat and allowing it to age for a minimum of 13 months, resulting in a rich flavor and delicate texture. This prosciutto is known for its sweet, nutty taste and is often enjoyed thinly sliced. It is a key ingredient in many Italian dishes and pairs well with fruits, cheeses, and wines, making it a popular choice for charcuterie boards.