This PDO product, protected by the Prosciutto di San Daniele Consortium, which sets out strict regulations for its production, is made using fresh legs that weigh over 12 kg, taken from pigs born, reared and slaughtered in Italy and fed on closely monitored diets. The San Daniele ham is aged for at least 14 months in the municipality of San Daniele del Friuli. The boned Principe San Daniele is gluten-free, as only rice flours are used when greasing the ham. The shape of the boned ham creates an optimal yield.