This PDO product, protected by the Prosciutto di San Daniele Consortium, which sets out strict regulations for its production, is made using fresh, heavy legs, taken from pigs born, reared and slaughtered in Italy and fed on closely monitored diets. After processing, the hams, with their characteristic and distinctive hoof, must age for at least 14 months within the municipality of San Daniele del Friuli. The boned San Daniele in the Addobbo version is gluten-free, as only rice flours are used when greasing the ham. The boned ham in its Addobbo version allows slices that recall the anatomical shape of the leg to be produced.