A PDO product protected by the Prosciutto di San Daniele Consortium, which strictly regulates its production, it is made from fresh, heavy legs from pigs born, raised and slaughtered in Italy and fed on strictly controlled diets. After processing, the legs with the characteristic and distinctive trotter must mature in the territory of the town of San Daniele del Friuli for a minimum of 18 months. San Daniele s/o addobbo Principe is gluten-free as only rice flour is used for the ham's gravy. The addobbo format allows for anatomically shaped slices.