San Daniele Ham is made from high-quality, carefully selected pork legs and gets its aromatic, sweet flavour from the local microclimate, the perfect combination of mountain air and the Adriatic Sea. 

Aged for 24 months, this prosciutto can only be produced from pigs raised in one of the 10 regions of the central-north of Italy then processed and aged in San Daniele, a small area in Friuli Venezia Giulia. 

Every prosciutto is the result of an artisanal process in a tradition handed down for centuries through families and generations.

Who is Dok Dall’ava?

Founded in 1955, DOK Dall’Ava has since become a leader in the production of Prosciutto di San Daniele, using techniques that make for a traditional prosciutto crudo just the way founder Natalino himself made it from the beginning.

Their prosciutto is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia, where the combination of intoxicating air from the mountains and the Adriatic Sea makes the perfect place to age prosciutto.