Taste the
difference.

quadrato tic rettangolo dna
prosciutto

10%

Genetics

30%

Feeding
quadrato

10%

Environment

10%

Farmer

40%

Skill
elementi quadrato spiga
cerchio trigonometria
elementi rettangolo
Our art balances the many variables that occur in production:
genetics, environment, farmer, feeding and skill/technology.
elementi cerchio albero

Hams since 1955

Prosciutto di
San Daniele D.O.P.

Prosciutto di
San Daniele

From selected thighs of pigs raised in the Po Valley, only produced using salt and time. 16 months of slow curing for an unmistakable symphony: the melody of taste. Quiet, DOK resounds.

Available with bone or de-boned, unpressed, pressed and "addobbo" boneless hanging version.

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Deboned

Unpressed

Deboned

Pressed

Addobbo
In half
Ready-to-slice
Piece
DOK 16 months pack

Hand/machine cut
Weight 30/60/80 gr

DOK 24 months pack

Hand/machine cut
Weight 30/60/80 gr

DOK 36 months pack

Hand/machine cut
Weight 30/60/80 gr

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Prosciutto di
San Daniele N.10 D.O.P.

Prosciutto di
San Daniele N.10

DOK Philosophy. A slow process, using only sea salt from Margherita di Savoia (Apulia), is cured for over 20 months.

Available with bone or deboned, whole or in pieces and pre-sliced.

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Deboned

Unpressed

Deboned

Pressed

Addobbo
In half
Ready-to-slice
Piece
DOK 16 months pack

Hand/machine cut
Weight 30/60/80 gr

DOK 24 months pack

Hand/machine cut
Weight 30/60/80 gr

DOK 36 months pack

Hand/machine cut
Weight 30/60/80 gr

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FUMATO

FUMATO

From an ancient practice, for a truly modern taste. Slowly smoked with beech wood. For a sweet, creamy taste.

Available with bone or deboned, whole or in pieces and pre-sliced.

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Deboned
Pack

Hand/machine cut
Weight 30/80 gr

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PATADOK

PATADOK

Leg of Iberico Romanico de Bellota pork, processed following traditional San Daniele techniques, combined with sea salt from Apulia and cured for at least 24 months. An amazing result that units the best of both worlds.

Available with bone or deboned, whole or in pieces and pre-sliced.

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Deboned
Pack

Hand cut
Weight 30/60 gr

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NEBRODOK

NEBRODOK

From the Black Pig of the Nebrodi Mountains, raised in the wild feeding on the naturally growing vegetation of the undergrowth. Original, inimitable, processed in DOK. A bit of Sicily to savour.

Available with bone or deboned, whole or in pieces and pre-sliced.

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Deboned
Pack

Hand cut
Weight 30/60 gr

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HUNDOK

HUNDOK

Hungarian breed delightfully sweet, so soft that it melts in the mouth.

Available with bone or deboned, whole or in pieces and pre-sliced.

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Deboned
Pack

Hand cut
Weight 30/60 gr

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Gigante Friulano

Gigante Friulano

Extra large leg of heavy Friulian pig raised in semi-wild conditions. The high quality raw material allows for a very long seasoning (over 36 months). Ideal for display.

Very sweet in flavour, but at the same time "with character".