FAQ

Once your purchase is complete, you will automatically receive an email containing a link that allows you to track your order in real time. If you do not receive it, or if you need any update on the shipping status, simply email at [email protected].

You can pay by bank transfer, PayPal, and credit card. Cash on delivery is not available.

Yes, throughout Europe. Our e-commerce service is active in Italy, Germany, Austria, and France. For other countries, simply send a written request by email ([email protected]) in order to receive a personalized quotation based on shipping costs.

Three breeds are used for prosciutto production: Large White, Duroc, and Landrace.
Their diet is plant-based and rich in high-quality grains such as soy, quinoa, amaranth, and buckwheat. The Production Regulations require an average live weight of 160 kg, with a 10% margin of variation.

For prosciutto crudo, only the hind legs of pigs aged at least 9 months are used, with each leg weighing between 12.5 kg and 17.5 kg. Only the hind legs are used because pigs exert more force on their rear legs, which means the muscle fibers are more developed and firmer. The other cuts of the pig are used for different cured meats and preparations.

DOP stands for Denominazione di Origine Protetta – Protected Designation of Origin. It is a European certification that guarantees a product has been produced, processed, and prepared in a specific geographical area according to traditional, controlled methods. In the case of San Daniele prosciutto, this means the meat comes from selected Italian pigs. In our case, all pigs come from Friuli Venezia Giulia in order to keep the supply chain as short as possible. Processing takes place exclusively in San Daniele del Friuli, in compliance with rules verified by a certification body (IFCQ).

The Consorzio of San Daniele brings together all DOP prosciutto producers and ensures that production complies with traditional methods and quality standards. It is responsible for protecting the product, promoting it in Italy and abroad, providing services to its members, and defending the DOP designation against misuse and counterfeiting. In San Daniele, there are around 30 member companies, producing nearly 3 million hams per year.

Yes, you can purchase our products directly at the Osteria in San Daniele, or through the SHOP section of our website and have them conveniently delivered to your home.

To best preserve the organoleptic qualities of the prosciutto, we recommend vacuum-packing it as often as possible, depending on how frequently it is consumed.
 If kept vacuum-packed, it will keep for up to 4 months.
 If you do not have a vacuum-packing machine, we recommend covering it with cling film and then wrapping the entire piece in a dry cotton cloth. In this case, it will keep for about 1 month from the first cut. In all cases, it should always be stored in the refrigerator.

While under salt, the ham begins to release moisture and therefore dehydrates. The salt used is thick sea salt from Southern Italy. In accordance with the latest Production Regulations (2022), the quantity of salt used has been reduced, also helping to lower the environmental impact of the San Daniele production cycle.
 In this regard, for several years the Consortium has been committed to redirecting exhausted salt from production to alternative uses, such as road de-icing or the tanning industry.

The production process is divided into nine stages: receiving, salting, desalting, resting, washing, greasing, curing, sealing, and branding.

Yes, we have been artisan producers of our own prosciutto in the historic center of San Daniele since 1906.

San Daniele prosciutto is unique above all because of the extraordinary microclimate in which it is produced. This distinctive environment is shaped by the meeting of cool winds descending from the Friulian Alps and milder breezes rising from the Adriatic Sea. The Tagliamento River, flowing at the foot of the town, adds just the right touch of humidity. At the same time, our hilltop location, 250 meters above sea level, ensures constant ventilation. These natural conditions allow the hams to cure slowly and naturally, “breathing” this exceptional air whenever the weather is favorable, and developing their unmistakable flavor.

Prosciutto is a traditional Italian aged meat made from the hind leg of pork, salted and aged for several months without cooking. It is the result of tender meat with a delicate, natural flavor, typically served in thin slices and appreciated for its lightness and digestibility.

No. In compliance with the Production Regulations, Prosciutto San Daniele Alberti does not contain preservatives of any kind.

With bone prosciutto is the most authentic form of the product which reached the end of the curing process, as it still contains the bone and is therefore meant to be sliced by hand with a knife.
In the Boneless prosciutto the bone and trotter have been removed, after that it is pressed and vacuum-packed so that the muscle fibers remain compact, making it easier to be sliced. The whole boneless prosciutto is then also cut into smaller portions and sold in pieces. In this case, slicing with a slicer is recommended.

According to the Consorzio Production Regulations, prosciutto crudo must be aged for a minimum of 13 months. After that, each producer is free to continue the aging process for as long as they wish. Our idea of a well-aged prosciutto is between 20 and 24 months, depending on the drying process of each individual leg.

You can contact us at [email protected].

Although we do not have a private parking area, our customers can park on the streets near our premises.

San Daniele is situated on a hill about 20 km northwest of Udine.

Our prosciutto facility has been located in the historic center of San Daniele since 1906, in Via Teobaldo Ciconi 30, 33038 San Daniele del Friuli (UD), Italy.

The Alberti family’s prosciutto facility was founded in 1906 and has remained family-run ever since, now reaching its fifth generation. In addition to being the oldest prosciutto producer in San Daniele, it is also the last one still located in the heart of the town’s historic center. For this reason, the main part of production was developed underground, both to respect the surrounding landscape and to limit noise for nearby residents. The aging rooms, on the other hand, are located on the upper floors in order to make the most of San Daniele’s unique microclimate.

Yes, during weekends. Tours can be booked through our website in the BOOK section.
For larger groups, tours can also be arranged during the week with plenty of advance notice.

The Osteria’s opening hours are always available on Google.

Yes, you can book directly through our website in the BOOK section of our website

Yes, at the Osteria you can order our vegetables preserved in oil: red cherry tomatoes, delicate baby artichokes, dolcelacrima peppers, puntarelle (the heart of chicory), and a delicate mixed giardiniera.

Yes, Prosciutto di San Daniele DOP can be consumed during pregnancy. Its minimum 13-month curing period, the exclusive use of sea salt, and strict compliance with the DOP Production Regulations ensure its safety.
 The Italian National Institute of Health also confirms that salted and cured meats such as prosciutto San Daniele DOP are safe for expectant mothers and do not represent a risk for toxoplasmosis.
The only essential point to consider is to avoid cross-contamination with other cold cuts that have not been cured long enough and may therefore present a toxoplasmosis risk.

Yes, Alberti San Daniele Prosciutto is completely safe for children. However, the Italian Ministry of Health’s healthy eating guidelines recommend introducing it only in small quantities and only after 18 months of age, while keeping consumption occasional.

Yes. The only ingredients used are Italian pork leg and sea salt.

Yes, Alberti San Daniele Prosciutto is naturally free from gluten, lactose, and preservatives.
Even the sealing paste – in italian stucco, used during production is gluten-free, despite its containing flour. In fact, rice flour has been specifically chosen so that it can also be consumed by people with celiac disease.