A masterpiece of deliciousness

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Prolongo Prosciutto di San Daniele:
the most natural tradition there is

Why we call them masterpieces

Every slice of our Prolongo Prosciutto di San Daniele tells a story made up of patience, art and nature. Here tradition is never just the past, but a living ritual that follows slow and authentic rhythms. It is this balance between expert hands and a unique environment that creates true masterpieces with a unique and natural flavour. Discover the secret with us, of a production that celebrates the territory and the passage of time.

A craft tradition passed down from generation to generation

Prolongo Prosciutto Crudo di San Daniele has a long history. Indeed, the ancient Celts in Friuli had their own “dry-cured prosciutto”: they knew how to preserve meat by salting and drying it for consumption whilst on the move.

But only in San Daniele were conditions ideal for making such a special and unique prosciutto thanks to a combination of microclimate and human skill. It was here that Grandfather Giovanni began making his prosciutto - Prolongo Prosciuttos - an art that he passed down to his children and to us, his grandchildren, and now to a third generation. Despite the passage of time, processing is still done by hand here.

We have chosen to remain faithful to tradition. The same tradition that our grandfather taught us and passed down with so much passion.

A unique tradition

A unique and congenial microclimate

Our Prosciutto di San Daniele is the result of a craft natural curing process, dominated by the unique microclimate of San Daniele. Air conditioning is kept to a minimum, just to gently support the natural ventilation in the curing room, the heart of craft transformation. The caress of the breezes off the mountains and the sea and the typical perforated bricks ensure perfect curing conditions.

Ancient craftsmanship that lives on.

The shutters are opened and closed by hand, following an ancient rite handed down for three generations. Here every gesture is part of a unique handcrafted process that transforms a leg of pork into an inimitable Prolongo Prosciutto Crudo di San Daniele.
The natural air-drying process allows our prosciuttos to become perfectly balanced even with shorter curing periods: after just 16-18 months they release intense fragrances, rich aromas and the flesh is firmer. These are results that take much longer to achieve in industrial processes.

During curing, the part not covered by the rind is protected with “sugna”, a mixture of lard and rice flour, which regulates drying between the inside and the outside. This essential step keeps the meat soft and guarantees a balanced and fragrant maturation.

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Our prosciuttos have a secret. Actually, three.

100% Italian pork legs

Quality comes from the choice of raw materials, the beating heart of each of our masterpieces. That is why we work with the finest suppliers to secure only top-quality meat. By law, the fresh pork legs can only come from Italian pigs: born, bred and butchered in our country, that have been monitored from birth and fed to ensure their well-being. Traceability is guaranteed at all times thanks to codes incorporated into fire brands and tattoos.
In addition, the legs are carefully selected and any that present the slightest defect discarded: without exception, only the finest raw material will go on to become Prolongo Prosciutto Crudo di San Daniele.

The only added ingredient

Prosciutto di San Daniele is a completely natural product. It is salted using only coarse sea salt, with no other additives or preservatives. First the fresh legs are massaged, one by one, by hand; then we spread salt all over them and leave them completely covered in it. The rule is that a leg must remain covered in salt for the same number of days as its weight in kilos.



Once the salt has been removed, the legs are pressed. This stage is characteristic of dry-cured Prosciutto di San Daniele, and is how it gets its characteristic flattened “guitar" shape which makes it recognisable at first glance.
Curing and meticulous monitoring

The craft worker’s expert hands

During the final months of maturation, Prolongo prosciuttos initially rest in a curing hall and then in a cellar where technology and nature coexist in harmony. This space is supported by discrete systems, used only when necessary, to allow the area’s microclimate to play its part: the natural humidity, the soft light, the breezes that cross the room on the first floor. It is here that each leg slowly improves in aroma, without haste or being forced, developing deep and complex fragrances.

The master prosciutto maker follows a precise ritual: he observes the rind, checks the firmness to the touch and listens to the sound by beating the prosciutto, to assess its perfect maturation. “Puntatura”, i.e. testing with a horse bone needle releases the most intense fragrances, the sign of an excellent product. Tradition, patience and territory come together to create Prolongo Prosciutto Crudo di San Daniele, a handcrafted masterpiece that conquers with unique aromas and authentic taste.

Cosmology and Theoretical Physics

Delve into the mysteries of the universe with a focus on cosmology and theoretical physics. Explore concepts such as the Big Bang theory, dark matter, dark energy, and the expanding universe. Dive into the realm of theoretical physics, where scientists unravel the nature of space, time, and the fundamental forces that govern the cosmos. Discover the mind-bending theories that shape our understanding of the universe's structure and evolution.
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The Emigrant’s Box: Prolongo Prosciutto Crudo
di San Daniele as it used to be

Learn about it here

the PDO mark

A seal of quality

The final checks on the product are carried out by the IFCQ, the testing and certifying body. Only after all these checks have been completed and well over a year of maturation, the Prosciuttos finally be certified with the fire-branded mark
“Prosciutto di San Daniele PDO”, Protected Designation of Origin. Branding seals this long journey and is a guarantee of a product of the highest quality. After so much care, the naturally matured, soft and delicious, Prolongo Prosciutto is ready to be savoured.


This is our dry-cured Prosciutto di San Daniele: a craft worker’s gift since 1957. Now it's your turn to try it!

How to cut San Daniele

Hand sliced with a knife
The correct way to cut bone-in Prosciutto San Daniele PDO is to slice it “with a knife”. To do this properly, you need a cutting board, a carving stand (available in our shop) and a long, sharp carving knife (find it in our shop). Start by preparing the leg: remove the haunch bone with a boning knife and gently clean the part covered in “stucco” (a mixture of lard, flour, salt and seasoning spread over it during curing) and rind with a paring knife (available in our shop), removing only the necessary amount to maintain shelf life. It is best to start from the rump, the most fragrant and softest part thanks to the fat marbling, which gives it a delicate, delicious taste. Position the prosciutto on the carving stand with the uncovered part facing upwards, then, standing behind the carving stand slice the prosciutto with long delicate movements using the carving knife.
Using a meat slicer
Boneless Prosciutto, both whole and in portions, is easier to cut and store thanks to its smaller size and the care with which we prepare it. We recommend that you start cutting a whole boneless prosciutto at the fiocco, the leaner part near the stitching. All you have to do is remove the rind by hand, place it on the meat slicer and slice about 1-1.5 kg from this side. Then move on to the butt, making sure the leg is facing straight towards the blade so it has a smooth flat shape. While slicing, turn the prosciutto around from time to time to obtain even slices. Just a small recommendation, avoid removing too much fat, because this is what gives the prosciutto all its flavour and aroma. Poi passate alla punta, assicurandovi che lo zampetto sia rivolto dritto verso la lama per mantenere una forma regolare. Durante l’affettatura, girate il prosciutto di tanto in tanto per ottenere fette uniformi.
Una piccola raccomandazione non eliminate troppo grasso, perché è proprio questo a donare al prosciutto tutto il suo sapore e aroma.

The secret to storing
Prosciutto San Daniele

Bone-in Prosciutto

The best possible way to store whole bone-in Prosciutto, is in a cool, dry place with a temperature of around 18-20°C. Ideally hang it in the cellar. Before serving, simply wipe it with a slightly damp cloth (available in our shop).

After the first cut, it can be stored in the refrigerator for about a month and a half, with a damp cloth or thin film over the exposed part. Every time you decide to slice it again, it is advisable to remove the first slice, which may be a little dry or oxidised. To best appreciate its flavours and aromas, it is preferable to slice it just before enjoying it.

Sliced Prosciutto

It is always best to store boneless prosciutto or prosciutto cut into portions in a refrigerator, both when it is vacuum packed and after opening. Once opened, it can be wrapped in kitchen film. If it is not going to be consumed very often, it is best to use a slightly damp cotton cloth (available in our shop): this way the prosciutto will not dry out, it can breathe and it will not develop mould.

Already sliced prosciutto should also be kept in the fridge. If it is packaged in a plastic tray, it will keep for a long time, but always check the use by date. If it is fresh, it is best to consume it as soon as possible, within 24 hours of purchase. In any case, open the pack at least 10 minutes before serving: this way it will release all its aroma.

...and at the Table?

When cut, the slices of Prolongo Prosciutto San Daniele have a uniform pinkish-red colour, marbled with streaks of white fat. Their fragrance is intense, the taste sweet and delicate. Their aroma is delicate and becomes more persistent as maturation continues.

The most attentive palates recognise toasted hues (bread crust), notes of dried fruit and butter from alpine pastures. The taste is delicate, the typical flavour and aromas of cured meat blend together to produce a pleasant and satisfying sensation in the mouth. An explosion of sensations that are at their best when the Prosciutto is tasted on its own. But its innate versatility also allows delicious tempting combinations for all tastes.

Cosmology and Theoretical Physics

Delve into the mysteries of the universe with a focus on cosmology and theoretical physics. Explore concepts such as the Big Bang theory, dark matter, dark energy, and the expanding universe. Dive into the realm of theoretical physics, where scientists unravel the nature of space, time, and the fundamental forces that govern the cosmos. Discover the mind-bending theories that shape our understanding of the universe's structure and evolution.
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All you have to do now is taste it!

We have told you all about our prosciutto,
but you will only experience the real magic when you taste it.
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PROSCIUTTIFICIO PROLONGO
GIOVANNI DI PROLONGO LUCIO & C. SNC

Viale Trento Trieste, 129
33038 San Daniele del Friuli (UD)
Phone +39 0432 957161
prosciutti@prolongo.it
VAT IT 00254260300

PEC prolongo@legalmail.it
Cod. SDI 5RUO82D
(the fourth character is a letter)

©2025 All rights reserved  Prosciuttificio Prolongo  –   P.IVA 00254260300

Site Credits

La scatoletta dell’emigrante

La Scatoletta dell’Emigrante: il Prosciutto Crudo San Daniele Prolongo
…come una volta

C’è un modo speciale, antico e autentico per gustare il Prosciutto Crudo Prolongo: la storica Scatoletta dell’Emigrante. Nata negli anni ’50 a San Daniele, questa confezione in latta era il modo con cui gli emigranti friulani portavano con sé, all’estero, il sapore di casa.

Il Prosciutto di San Daniele in una latta dal cuore friulano

La scatola, colorata e dotata di chiavetta apriscatole, racchiude fette di Prosciutto Crudo affettate e adagiate a mano su una pellicola piegata a fisarmonica. Una lavorazione artigianale che permette al prodotto di conservarsi fino a un anno (se tenuto in frigorifero), perfetto per affrontare lunghi viaggi o per essere gustato in qualsiasi momento.

Ordinala sul nostro Shop

Un dono autentico, dal sapore di casa

Genuinamente vintage e intriso di storia, è il regalo ideale per chi vive lontano, per chi ama le tradizioni o semplicemente per chi non vuole rinunciare a una fetta di vero Prosciutto Crudo di San Daniele.
Prolongo è tra le poche aziende che ancora oggi realizza la Scatoletta dell’Emigrante, grazie a un macchinario originale degli anni ’50, tramandato dal Nonno Giovanni. Una rarità che rende ogni scatola un piccolo pezzo di storia, tutta da gustare.


INVIACI IL TUO ORDINE

Inviaci la tua richiesta di preventivo senza impegno di acquisto. Se hai scelto uno dei nostri prosciutti avrai notato che il prezzo è indicativo e basato sul peso medio del prodotto.

Ad ordine inviato sceglieremo con cura l’articolo indicato nella tua richiesta, lo peseremo e ti contatteremo informandoti sul prezzo preciso comprensivo dei costi di spedizione. Solo dopo la tua conferma definitiva procederemo con la vendita e la spedizione.

Grazie per la tua scelta e la fiducia accordataci, Alessio e Arianna Prolongo.

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