San Daniele del Friuli is a charming medieval town, famous for the production of raw ham: an Italian excellence of taste. Prosciutto Crudo di San Daniele is produced according to a centuries-old tradition, handed down to the present day thanks to the authentic quality of this foodstuff, which has also long since earned the “Protected Designation of Origin” (PDO) label.

The city, which lies halfway between the Pre-Alps and the Adriatic Sea and is washed by the Tagliamento River, enjoys an ideal microclimate, a combination of cold and temperate breezes that contribute to making its prosciutto crudo so special.

The Prosciutto di San Daniele and Its Unique Characteristics

The Prosciutto di San Daniele holds a “Protected Designation of Origin” (PDO) status, which ensures its production in a specific region of Italy, following a particular process and traditional craftsmanship. About 30 companies in San Daniele carry the PDO label and are part of a consortium that protects and promotes this sweet and beloved cured ham.

This local prosciutto is made exclusively from the hind legs of Italian pigs raised in approximately 4,000 authorized farms across Northern and Central Italy. The production process of this special delicacy is lengthy and, as mentioned earlier, follows a traditional method that has been in use for over 500 years!

Prosciutto di San Daniele vs. Prosciutto di Parma

Another internationally renowned Italian cured ham is the Prosciutto di Parma, produced in Langhirano, Emilia-Romagna. Its greater global recognition compared to Prosciutto di San Daniele is largely due to its significantly higher number of producers—about six times as many.

While the two products share similarities in many aspects, their curing processes differ significantly, as does their taste. Unlike Prosciutto di Parma, Prosciutto di San Daniele is cured with the pig’s hooves still intact. This practice is said to help drain more fat and liquid from the leg.
Another key difference is the salting process: Prosciutto di San Daniele is salted for a shorter time than Prosciutto di Parma, giving it a sweeter flavor.

The Town of San Daniele del Friuli

When talking about San Daniele, it would be limiting to focus solely on its famous prosciutto. This small town boasts an ancient charm waiting to be explored: it is home to one of Italy’s most renowned historic libraries, architectural examples from the famous Andrea Palladio, and other fascinating historic buildings dating back to the 14th century.

The town’s history stretches back to pre-Roman times, with evidence of a Celtic settlement. It is believed that the origins of the prosciutto curing process date to the Celtic era, while the medieval period saw the beginning of its reputation as a particularly flavorful local product.

For more useful information, you can visit the tourist information office located behind the town’s Duomo.

Things to Do in San Daniele del Friuli

In addition to indulging in local eateries and restaurants, you can explore the town’s historic sites, most of which are concentrated in its small center. The charming streets are dotted with churches and magnificent historic buildings.

You enter the town through the Portanat (Porta Gemona), a 16th-century gate designed by Andrea Palladio. The gate was built on the remains of a medieval castle tower.

Guarneriana Library

Established in 1466, the Biblioteca Guarneriana is one of Italy’s most important and oldest libraries, located on San Daniele’s main square.

The library houses over 12,000 ancient books, including a 14th-century original manuscript of Dante’s Inferno and medieval manuscripts intricately decorated by monks in gold and silver. These artifacts have been preserved over time thanks to San Daniele’s unique microclimate.

The Biblioteca Guarneriana is generally open to visitors on Saturday mornings unless otherwise specified.

Duomo di San Daniele

The Duomo, dedicated to Saint Michael the Archangel, is the main church of San Daniele del Friuli and dominates the town’s main square.

Its reconstruction involved multiple architects and spanned nearly a century (1703–1769). Domenico Rossi rebuilt the old church’s crumbling facade; Luca Andrioli demolished and reconstructed the presbytery, transept, sacristy, and side chapels; and Carlo Corbellini completed the central part. The church was finally consecrated on December 4, 1806.

Casa del Trecento

The Casa del Trecento is the oldest surviving house in San Daniele. Dating back to the medieval period, it has withstood natural disasters and human-made events, such as world wars and the epic 1976 earthquake.

Today, it houses the Sala Esposizioni Cimeli Storici Militari, a private collection of military artifacts from various historical periods, mainly from the Alpine troops.

My Favorite Prosciutterias in San Daniele del Friuli

La Casa del Prosciutto – Alberti 1906

At La casa del Prosciutto – Alberti 1906, you can enjoy various tasting platters of prosciutto. I recommend their signature dish, the Piatto Alberti 1906, served on a single-serving platter shaped like a ham leg. It’s a true journey of flavors: starting with the area near the bone, followed by the rump, and ending with the hock.

The dish is accompanied by mozzarella bites, crispy frico, and Montasio cheese—another local specialty.
The Casa del Prosciutto – Alberti 1906 also offers guided tours of its adjoining prosciutto factory, a must-try experience for prosciutto enthusiasts.

Prosciutteria Ai Bintars

At AI Bintars:  prosciutto takes center stage. Sliced continuously during service, it’s served on large platters, ready to be shared with your companions. It’s accompanied by rustic bread, sublime house wine, cheeses (such as goat cheese, tomino, and mozzarella), and lard, also sliced fresh from the leg.

L’Osteria

At L’Osteria, the atmosphere is more intimate. Prosciutto is served as personal single portions with various cheeses, including goat cheese and buffalo mozzarella, crostini with lard, drops of balsamic vinegar, and pickled vegetables—all paired with excellent wine.
I’ve tried both Ai Bintars and L’Osteria, and I still can’t decide which is my favorite. I loved every bite at both places!

Il Begatto

Il Bagatto, also recommended by locals, is another spot to enjoy the region’s traditional prosciutto. Like others, it has its prosciutto factory on-site.

Try them for yourself—I’m curious to hear your thoughts!

Provali anche tu! Sono curiosa di conoscere il tuo giudizio!

What to Visit Nearby

Don’t miss the stunning village of Venzone, completely rebuilt after the 1976 earthquake using stones salvaged from the ruins. Other nearby highlights include Colloredo di Monte Albano and its magnificent castle, as well as Fagagna, known as the “city of storks.”

Do you want to ask me for advice, share your opinions, suggest something to do or see, or simply… say hello?

Leave me a comment below or,

I’ll be waiting for you on my FACEBOOK page LETYGOESON

on the INSTAGRAM profile @letygoeson

Or follow me on Pinterest so you will not miss any of my travel articles, itineraries, tips, and food recommendations.

See you there!