Testa e Molinaro created a selection of hams called “Alta Salumeria” especially for those who prefer younger San Daniele prosciutto ham with an aging period ranging between 14 and 17 months.

The flavour of this ham is sweet, aromatic and enveloping. The meat is tender and exquisite. It is the result of a long process dictated by nature and tradition. The San Daniele microclimate puts the finishing touch. 

Testa e Molinaro makes its PDO San Daniele dry-cured ham, fully complying with product specifications; only legs of heavy pigs, which are born, reared and slaughtered in ten specific region of Northern and Central Italy, are used.

This piece can be sliced by machine; this 2-kg perfectly aged meat is ideal to fill gourmet sandwiches, prepare delicious starters as well as traditional recipes.