One of the most famous raw hams in the world, the name itself denotes its origin, San Daniele in Friuli . It is a product par excellence of Italian gastronomy. The hills and plains of San Daniele in Friuli, a region naturally "climatized" by the cold northern air and the warm Adriatic currents which are mixed to perfection by the flow of the river Tagliamento, have created the birthplace of one of the best known hams. In ancient times the San Daniele hill in Friuli became an important settlement. The Celts, the first to experiment with salt as a means of preserving food, are known to have enjoyed pork meat and as early as 400BC had already discovered the properties of the region’s idyllic micro-climate and hence developed a predilection for maturing legs of pork from an autochthonous local breed known as Nera Friulana.San Daniele ham has a triangular shape and, on completion of its maturing process, should not weigh less than 10kg (22 lbs). For serving, cheeses are not recommended as an accompaniment, in order to avoid overriding the sweet taste of the ham. Instead, a curl of hand-made butter is an interesting pairing since its butterfat content enhances and prolongs the aromatic bouquet of the ham on the palate. San Daniele Ham is also delicious with figs, around which a slice is wrapped to create a sweet and succulent morsel. And yet another exquisite ‘liaison’ between cured meat and fruit is given by lacing a wedge of melon with delicate slices of a mature San Daniele ham.