A raw ham that is aged in the traditional way, the San Daniele King's DOP is created only from Italian pigs' legs. Subjected to the closest Consortium controls, it is aged up to 20 months in an environment that offers both ideal air and climate. The finest quality pig's leg is the end product of the air of San Daniele and just the correct quantity of sea salt, unique ingredients that together render the ham inimitable. To create something of excellence one must start from the highest quality raw product. The selection of the raw materials is of primary importance as only the highest quality pork can guarantee the standard of excellence that King's consistently strives for. Our stringent and scrupulous selection procedures ensure that we never compromise on quality. We truly believe that a good start is half the job done.

SALTING
Salting is a very crucial part of the creation of a good ham and requires expert craftsmanship that draws upon age old traditions.

Our salting uses one unique ingredient: sea salt. The salting process takes place in two phases, with a week between one phase and the next, in which salt is sprinkled over the ham, massaged into the skin and then left to penetrate. The "first salting" is followed a week later by the "second salting" when the old salt is replaced by fresh to create a barrier that protects and conserves the product.

The quantity of salt used varies according to the weight of the leg, the correct dosage bringing an unforgettable sweetness to our hams.

AGING
Good things take time. Patience is also an art form. Our legs of ham are stored in protected environments to ensure slow maturation that can last up to 20 months. The ham is left to rest, a rest that is interrupted only by periodic and careful checking by our experts, and by the application of lard (an entirely natural product that is made of pig fat, salt, pepper and rice flour) that protects the product, regulates evaporation and encourages the aging process, with the product aged just as tradition dictates.

PIERCING
This is a highly delicate operation entrusted to only the most highly skilled craftsmen. In this phase the muscular mass is penetrated by a needle made from horse shin bone, used because it is highly effective in absorbing and then loosing the aroma of the ham. The needle is "sniffed" by our master butchers, who are trained to be able to recognise and evaluate the aroma and the unique sweetness of the ham thus ensuring the correct progression of the aging process.

STUCCOING
Stuccoing is undoubtedly important to protect the ham and also adds to its aesthetic appeal. King's hams must not only be highly stimulating to the senses but their overall appearance is also subjected to the most detailed attention. This process consists of the careful distribution of a natural mix made of lard, salt and rice flour on that part of the leg that is not protected by skin. This operation helps to soften the exposed area and to protect the ham up until its purchase by the consumer.

BRANDING
After a long period of careful preparation, months and months of patient waiting and scrupulous quality control, the ham is finally ready to be crowned a King. With the branded mark, King's certifies and guarantees the unmistakable quality of its ham. A distinctive mark that symbolizes the quality and the excellence of the product.