The story goes that a young Venetian butcher buy the name of Luigi Muraro produced a ham known as “San Michele”. His ham was renowned and was highly sought and graced the tables of Liguria and to the Costa Azzura. In 1947 Edward VII and Wallis Simpson tried the ham while in Liguria and on returning to England regularly sent for the ham to feature on their own table.

“The King's ham” was taken on as the company slogan and the name changed in subsequent years to “King's”. It was from this royal encounter that the Cestello (the wicker basket) became most recognisable as the ham was packaged in the Cestello in order for it to mature and travel safely.

In 1957 Luigi's company produced the famous San Daniele prosciutto and the ham was certified with the DOP status of San Daniele.

One of the first things you notice when eating Prosciutto di San Daniele is the colour – it's darker than Prosciutto di Parma and the smell and flavour of San Daniele is almost sweet.

The prosciutto di San Daniele is aged for a minimum of 16 months.

"King’s Prosciutto di San Daniele is widely regarded as the finest producer of Prosciutto di San Daniele.  Originating from Friuli in Northern Italy, only the very best legs are selected by Kings skilled artisans.

Now we have this magnificent ham available in these immaculately presented 100gm individually sliced packs.

You will appreciate the convenience and the quality every time, aged 16 months and exclusive in Australia to iDELI via Kirkfood.These slices are paper thin and packed in a fashion that each slice separates in its entirety. A tip though - leave it out of the fridge for half an hour before separating the slices to make the job a little easier.....Calvin"