Villani Prosciutto San Daniele 18 months

Strong aroma, delicate flavor

A strong aroma and a delicate flavor contrast in the most beautiful way in the Villani Prosciutto San Daniele, which is made with only fresh and special ingredients, and with artisan methods.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Cured for eight months in the Villani factory in San Daniele del Friuli, this IGP meat is hung for a long time after salting. Villani Italian meats are known for the balance of tradition and modernity in their processes, and all their meats are high quality and gluten-free.

The Villani Prosciutto San Daniele is pinkish red in color, with a bright white fat. It has a strong fragrance, which contrasts wonderfully with its sweet and delicate flavor, and a noticeable aftertaste. Its texture is incredible: tender and melt-in-your-mouth, with a pleasant feel on your palate.

PREPARATION AND PAIRINGS

Villani Prosciutto San Daniele comes to you already sliced, making it easy to lay onto your charcuterie. It works so well with the flavors of Parmesan and slices of melon. You can also make easy appetizers by wrapping prosciutto around some asparagus stalks, and grilling them lightly with a drizzle of olive oil. Crisped up, prosciutto also makes a great topping for your favorite pastas.

THE EQUILIBRIUM OF TRADITION AND MODERNITY

Founded in 1886 in Castelnuovo Rangone, near Modena, Villani was properly established when Ernesta and Costante Villani bought a building in the town center. They were already marketing dry-cured ham, and with this venture, they expanded to producing salami, coppa, bacon, mortadella, and cooked ham.

In the 1930s, the company was already well into exporting. And Giuseppe, their son (one of eleven) had gotten an idea when he returned from the States. Drying hangers would revolutionize dry-cured pork production processes.

The idea was quickly adopted by more and more charcuterie producers, and these mobile hangers are still used today as basis for the modern drying process. But Giuseppe’s passion did not stop there. He went all over Italy, searching for new regional recipes and methods, gathering experience along the way. Eventually, Villani expanded their production to more regional specialties, sold both worldwide and in the areas where the recipes originated, which served as great recognition and appreciation for the quality of their meats.

Villani now was five processing sites, catered to making different meats according to DOP and IGP labels. The meats are still made with traditional means—manual skills fundamental to the quality, but they have also adapted to modern systems and research. The family’s coexisting spirits of tradition and modernity allowed the company to bloom into what it is now.

Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.

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All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

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Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negotiating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.

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Payment Channels

We accept credit cards, PayPal, Bank Transfer to Union Bank and Security Bank ( use Instapay, it's great! ), GCash and GrabPay.

When will I receive my items?

The delivery schedule of all our items is clearly mentionned on every product page under the add to basket button. During checkout, you will have the option to have all your items delivered at once or in multiple deliveries if there are multiple availability dates.

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We are at your service every day, from early morning to late in the evening. We can take your orders by email or by chat and handle everything for you.