You'll visit La Casa del Prosciutto Alberti 1906, a historic family-run ham producer in the heart of San Daniele del Friuli, where the tradition of crafting Prosciutto di San Daniele DOP has been passed down through five generations for over a century.
During a guided tour of the production facility, you'll learn about each stage of prosciutto making, from the initial preparation through to the final curing process. You'll also explore the ageing rooms, where the hams mature slowly over time. When weather conditions permit, the cellar windows remain open to allow the fresh air of San Daniele to circulate naturally, helping to shape the characteristics of the finished product.
Your experience ends with lunch, including a tasting of Prosciutto di San Daniele DOP and regional specialities such as mixed vegetables in oil and cheeses, all accompanied by local wine.
Lunch
