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Holidays 2013
Which dry cured ham did you prefer?
 Spanish jamón
 Austrian speck
 French jambon
 Portuguese presunto
Latest from the blog

Spain's government acted to protect the global reputation of its prize cured ham, the exquisite ruby-red Jamón Ibérico, by simplifying labels and tightening quality. Among the most sought-after hams in the world, the best quality Spanish cured ham is made from a pig of the purebred, black-hoofed indigenous Ibérico race, which has been fattened[...]

Following Slovenia's objection to the Croatian application for an EU-wide protected designation of origin for Istrian prosciutto, Croatian members of the European Parliament Tonino Picula and Ruza Tomasic have notified the European Commission that Istrian prosciutto was granted protected status in Croatia in 2011 in accordance with EU standards,[...]

The future of the PGI (protected geographical indication) for Jambon sec des Ardennes is taking form. An investor from Luxemburg has confirmed plans for creating a large-scale production facility in Vivier-au-Court, France[...]

The Parma Ham Festival, now in its 16th year, will be in town and in the whole province from 6th to 22nd September with many gastronomic and cultural events and lots of good music. There will therefore be an extra week to pay homage to a product of Italian agri-food excellence, recognized and prized all over the world as being synonymous with[...]

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Recipes and suggestions
Dry cured ham is delicious when enjoyed on its own or with bread. However, it can also be the ingredient that adds that special something to your other dishes.
Here are some easy, quick and very tasty recipes for you!
Principe di San Daniele S.p.A. a socio unico - Sede legale: SAN DORLIGO DELLA VALLE (TS) - VIA J.RESSEL NR. 1
Cod. Fisc. P.I. 01078170329 - Numero REA TS - 122888 - Capitale (int. versato) €5.320.000,00
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