SETTE, the Corriere della Sera’s weekly magazine, invited all its readers to find out how a world-famous Italian product is made: Prosciutto Crudo di San Daniele.

As the article describes the art and technique that go into making this unforgettable seducer of palates, a lovely photo of Alessio Prolongo, described by the authors as “coming from one of the oldest families of producers in San Daniele”, shows him testing his hams’ maturation with a horse-bone needle.

We are proud to see our family cited as a model of experience, and of how the new generation is appreciated for its passion and determination to keep this ancient craft alive.