The "prosciuttificio Coradazzi" is an artisan entity that is joined with "Consorzio del Prosciutto di San Daniele". It is small for a choice, to maintain the perfect balance that allows (permits) to create unique ham.
Whole begin from the use of meats: only the best Italian meats come from some select animals farms, where they rear animals with a particular attention to them wellness and to the type of food. Later hams are controlled one-to-one, to verify the requisite about size, aspect, weight. Sea salt is added to raw material.
Others ingredients are the man's hand and knowledge, today it is able to make a difference. Finally the magic air in San Daniele, that caress hams in the quantity and times only measure by the experience, like in a game of breaths nature. In the long season windows are opened and closed manually when atmospheric conditions are suitable, like in the past.
Selection, massage, diversification salt, stucco work, knowledge to permit to San Daniele air on working and to know the right moment to each step: this is the recipe that Teresa and Angelo use to obtain "Prosciutti d'Autore" (copyrigth hams), that are perfect at 16 months aging.