Prosciutti Coradazzi

The Coradazzi family's story begins in 1955, when young Rino arrived in San Daniele del Friuli looking for a better future, before starting his own production in 1976; since then the company, now run by his children Angelo and Teresa, has worked exclusively with Prosciutto di San Daniele using artisan methods, processing around 250-300 legs a week. Guided tours are reserved for small groups of 6-15 people, held on Friday afternoons and Saturday mornings by email booking, and offer a close-up look at a method handed down over three generations.