Made only with the meat of Italian pigs

The meat must originate solely from pigs born and bred in ten regions of central and northern Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche and Umbria). The pig farms involved care for the wellbeing of their animals and undergo regular and thorough inspections. The pigs are fed on a specific diet called for in the Production Specifications of Prosciutto di San Daniele, based on quality cereals and whey.