A private guided afternoon tour with prosciutto tasting paired with Friulian doc wines. Guests will learn all the stages of production of the famous San Daniele PDO Prosciutto Crudo starting from the first step, where the legs are left in salt, then the resting period, through to the final curing when the hams mature and age thanks to San Daniele’s special microclimate. Guests will also enjoy a visit to the early 20th-century Prosciutto Museum. At the end of the tour, in the late afternoon, guests will find themselves in the historic Osteria, where they can taste the famous prosciutto paired with typical Friulian cheeses and delicate sweet-and-sour side dishes accompanied by a good glass of red wine.