• Freshly sliced every day at Natoora, in London • Sweet and fragrant, slightly drier than Parma Ham • From a highly respected producer based in Friuli Produced in San Daniele in Friuli Venezia Giulia this type of prosciutto is used in many recipes and starters. It is characterized by a sweet, delicate flavour and a light-coloured flesh. The texture is slightly drier compared to Parma, due to the different climate in which it's cured.