Prosciutto di San Daniele La Glacere has only three ingredients: selected thighs from Italian pigs, sea salt and the special microclimate of San Daniele. No types of additive or preservatives are used. The production process has remained unchanged through the centuries; the introduction of technology has been solely limited to improving the organisation and handling of the product in the prosciutto factories. Prosciutto di San Daniele La Glacere is made solely with thighs of Italian pigs originating from the 4,100 authorised farms, all located in the ten regions of Northern Central Italy (Friuli Venezia Giulia, Piedmont, Lombardy, Emilia Romagna, Veneto, Marche, Umbria, Tuscany, Lazio, Abruzzo) as specified by the PDO regulations. The pigs are fed on a “diet” based on high-quality cereals and whey, and reared using methods that respect the animals’ well-being. They must have an average weight of 160 kilograms and be at least nine months old at the time of slaughter.