If you are after tasty sweet ham you could do worse than Prosciutto San Daniele.

It is the umbrella label for 27 small producers who are based within the confines of the town of San Daniele, one of the most important centers for prepared meats in the country.

Ask anyone in the area why their ham is so good and they will tell you it is the combination of fresh air from the nearby Alps, humidity from the Adriatic coast, salt from the sea and the quality of the poor pigs themselves.

The first stage in the production process is the weighing of the raw product.

This is fundamental as it determines the amount and length of seasoning required and is the basis of whole process.

Only the right amount of salt is used and any excess is removed skillfully by hand.

Once prepared the meat is pressed to distribute evenly the natural fats and to activate the air and water in the meat to do encourage the maturing process.

It takes 8 months of daily checking before the meat is ready. It should be soft inside and smooth on the outside thanks to a protective layer of lard to prevent the meat from drying out.

Once given the OK, the meat is branded with a hot iron with the 'San Daniele DOP' logo.

First recognized by the Italian state in 1970, this mark guarantees the origin of the ham as well as certain distinct qualities - the seasoning period, no additives apart from sea salt, and no more than 3%-4% fat, all distributed on the edges of the meat.

Look out for the 'Aria di Festa' at the end of August when San Daniele becomes an International Ham Fair open to all.

Consorzio del Prosciutto di San Daniele, Via Andreuzzi, 8, San Daniele del Friuli.