ABOUT US
About San Daniele, Italy
There is a place where history meets tradition, a magical territory located on the ancient via salaria, famous for prosciutto processing since the time of the ancient Romans.
This place is called San Daniele del Friuli, located in the northeast of Italy where the microclimatic context is unique in the world, where the cold winds of the mountains meet the warm winds from the sea and create the most special conditions for the aging of meat.
The visit to this area offers an unforgettable experience, tradition of great white wines, exquisite cheeses and Prosciutto di San Daniele DOP, the oldest of Italian prosciutto, which is still produced today with the same tradition and the same ingredients as it has been for over two thousand years: pork leg, natural sea salt and pure air. This is oldest and healthiest preservation method.
The history of prosciutto is long and fascinating but it seems nothing compared to its flavor, an explosion of delicate and aromatic notes that pairs perfectly with the most modern and exquisite cuisine.
With a high content of noble proteins, very low fat content, and a unique and unmistakable flavor, Prosciutto di San Daniele is protected by the San Daniele Consortium and by the production regulations which control and verify all processing phases, from the feeding of the typical heavy Italian pig, to the long-lasting maturations that guarantee that San Daniele prosciutto arrives on your plate exactly as we want it to: healthy, safe, and, above all, delicious to eat, whether it be for the most special occasion or simply every day with friends and family.
Enjoy your tasting!!!
Our Mission and Core Values
Principe strives to preserve the century long Italian Salumi-making tradition and promote the taste of the old world to the consumers around the globe. Professional innovation, experience and passion have characterized Principe’s work over the past 75 years. We continue to strive for excellence and improvement in ourselves, our products and our technologies, every day.
Tradition
Principe offers both Made-in-Italy and Domestic Salumi, with an impeccably precise production and curing process. It is a meticulous commitment to perfection and constant innovation. This makes all Principe products known for consistency and the highest quality.
Food Safety
Principe not only imposes higher restrictive standards on its products than most regulatory boards do, but also demands direct control over every step in the production process. an exclusive, completely closed food safety system.
Innovation
Principe’s significant investments in technology and innovation have allowed us to delicately intertwine hundreds of years of tradition with modern science at every phase of production.
OUR STORY
Principe is the master in the production of Salumi, with a distinct emphasis on Prosciutto di San Daniele. Indeed, from the 1970’s Principe means Prosciutto di San Daniele in the world. Today Principe is present in the United States with a state-of-the-art facility and an ever-growing portfolio of traditional Italian recipes of Salumi.
At the end of WWII, the founder moved to Northern Italy in search for a better future for himself and his family. A small laboratory for smoked and cooked hams production is established in Trieste.
1945
The laboratory is converted into a medium size company. Principe starts gaining recognition and presence in the local distribution.
1960's
Principe builds its first plant in San Daniele, Italy for the production of the renowned Prosciutto di San Daniele. From this moment forward, Principe becomes recognized as a premium producer of Prosciutto di San Daniele.
1970
Principe acquires King’s, one of the oldest and most renowned dry cured Salumi producer.
1999
Principe arrives in the USA. At the same time, the company begins exporting to Japan and Australia.
1999
After a significant investment, Principe acquires an aging plant for the production of Prosciutto di Parma. Principe establishes its name as a prosciutto company.
2010
Principe acquires the brand Vincenza’s with a selection of products made in the USA.
2015
JBS acquires Principe and Kings.
2022
2023
Principe opens a state-of-the-art, brand new facility in Columbia, MO for the production of dry cured Salumi, including dry cured Pancetta, Coppa and Salame.
OUR PROCESS
INNOVATIVE PRODUCTION
1. Quality Process
We have strict quality parameters by which all ingredients that go into our product and all finished products must adhere to in order to have the Principe brand associated with it.
2. Safety
All of our processes have been validated by third party Universities and Labs to ensure we are producing the safest products possible.
3. Technology
We use the latest technology, which still mimics old world processing, but allows for the most consistently made product in the market.
4. Final Product
The result is a top-quality, safe and appetizing product!
1945
At the end of WWII, the founder moved to Northern Italy in search for a better future for himself and his family. A small laboratory for smoked and cooked hams production is established in Trieste.
1960’s
The laboratory is converted into a medium size company. Principe starts gaining recognition and presence in the local distribution.
1970
Principe builds its first plant in San Daniele, Italy for the production of the renowned Prosciutto di San Daniele. From this moment forward, Principe becomes recognized as a premium producer of Prosciutto di San Daniele.
1999
Principe acquires King’s, one of the oldest and most renowned dry cured Salumi producer.
1999
Principe arrives in the USA. At the same time, the company begins exporting to Japan and Australia.
2010
After a significant investment, Principe acquires an aging plant for the production of Prosciutto di Parma. Principe establishes its name as a prosciutto company.
2015
Principe acquires the brand Vincenza’s with a selection of products made in the USA.
2022
JBS acquires Principe and Kings.
2023
Principe opens a state-of-the-art, brand new facility in Columbia, MO for the production of dry cured Salumi, including dry cured Pancetta, Coppa and Salame.
OUR PROCESS
INNOVATIVE PRODUCTION
1. Quality Process
We have strict quality parameters by which all ingredients that go into our product and all finished products must adhere to in order to have the Principe brand associated with it.
2. Safety
All of our processes have been validated by third party Universities and Labs to ensure we are producing the safest products possible.
3. Technology
We use the latest technology, which still mimics old world processing, but allows for the most consistently made product in the market.
4. Final Product
The result is a top-quality, safe and appetizing product!