Prosciutti Coradazzi

Prosciutti Coradazzi has cured ham in San Daniele del Friuli since 1976, when the current siblings' father started the business. Angelo and Teresa Coradazzi now run it together from Via Kennedy 128, continuing what the shop's own site frames as a refusal to treat the craft as a volume business: "Non mi accontento solo di fare prosciutti, ma voglio farli anche bene" — roughly, that making prosciutto well matters more than making a lot of it.

The operation handles every stage of curing individually rather than through industrial batch processing, working within the DOP zone that gives San Daniele prosciutto its name alongside Parma's. Beyond the curing house itself, Coradazzi runs a retail shop, an online shop, an on-site prosciutteria for tasting, and guided visits to the production facility itself, selling directly to both private customers and to resellers who carry the hams onward under their own counters.

Coradazzi is a second-generation house rather than a centuries-old one, which makes it a useful counterweight in a category otherwise dominated by multi-generation founding stories: evidence that San Daniele's curing tradition kept producing genuine specialist houses well into the twentieth century, not only before it, and a direct answer to the category gap in San Daniele specifically.