The Celts were the first culture to use salt in preserving pork, and their arrival in the hill town of San Daniele del Friuli around 400 BC marks the origin of prosciutto di San Daniele. With a lower salt content than many other Italian hams, prosciutto di San Daniele is considered by many to be sweeter and more delicate in flavor. Perhaps this is due to the unique climate where salty Adriatic breezes intermingle with fresh Alpine air. Plates of prosciutto di San Daniele are served in nearly every restaurant in Friuli, but to experience this delicious treat at its source, visit a prosciuttificio such as Il Camarin. In addition to prosciutto tastings, they offer guided tours of their factory.