Prosciutto San Daniele PDO flavor is delicate, the typical aromas of the matured meat.
Prosciutto di San Daniele PDO is a dry cured ham. It has only three ingredients: selected Italian pigs thighs, sea salt and the special microclimate of San Daniele. No additives or preservatives are used. The distinctive sign of excellence of Prosciutto di San Daniele PDO is the Consortium’s brand, applied to the rind. When chewed, the consistency of the slice is tender and dissolves in the mouth.
Production Area(s): The production area of Prosciutto di San Daniele PDO is within the municipal area of San Daniele del Friuli (35 km²) in the Province of Udine, in the Region of Friuli Venezia Giulia.
Appearance and Taste: It can easily be recognized by the presence of the trotter, its shape reminiscent of a guitar. A freshly cut slice of Prosciutto di San Daniele PDO is pinkish-red in color in the lean part, while the fat is pure white. The flavor is delicate, the typical aromas of the matured meat merge together, producing a pleasant and satisfying sensation in the mouth.
Origins: Since the Celts times, the ancients experienced that the low humidity, good ventilation and the special microclimate of San Daniele del Friuli allowed to conserve the meat better and to improve its quality. During the Council of Trento, in the 1563, prelates ate Prosciutto di San Daniele, carried to Trento on mules from San Daniele del Friuli. Prosciutto di San Daniele PDO gained popularity year after year thanks to the market of the city of origin. This ham was very appreciate by Napoleon.
Production: The process of production of this ham starts with the selection of thighs: they must come exclusively from pigs born and bred in ten regions of Northern Central Italy and respect the production method inherited from an ancient tradition. The selected thighs are then covered with sea salt and stored at a temperature between 0°C and +4°C. Traditionally, the salting time is calculated as a number of days equal to the number of kilograms of weight of each thigh. The thighs are pressed uniformly along the muscle mass in order to allow the salt to penetrate in depth and to give the meat a better consistency, this is a typical and exclusive processing phase of Prosciutto di San Daniele PDO, which provides the conditions for better drying of the product. The maturation of the thigh takes at least 13 months. After this minimum period it can receive the fire brand from Consortium. At that time the thigh becomes a Prosciutto di San Daniele PDO.
Gastronomy: Prosciutto San Daniele PDO is great as appetizer to eat alone or simply with bread, as well as ingredient for tasty recipes. It’s better to cut it thin to taste its delicate flavor. Prosciutto di San Daniele PDO should be kept in a cool dry place and in the fridge once sliced. Suggested Wine Pairings: Friulano
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