When you think of food and wine made in Italy, you can’t help but notice the close link between the culinary art of our country and the territory. One of the strengths of our beautiful Italy is precisely the great variety of climates and landscapes, which contribute to a great variety and diversity from the point of view of food and wine.
Among the best examples is the Prosciutto di San Daniele DOP, a salami produced in Friuli-Venezia Giulia and which is among the most appreciated not only in Italy but all over the world. This particular ham represents a true excellence, and the credit goes not only to the raw materials used, exclusively pork and sea salt, It is also and above all connected to the methods of processing and the specific characteristics of the territory.
An ancient tradition
Behind the production of San Daniele Prosciutto there is a story that has proudly stood the test of time. The archaeological traces attest to the breeding of pigs in this territory from very ancient times, and with the arrival of the Middle Ages before and the Modern Age then the traces multiply, It is possible to study the value and prestige which this product has had over the centuries.
Reaching more recent periods, it is useful to know that the Prosciutto di San Daniele was recognized as a Designation of Origin in 1970, followed by the Protected Designation of Origin (PDO) in 1996. This prestigious recognition is due to the particular characteristics of this ham, whose production depends largely on the geographical environment.
Prosciutto di San Daniele DOP is certified by the Consorzio of the same name, which since 1961 has been protecting the originality and quality of this food and wine product. The appropriate mark shall be burned as proof.
The pride of San Daniele del Friuli
The processing that allows to obtain the Prosciutto di San Daniele PDO must take place within the limits of the municipality of San Daniele del Friuli, a small village in Friuli-Venezia Giulia. The municipality has about 8000 inhabitants, and the presence of the companies that are part of the Consortium has contributed to the development of this urban centre.
What makes this territory unique is its climate, ideal for the aging of ham, an essential process to obtain its typical flavor. This area is touched by both the fresh air coming from the Alps, and the pleasant sea breezes that come from the Adriatic Sea.
As regards the raw material, namely pork legs, it is not mandatory that they come from the territory of the municipality. Currently, only meat from pigs born, raised and slaughtered in Italy is used. The consortium has selected ten regions from which to buy raw materials: in addition to Friuli-Venezia Giulia, there are Abruzzo, Emilia-Romagna, Lazio, Lombardia, Marche, Tuscany, Umbria and Veneto. Not only the origin is considered, but also genetic aspects, choosing pigs of specific breeds or with crosses that maintain certain characteristics.
The tradition that generates excellence
The quality of the meat and the climate of the territory of San Daniele del Friuli play a key role in obtaining a perfect final result, but what leads to true excellence is the presence of an artisanal production process, that still today respects the cornerstones of a centuries-old tradition. Generations of master ham makers have helped to pass on the method by which pork legs become real San Daniele ham, something that the Consortium tries to protect and promote all over the world.
Salting is an essential moment, since the only other ingredient that makes up the Prosciutto di San Daniele DOP is added to the meat: sea salt. Before this procedure there is a preparation phase in which the trimming is carried out.
Salting includes a period of rest days, at the discretion of the ham master. At the end of this phase, the remaining salt is removed and pressing continues, giving the ham its typical consistency.
A second resting period of four months (counting from the time when processing began) is used. During this time, the ham must be kept in environments with very precise temperature and humidity characteristics. At the end of this phase, other types of processing are carried out, including washing and refining.
This leads to the maturation, which lasts at least until the fourteenth day since the processing of the ham began. Only then can we talk about a real Prosciutto di San Daniele DOP.
A symbol to be preserved
The San Daniele Ham Consortium has several objectives, including both the protection and promotion of this gastronomic product. The preservation of this symbol is accomplished both by ensuring that the tradition is respected in every respect, and by trying to limit and block potential imitations. The presence of counterfeit products, which for obvious reasons do not have the same quality as San Daniele Prosciutto DOP, are a threat to the value of this product and to the same prestige of Made in Italy.
Preserving San Daniele ham today is very important. Behind this charcuterie lies an ancient history, built generation after generation. In addition, by protecting this product it also protects the territory where it is produced. A territory where authenticity and craftsmanship have led to excellence recognized in Italy and around the world.
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