San Daniele Prosciutto
“Prosciutto di San Daniele”, a leg of pork can become “Prosciutto di San Daniele” only if we meet three conditions :
The thighs must come exclusively from pigs reared in ten regions of central and northern Italy.
Being forbidden any form of freezing of the meat, the fresh legs must quickly reach the hilly town San Daniele of Friuli to be processed by recreating the natural rhythm of the seasons, with the use of sea salt, without any addition of chemical additives or preservatives.
Finally, it is necessary that the following takes place in San Daniele del Friuli . It could be called seasoning, but in reality it is something more, it pertains to the “Genius Loci” of the capital of the prosciutto. And nature comes to the rescue. It takes the fresh and clean air blowing here, where the winds that descend from the Carnic Alps meet with those from the Adriatic, bringing resinous scents mingling with salty ones in an environment where temperature and humidity are regulated by the moraine lands and waters of the Tagliamento river, one of the last rivers in Europe to retain its original course. The secret seems unveiled, enclosed in a technical term, microclimate, but to understand the Prosciutto di San Daniele you have to go deeper into the knowledge of the location and into the identity of its inhabitants.
Signs and hallmarks
Prosciutto di San Daniele is a DOP product
The small pig pork is the hallmark of San Daniele
The maintenance of a small pig pork is part of the traditional processing of San Daniele del Friuli .
The mark of the Consortium is seared on the skin under the supervision of the Institute of Control after verifying the compliance with the requirements of the Production Regulations.