Parma Ham or San Daniele? Everything About Italy's Finest Cured Hams
When it comes to Italian cured ham, two names spring to mind immediately: Prosciutto di Parma and Prosciutto di San Daniele. Both carry the coveted DOP seal, both are preserved exclusively with salt, and both rank among the noblest charcuterie products in the world. Yet despite these similarities, they differ markedly in production, flavour and character. For the hospitality industry in Switzerland, knowing these differences and deploying them effectively is essential.
LAPA, your specialist for premium Italian products with over 3,000 items and delivery in 24-48 hours throughout Switzerland, carries both DOP hams in the highest quality. In this article, you will learn everything you need to know as a gastronomy professional about Parma Ham and San Daniele.
Two DOP Hams, Two Regions, Two Characters
Prosciutto di Parma and Prosciutto di San Daniele both bear the Protected Designation of Origin DOP (Denominazione di Origine Protetta). This means that every step of production is subject to strict regulations. The pigs must come from defined regions of North and Central Italy, must have reached a minimum weight of 110 kilograms and must be at least nine months old at slaughter. Both hams use exclusively salt as a preservative: no artificial additives, no preservatives, no nitrates.
The differences begin with geography. Parma Ham is produced exclusively in the Province of Parma, specifically in Langhirano and the surrounding municipalities in Emilia-Romagna. San Daniele originates from the town of the same name in Friuli Venezia Giulia, in northeastern Italy. Both regions offer unique climatic conditions that shape their respective ham. LAPA sources both hams directly from these regions of origin to guarantee maximum authenticity.
Prosciutto di Parma: The World-Famous One
Parma Ham is the most renowned Italian cured ham in the world. Around 9 million legs are produced annually. What many do not know: the pigs destined for Parma Ham are fed, among other things, with whey from Parmigiano Reggiano production. This closes a fascinating circle in Emilia-Romagna: Italy's most famous cheese and its most famous ham are directly connected.
Production in Langhirano
The fresh pork legs are first rubbed with coarse sea salt. An experienced salt master, the Maestro Salatore, determines the exact amount of salt based on the weight and fat content of each individual leg. After the first salting, a resting phase follows, then a second salting is applied. The legs then rest in cool, humid rooms before being hung in the large drying halls of Langhirano. There, the winds from the Apennine mountains and the Parma valley provide natural drying.
The Ducal Crown as a Quality Mark
The hallmark of genuine Parma Ham is the five-pointed ducal crown, fire-branded onto the rind. Only hams that have passed all quality inspections receive this brand mark. It is the guarantee of authenticity and compliance with the strict DOP regulations. When you order Parma Ham from LAPA, you receive exclusively hams bearing this official quality mark.
A Minimum of 14 Months Ageing
Parma Ham must age for at least 14 months, though many premium qualities mature for 18, 24 or even 30 months. The longer the ageing, the more intense and complex the flavour becomes. The texture grows firmer, the aromas more concentrated. A 24-month Parma Ham develops sweet, nutty notes with a pleasant, slightly spicy depth. At LAPA, you will find various maturation levels to choose the right ham for every dish.
Prosciutto di San Daniele: The More Refined
Prosciutto di San Daniele is often described as the more refined and elegant of the two great Italian cured hams. With an annual production of approximately 2.5 to 3 million legs, it is roughly three times rarer than Parma Ham, making it a particularly prized product.
The Special Location in Friuli
San Daniele del Friuli sits on a hill between the Alps and the Adriatic. Here, cold Alpine air and warm Adriatic winds meet, creating a unique microclimate with constant, gentle air circulation. This natural ventilation is ideal for the slow maturation of the ham. The town also sits on ancient river moraine terrain, whose soil regulates humidity and contributes to the special climate.
Sweeter and Milder in Flavour
In direct comparison, San Daniele typically tastes somewhat sweeter and milder than Parma Ham. The texture is often slightly softer and more melt-in-the-mouth. Another external distinguishing feature: San Daniele keeps the hoof attached to the leg, a traditional sign that immediately reveals the origin. The minimum ageing period is 13 months, with premium qualities maturing for 16 to 24 months. Prosciutto di San Daniele is also available in premium quality from LAPA for Swiss gastronomy professionals.
Production Compared
Although both hams use only pork and salt, the production methods differ in important details.
Salting and Ageing
For Parma Ham, the leg is salted twice, with a resting phase in between. For San Daniele, after salting, the leg is additionally placed under a press. This pressing gives San Daniele its characteristic, slightly flatter shape and ensures that the salt penetrates more evenly. This difference in technique contributes significantly to the different flavour profiles.
The Role of Sugna (Lard)
For both hams, sugna is applied during ageing, a mixture of pork lard, salt and sometimes pepper or rice flour. The sugna is applied to the areas not covered by rind and protects the meat from drying out. It also regulates the speed at which moisture escapes, thus contributing to even maturation. Without sugna, the exposed meat parts would dry too quickly and become hard.
The Horse Bone Test
One of the most fascinating traditions in Italian ham production is the horse bone test. A specially trained inspector, the spillonatore, pierces a thin, sharpened horse bone into the ham at five different points. Horse bone is used because it absorbs odours particularly well and releases them quickly. After each insertion, the inspector smells the bone and assesses the aroma and degree of maturation. Only hams that pass this sensory examination receive DOP approval. This step demonstrates how important artisanal knowledge remains in quality assurance.
Flavour and Usage
In fine dining, the two hams are used differently. Parma Ham, with its robust and balanced flavour, is excellent as an antipasto with grissini, with ripe fruits such as figs or melon, on pizza after baking, or as part of a classic charcuterie board. Its more intense character makes it the ideal partner for bold accompaniments.
San Daniele, with its sweeter and more delicate profile, shines particularly when served plain on warm bread, with mild buffalo mozzarella, in refined starters, or as an elegant conclusion to a cheese and ham course. Its subtlety makes it the perfect choice when the ham should take centre stage. LAPA offers both hams sliced or whole, giving you maximum flexibility in your kitchen.
An important tip for the hospitality industry: both hams should be served at room temperature, never straight from the fridge. Only at 20 to 22 degrees Celsius do they release their full aroma. Thinly sliced, almost transparent, they achieve the best texture. LAPA delivers the ham in optimal packaging to preserve quality all the way to your establishment.
Other Italian Ham Varieties
Beyond Parma and San Daniele, Italy offers an impressive variety of high-quality ham products. Culatello di Zibello DOP is considered the noblest of all Italian hams. It is made only from the finest part of the leg and ages in the misty cellars along the River Po for at least 12 months. Its flavour is incomparably delicate and complex.
Speck Alto Adige IGP from South Tyrol combines northern Italian and Austrian traditions. It is lightly smoked and refined with spices such as juniper, bay leaf and rosemary. Its spicy, slightly smoky aroma makes it extraordinarily versatile. LAPA also stocks these specialities and is happy to advise you on selections for your menu.
Other noteworthy varieties include Prosciutto di Modena DOP, Prosciutto Toscano DOP with its bolder salting, and Prosciutto di Carpegna DOP from the Marche region. Every region of Italy has its own ham tradition, and each deserves attention. In the extensive LAPA range, you will find a curated selection of these Italian ham classics.
LAPA: Premium Prosciutto for Your Restaurant
For hospitality professionals in Switzerland who wish to offer their guests authentic Italian quality, LAPA is the reliable partner. As a specialist in Italian food products, LAPA carries both Prosciutto di Parma and Prosciutto di San Daniele in various maturation levels and formats.
LAPA works directly with selected producers in Langhirano and San Daniele del Friuli. This ensures that every ham meets the highest DOP standards and is delivered with complete traceability. Whether sliced or whole, whether for a fine dining restaurant, a trattoria or a catering service, LAPA has the right solution.
Prosciutto di Parma and San Daniele, sliced or whole, order conveniently from LAPA. Delivery in 24-48 hours throughout Switzerland. Discover the complete range of premium Italian products at lapa.ch and experience the quality and service that make the difference.