Prosciutto di San Daniele DOP: The Millennial Story of Friuli's Sweet King

"Il Prosciutto di San Daniele: un'anima dolce e un profumo che racconta secoli di passione, custodito nel cuore del Friuli."

🏛️ Tradition

The tradition of Prosciutto di San Daniele is an intangible heritage, passed down from generation to generation and jealously guarded by local artisans. Every stage of processing is based on respect for natural timings and manual skill, from the selection of the hams to the long curing period. This faithfulness to its origins has allowed the distinctive character and excellence of a product celebrated worldwide for its delicacy and aromatic complexity to remain intact.

Il Prosciutto di San Daniele è un simbolo identitario forte per il Friuli Venezia Giulia, rappresentando l'orgoglio di una comunità profondamente legata alla propria terra e alle proprie radici gastronomiche. È protagonista di feste e celebrazioni, come 'Aria di Festa', e si erge come ambasciatore della cultura enogastronomica italiana, narrando storie di paesaggi, persone e passioni.

⚙️ Production

Production follows a very strict set of regulations, beginning with the selection of heavy pig thighs born and raised in specific regions of central-northern Italy. After trimming, the thighs are massaged and salted exclusively with sea salt, without the addition of any additives. A distinctive step is pressing, which facilitates the homogeneous penetration of the salt and gives the ham its typical shape. This is followed by a resting period, washing, sugnatura (application of a protective paste), and finally, the long curing process, which lasts at least 13 months, utilizing San Daniele's unique microclimate to develop its unmistakable flavour.

Unique Characteristics:

• Utilizzo esclusivo di sale marino, senza additivi né conservanti, per una salatura naturale.
• La fase di pressatura delle cosce, peculiare del metodo San Daniele, che contribuisce alla forma e alla consistenza.
• La conservazione dello 'zampino' (il piedino) durante l'intero processo di stagionatura, elemento distintivo visivo e funzionale.
• Il microclima unico di San Daniele del Friuli, dato dall'incontro dei venti alpini e adriatici e dalla presenza del fiume Tagliamento, che è l'ingrediente 'naturale' fondamentale per la stagionatura.

💡 Did You Know...

• The microclimate of San Daniele is so crucial that it is considered the secret ingredient of the ham: the cold winds from the Carnic Alps meet the warm breezes from the Adriatic, all tempered by the humidity of the Tagliamento river, creating a perfect 'natural air conditioning' for curing.
• In ancient times, Prosciutto di San Daniele was a precious gift, reserved for nobles, popes, and emperors, a symbol of prestige and refinement, often used as currency.
• The presence of the 'zampino' (the trotter) is not only an aesthetic tradition that distinguishes San Daniele, but it actively contributes to the maturation of the ham, allowing the product to 'breathe' and facilitating the evaporation of humidity.
• San Daniele del Friuli is the only town in the world where this ham can be produced; the DOP designation inextricably links the product to its territory of origin.

🍽️ Recommended Pairings

• Thin slices accompanied by fresh ripe figs or melon, for a classic and irresistible sweet-savoury contrast.
• With Friulian cheeses such as medium-aged Montasio DOP or smoked ricotta, and a glass of Friulano (once Tocai Friulano) or Ribolla Gialla, indigenous white wines.
• On warm homemade bread crostini or focaccia, perhaps with a few drops of extra virgin olive oil or accompanied by asparagus.