Prosciutto San Daniele Boneless DOP

Prosciutto San Daniele Boneless DOP

Prosciutto di Parma (Parma ham) is one of the most famous hams from Italy. San Daniele ham is an air-dried ham from Italy. Its color is a mixture of pink and brown, has a narrow white fat layer. It derives its name from its place of origin San Daniele.

Prosciutto di San Daniele is a protected designation of origin. The Consortium of the Prosciutto di San Daniele supervises the production of the ham is complied with. The pigs that give the meat for the ham may only be reared in the specified area. The legs of the pigs are at least 11 kilograms heavy and are free of excess rind and fat, then they are rubbed with sea salt, which is removed after seven days. After a rest period of 3 months, the legs are spread with a mixture of salt, pepper, lard, and flour and then have to ripen for at least eight months. Production of such prosciutto ham takes one year. If all manufacturing and quality guidelines have been adhered to and properly implemented, the ham will be given a brand and seal dated by the Consorzio.

What is Italian prosciutto?

The word "prosciutto" comes from the Italian word prosciugare, meaning "to dry well". This type of ripening is done with the hind legs of white pigs being salted, pickled and sometimes even cooked in wine (this would not be cured then). The manufacturing process can take between nine months to two years, depending on the type of prosciutto. The weight of the animal must reach a minimum of 160 kg and the breed of white pig is usually the Great White, Landranz or Duroc. The latter is also used to cross with the 100% Iberian female pig, which produces Iberian ham.

Only certain animals are eligible for the noble meat: they must weigh more than 160 kilograms, be at least nine months old and have been kept and slaughtered in the Po Valley. The only other ingredient that comes into contact with the ham is sea salt. After at least 13 months of air drying, the prosciutto tastes hearty-nutty.

St. Daniele's has a sweeter taste and its tone is less pink than that of Parma. The mild taste is created because there is little salt used in the production compared to other ham. Then it is air-dried.

Prosciutto, especially that of Parma, is sweeter and moister than in the mouth. Gran Reserva is more mature and intense on the palate.

The raw prosciutto is usually partially or completely boned before curing, hence its most crushed form in the form of bandurria. On the other hand, the Serrano can be completely boned, but if the piece is ready for consumption. It is understandable that the meat of Prosciutto is pink and morbid than that of Serrano.

Maturation process

The duration of salting is determined by the weight of the leg, this weight in kilos indicating approximately the number of days of curing. To give the ham its typical mandoline shape, it is "brought into shape" and pressed for about a week, whereby the meat liquid is withdrawn. This is followed by a rest period of approximately three months during which the salt slowly penetrates the meat. Then the legs are washed well with water and dried. Before maturing, coat the surface of the ham, which is not covered in fat, with a paste of flour, lard, and coarse pepper. Then the actual maturation of the ham begins, for which it is brought to a dry, well-ventilated place. Although the ham is edible after just over 6 months, 12 months of maturity is the standard. For slightly more expensive ham are takes even to 16 months. At the end of the ripening season, the ham has lost almost a third of its initial weight.

For the production of Pelatello (raw national hams), the same procedure is used for the production of Parma ham. Starting material is the same raw material, the organic leg of Italian pig - from the Pedrazzoli family. The maturity varies from 12 to 14 months. Only salt may be used for processing. The ham must not be smoked or frozen. The only raw materials used are good organic meat, well-measured sea salt, plenty of ventilated air and little moisture. Before sale, the product is completely removed from the rind for ease of use.

Serving suggestions: This ham should be raw and easy to be cut with a slicing machine of more or less thin slices according to taste. The thin layer of fat should be left. It is good with fresh fruits like melons and figs. Prosciutto goes well with slightly sparkling white wines, such as the Prosecco di Valdobbiadene, which helps to remove the fatty taste from the mouth.

Similarities to Prosciutto di Parma

Prosciutto di San Daniele (San Daniele ham) is quite similar in color and taste to Parma ham and is made from the same pig breeds. Essentially, it is slightly milder in taste and resembles a mandolin shape. It also tastes a bit sweet and nutty. It was developed in San Daniele, near Udine. The production quantities are much smaller than Parma.

Genuine Italian ham is protected by the seals that guarantee the origin of the products. The San Daniele and the Culatello bear the DOP seal. The protected designation of origin guarantees that production and processing take place in a specific region and in accordance with established procedures. The DOC seal for Parma ham guarantees that, in addition to the criteria mentioned above, even more, stringent requirements have been met: Parma ham must even be cut in the region. The IGP seal for the Bresaola merely guarantees that one of the manufacturing steps takes place in the specified region.

This boneless Prosciutto San Daniele is not just a prosciutto but also a place. San Daniele is just a stone’s throw away from the Pre-Alps and lapped by the shores of the river Tagliamento in Friuli.

The DOP label guarantees both the origin and precise production process of the ham. The pig must be born and bred in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 pounds. The meat is then moved to production facilities in or near Parma Italy, where the salting and aging process is carefully monitored. Then, the residual salt is removed and the prosciutto is transferred to a humid environment to further the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process.

Suggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired - a great snack is to roll these slices on mozzarella or on veggies like asparagus.

17 pound (7.7 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - boneless

Packaging: Vacuum-sealed Plastic

Aging: 18 months

Product of Italy