WHAT IS PROSCIUTTO DI SAN DANIELE P.D.O.?
Prosciutto di San Daniele is made from just two ingredients: high-quality pork legs and sea salt. This prosciutto crudo is produced from start to finish in San Daniele, a small village in Italy’s northern region of Friuli Venezia Giulia, where the breeze from the Adriatic Sea meets the Italian alps. This unique environment makes the San Daniele area the perfect place to age prosciutto.
HOW IS PROSCIUTTO DI SAN DANIELE MADE?
Following the strict consortium guidelines, a pork thigh can only be deemed Prosciutto di San Daniele DOP if three conditions are met:
1. The pig must be raised in one of the 10 regions of the central-north of Italy.
2. The pig must be raised using specific, age-old traditions.
3. The process and aging must take place in San Daniele.
One unique aspect of Prosciutto San Daniele is the pressing stage. The legs are salted and then pressed for two to three days. This enables the salt to more deeply penetrate the meat, giving it more flavor.