Prosciutto di San Daniele is a type of dry-cured ham produced in San Daniele del Friuli in the Friuli-Venezia Giulia region of Italy. It is made from the hind legs of specially bred pigs, which are raised according to strict guidelines and regulations.

The production of Prosciutto di San Daniele is traditional and artisanal.

Prosciutto di San Daniele is a traditional and artisanal process that involves carefully selecting, salting, and curing the meat over up to 18 months. The prosciutto is then inspected and stamped with the consortium's trademark, guaranteeing its authenticity and quality.

Prosciutto di San Daniele is known for its delicate.

Prosciutto di San Daniele is known for its delicate, sweet flavor and tender, buttery texture. It is often served thinly sliced as an appetizer or antipasto. It can also be used as a flavorful ingredient in various dishes, from pasta and pizza to sandwiches and salads.

It is essential to look for the consortium's trademark stamp.

To ensure the quality and authenticity of Prosciutto di San Daniele, it is crucial to look for the consortium's trademark stamp, which guarantees that the product has been produced according to the strict regulations and standards set by the consortium.

What are The Prosciutto San Daniele Rules?

Prosciutto di San Daniele is a type of Italian cured ham produced in San Daniele del Friuli in the Friuli-Venezia Giulia region of northeastern Italy. It is protected by a designation of origin (DOP) status, meaning it must meet specific rules and criteria to be labeled as Prosciutto di San Daniele.

Here are some of the fundamental rules that must be followed in the production of Prosciutto di San Daniele:

1. The pigs used for the prosciutto must be born and raised in ten specific regions of Italy, including Lombardy, Veneto, and Emilia-Romagna.

2. The pigs must be fed a specific diet of grains and whey to ensure the quality of the meat.

3. The legs of the pig must be processed within 48 hours of slaughter.

4. The legs must be salted and left to rest for a period of time before being washed and hung to dry.

5. The drying process must occur in well-ventilated rooms with windows that can be opened to allow for natural air circulation.

6. The prosciutto must be aged for at least 13 months when it is regularly inspected and rotated.

7. The final product must pass a series of quality tests before being labeled Prosciutto di San Daniele.

Prosciutto di San Daniele can maintain its reputation as a high-quality and distinctively flavored cured ham by following these rules and criteria.

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