Merk: San Daniele DOP

Prosciutto di San Daniele

A PIG THIGH CAN ONLY BECOME PROSCIUTTO DI SAN DANIELE IF IT FULFILS THREE CONDITIONS

First of all, the origin of the raw material. The thighs must come exclusively from pigs bred in ten regions of Northern Central Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche, Umbria).

Secondly, respect for the production method inherited from an ancient tradition. Since any form of freezing of the meat is forbidden, the fresh thighs must rapidly reach the small hill town of Friuli, to set in motion a production process that recreates the natural rhythm of the seasons, using sea salt, without the addition of chemical additives or preservatives.

Finally, the subsequent development must occur at San Daniele del Friuli. We could define this as maturation, but in fact this process is something more, to do with the Genius loci of the prosciutto capital. Nature lends a hand. A vital element is the good air that prevails here, where the winds that descend from the Carnic Alps meet those coming from the Adriatic, carrying resinous scents which mix with brackish aromas in an environment where humidity and temperature are regulated by the morainic land and the waters of the Tagliamento, one of the last European rivers to preserve its original course. One could be forgiven for thinking that the secret is now unveiled, captured in a technical term - the microclimate - but to understand Prosciutto di San Daniele, we must go deeper into the consciousness of the place and the identity of its people, who have always played their part in ensuring that authentic Prosciutto di San Daniele arrives on our tables.
How Prosciutto di San Daniele is made

Prosciutto di San Daniele is obtained by maturing fresh thighs of Italian pigs.

The pigs come solely from farms situated in ten regions of central Northern Italy (Friuli Venezia Giulia, Veneto, Emilia Romagna, Lombardy, Piedmont, Tuscany, Marche, Umbria, Abruzzo, Lazio), certified and authorized by the Inspection Institute.

Maturing is a production technique which, thanks to sea salt and optimal environmental conditions based on temperature/humidity/ventilation, dries the fresh meat, transforms it into prosciutto, and allows it to be perfectly conserved without the use of preservatives.

The typical production technique of San Daniele del Friuli, inherited from a time-honoured tradition, has been maintained and handed down by ham-makers through the generations.

An essential factor is the microclimate of the place where the prosciutto is made; this determines the way in which the meat dries, particularly the gradualness of the process, which, together with the skill and care dedicated by the people involved, results in the excellence of the prosciutto.

Nutritional properties

Prosciutto di San Daniele is a completely natural food, free from additives and preservatives, made with pork coming exclusively from Italian pigs and sea salt. It is an excellent source of high quality complete proteins, vitamins and minerals, particularly phosphorus, zinc and potassium. Due to its high nutritional value and easy digestibility, it is suitable for any diet and ideal for athletes, infants and the elderly.
The constituents of the prosciutto have four important characteristics:
they are in balance with each other, that is, the various amino acids have the same ratios as those used by the muscular metabolism of the body;
they are organic, thanks to the presence of minerals of organic origin, which enable a high percentage of assimilation (up to 20-30 %);
they are bio-available, i.e. their absorption and use are rapid and do not involve significant activity;
their action is contemporaneous and thus the body has as much as it needs available at the right time. This is made possible by the long maturation period, which facilitates a slow enzymatic process and causes pre-digestion of the nutritional elements; (more than 26 %) of the proteins are pre-digested at the level of peptides and amino acids, preserving the most fragile constituents).

COMPLETE PROTEINS
Containing essential amino acids, the proteins are characterised by a high biological quality and are easily digestible thanks to the maturation process, which breaks down the molecules (proteolysis) and encourages easier and faster assimilation by the body.

FATS: ENERGY AND QUALITY
Fats are an important source of energy, and those contained in San Daniele are largely monounsaturated fats, or “good” fats.

MINERALS
The presence in organic form of phosphorus, zinc and potassium ensures good bio-availability and a very high tolerability.