Prosciutto di San Daniele becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 21 June 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Friuli Venezia Giulia.
Is produced exclusively in Friuli Venezia Giulia in the hilly territory of the Municipality in the province of Udine. Recognizable by the characteristic shape of a guitar, the presence of a hand and the brand of the Consortium, Prosciutto di San Daniele PDO is only made with meat of pigs born and raised in Italy. It is a natural food without additives or preservatives. The high nutritional value and easy digestibility make it suitable for any type of diet.
Knowing how to make ham handed down for centuries in San Daniele del Friuli. The attention to every detail, the gestures of their trade with the local climate allow a repeat of the centuries-old tradition of maturing of pork leg.
Because it is prohibited any form of freezing meat, fresh legs must quickly reach San Daniele del Friuli, to be processed by recreating the natural rhythm of the seasons, with the use of sea salt, without additives or preservatives. In San Daniele curing must last at least 13 months.
To reveal the secret of Prosciutto di San Daniele PDO must know the microclimate of San Daniele del Friuli: here the winds coming down from the Alps Carnic meet with breezes from the Adriatic, carrying resinous scents that mingle with those in a brackish environment where humidity and temperature are regulated by the moraine lands and waters of the river Tagliamento.
The thighs must come exclusively from pigs born and bred in ten regions of central and northern Italy. Farms respect the welfare of the animal and are subjected to constant and accurate controls. The pigs are fed a special diet following, provided by the Production Regulations of Prosciutto di San Daniele PDO, cereal noble and whey.


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