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San Daniele Prosciutto
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Description
Name: San Daniele Prosciutto
Product category: Salted pork
Fundamentals: The pigs' legs must come from Italian farms, primarily ones in the Friuli Venezia-Giulia region, but also the Veneto, Lombardy, Emilia Romagna and Piedmont regions. In addition to the right consistency of the meat and the quantity of fat, the product must also feature the traditional "zampino" (i.e. the pig's entire knuckle and trotter)
Aging: Around 8 months, in large, naturally ventilated rooms
Area of production: Friuli Venezia-Giulia
Denomination: DOP Designation (Protected Designation of Origin). Guaranteed by the Prosciutto Consortium of San Daniele. |
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Ever since ancient times the process of curing pork and transforming it into prosciutto has represented an important way of conserving meat. The combined effect of the salt and moisture loss during the aging process prevents the formation of microbes, enabling the ham, or prosciutto, to maintain its characteristics for a long period of time.
Even the Celts, who inhabited what is presently Friuli Venezia-Giulia in pre-Roman times, used to conserve pigs' legs in this way and the process has basically remained unchanged down through the centuries and is in compliance with the parameters established by the production regulations for this particular DOP (Protected Designation of Origin). These regulations cover everything from the weight to the age of the pigs that are destined to be used for San Daniele prosciutto: a weight of not less than 160 kilograms at the time of slaughter and at least nine months old. Immediately after birth the little piglets are marked with tattoos on both their hind legs showing the name of their farm and the month of their birth.
The size of the leg, not less than 11 kilograms, is of crucial importance when it comes to the successful production of this jewel in the crown of Friuli Venezia-Giulia's gastronomic tradition. And when it comes to the length of the aging process (the phase in which the product is sprinkled with sea salt and placed in a cold room), over the centuries the prosciutto makers have worked out an important "golden rule" for determining this variable: one day under salt for each kilo of weight. Next comes the pressing phase (the legs are piled one upon another, separated by boards), which imbues the San Daniele prosciutto with its characteristic compressed form, but also tends to make it more flavorful and tender. This phase is followed by three more months of "repose", or further aging, carried out in naturally ventilated rooms. Only after this painstaking process is the San Daniele prosciutto ready to grace our dining room tables.
Cut by hand, placed on a slice of crusty bread and accompanied by a glass of Tocai, San Daniele prosciutto makes an excellent snack, but it should also be tried as an ingredient in sauces for first courses featuring durum wheat pasta made with fresh eggs. For second courses it can be sliced thinly and used to wrap various meats and vegetables that are then baked in the oven or sautéed, perhaps adding a bit of wine. And whipped together with some fresh ricotta in the blender, it makes a delightfully creamy, light spread for crostini that can be enjoyed as an antipasto or a snack. And we could go on and on with recipe ideas...
The important thing, however, is to always check the brand that is seared into each prosciutto and to always make sure, when eating it raw, to not consume it when it has just been removed from the refrigerator. This is because when it is cool you'll not be fully able to appreciate the great flavor and aroma that make San Daniele prosciutto a product that is impossible to imitate.
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