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Mrke: San Nicola Prosciuttificio del Sole
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.
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.
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