History, tradition and territory

The Celts were the first to use salt to conserve meat pork and the first to settle in the area of San Daniele del Friuli. The Romans knew already well the ham, so much so that on the memorial stone of a butcher, found in Portogruaro (near Venice), was found the image of an authentic San Daniele ham, with his classic zampino (pig foot). The production area includes the entire San Daniele del Friuli territory in the province of Udine. Breeding and slaughtering of pigs, selected by the producers of San Daniele, takes place only in ten north-central regions.

Production

The Prosciutto di San Daniele PDO is made from thighs of traditional pigs and it can be recognized by the fact it still has leg and foot, to respect tradition and the production regulation. The production process – constituted by salting and other eight specific phases – specified that the ham has to be pressed, in such a way that gives it the characteristic guitar shape. After salting, it is put to rest, it is washed and seasoned at least 13 months; then it’s controlled and tested, and if the result is compliant with the regulation, it receives the trademark ‘San Daniele PDO’.

Physical characteristics

• Guitar shape.
• The pig’s thighs must be no less than 11 kg.

Organoleptic characteristics

• Sweet taste with remarkable aftertaste.
• A fragrant aroma characterized by the seasoning period.