San Daniele Ham
Artecibo editorial board
Content edited by staff
The leg meat from which the ham is made comes from pigs reared in ten locations around northern and central Italy.San Daniele must be cured for a specified minimum of 13 months.
26/03/2017

San Daniele Ham, a product of the air it breathes


The secret to San Daniele ham is in the air, as two currents from the sea and mountains intertwine in a unique climate.

San Daniele Ham of Friuli
San Daniele di Friuli is a commune in Udine, Northern Italy, and its name is representative of the Prosciutto San Daniele, or the San Daniele ham that is made there. The leg meat from which the ham is made comes from pigs reared in ten locations around northern and central Italy which strictly monitor the health of the pigs and their rearing conditions. These pigs are also fed specifically on a diet as stipulated by the San Daniele production guidelines, featuring mainly grains and wheat. Furthermore the use of frozen meat is forbidden, and so the fresh leg meat must be processed into ham swiftly with the exclusive use of sea salt, and no artificial preservatives or additives. San Daniele must be cured for a specified minimum of 13 months. Over the centuries the unique climate of Friuli itself has been contributing to the production of this ham.

How to recognise San Daniele Ham
The “San Daniele Ham Consortium” was first founded in 1963. Since its formation, the thinly-sliced, pink coloured ham of Friuli has come to be recognised throughout Italy by association with the marketing design of a “long leg” of ham with the foot attached. All of the ham made in-line with the production specifications and standards are infused with the brand mark on the rind. In 1996, Prosciutto San Daniele received Protected Designation of Origin (PDO) recognition from the European Union. In the San Daniele commune, the fresh mountain air comes rolling down from the mountains, while at the same time the soft air currents come in from across the Adriatic sea. As the two collide and meet, it creates a climate which regularly alternates between dry and humid, and this naturally occurring climate in a sense “massages” the meat hanging in the warehouse, affecting it in a way invisible to the human eye.

The Characteristics of San Daniele Ham
San Daniele Ham is an entirely natural cured meat with no artificial preservatives or additives. It is very nutritious, easily-digestible, and fits well into any diet. It is suitable for the diets of athletes, children, elderly, and low-calorie diets alike. It is an excellent source of protein; of vitamins B1, B2, B6, and B3; and also is high in various minerals, such as phosphorous, zinc and potassium.


Artecibo editorial board
Content edited by staff
The leg meat from which the ham is made comes from pigs reared in ten locations around northern and central Italy.San Daniele must be cured for a specified minimum of 13 months.
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