Prosciutto San Daniele DOP

San Daniele, Friuli

Prosciutto di San Daniele DOP – Photo Eataly

Prosciutto San Daniele: what is prosciutto? How to make prosciutto?

The curing process depends on a delicate balance of curing and “resting” phases: one slip and the prosciutto is ruined. Prosciutto is possessed of a delicate consistency which does not allow it to be cured just anywhere. It demands a rather particular climate. Producers of prosciutto in Veneto have known for centuries that conditions in the San Daniele area bordering Friuli affect the best results. In San Daniele whole pork hinds, including the foot, are cured. These “graduates” prosciuttos are of a pinky-red hue, marbled with veins of fat which ensure tenderness and should absolutely not be discarded. They also have a flatter pan shape, compared to Parma prosciutto which is usually rounded.

The local prosciutto producers are most proud of their famous local product: record books of the oldest prosciutto companies show that during the last century they supplied the British royal family and the imperial house of Vienna with prosciutto San Daniele.

In Italian there is a distinction between prosciutto crudo, literally “raw ham”, which is cured ham, what English speakers refer to as “prosciutto” and prosciutto cotto, “cured ham”, which is similar to what English speakers call “ham”.

Prosciutto San Daniele

There’s a lot a person could do with a prosciutto (ham). In an Almodovar film, an exasperated housewife uses a prosciutto to kill her husband. The Italians have turned to making prosciutto a culinary work of art, dedicating 9 to 18 months to the process, depending on weight. The proof of their efforts lies in the taste and texture of the best cured prosciutto in the world, universally known as prosciutto San Daniele and prosciutto di Parma, enjoyed in paper-thin slices. In addition to these prominent prosciutto products, there are myriad Tuscan and Umbrian prosciuttos, prosciutto di montagna (mountain ham) and the greatest delicacy of them all – culatello, a legendary super-prosciutto from the Emilia region.

Prosciutto protected designation of origin DOP

Under the Common Agricultural Policy of the European Union, certain well-established meat products including some local prosciutto, are covered by a Protected Designation of Origin and other, less stringent designations of geographical origin for traditional specialties. There are two famous types of prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto San Daniele, from the Friuli-Venezia Giulia region. The other protected designations for prosciutto are:

Prosciutto di Modena DOP, Italy
Prosciutto di Veneto Berico-Euganeo DOP, Italy
Prosciutto di Carpegna DOP, near Montefeltro, Italy
Prosciutto di Norcia DOP, Italy
Prosciutto Toscano DOP, Italy
Karst/Kras Prosciutto DOP (Kraški pršut), Slovenia

 

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy