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

 

Calabrese Salame Sliced by Veroni (4 ounce)

Note:Not eligible for Amazon Prime.

Product of Italy

Veroni Salami Milano - 1 Lb Slice

Note:Not eligible for Amazon Prime.

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.

Get $125 off: Pay $0.00 upon approval for the Amazon Business Prime Card. Terms apply.

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

Today, Veroni brings a fine selection of their choices directly to your table.

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

Note:Not eligible for Amazon Prime.

Speck

Note:Not eligible for Amazon Prime.

ut 6 months

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

High Standards of Quality Control - We Ship with Ice Packs - Ships from New York

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

REFRIGERATE AFTER OPENING

Product of Italy

Leave a Reply

Your email address will not be published.