The San Daniele The Magazine The Consortium The Producers Air of San Daniele Italian English Français Deutsch Press Contacts San Daniele ham Ham The San Daniele A unique ham An unrepeatable climate A natural food An Italian product How to recognize it Nutritional properties Production rules DOP Glossary FAQ Frequently Asked Questions How you do it The stages of processing Selection and trimming Salting Pressing Rest Wash Sugnatura Seasoning Pointing The branding In the kitchen Recipes Guide to consumption Organoleptic characteristics Nutritional properties The territory and the history SAN DANIELE DEL FRIULI Friuli Venezia Giulia History 1 October 2017 3:56:42 San Daniele Del Friuli Friuli Venezia Giulia / Italy Search for: Facebook Twitter ALL RIGHTS RESERVED - CONSORTIUM OF SAN DANIELE HAM - PI 00220330302 | LEGAL NOTICES

The San Daniele The Magazine The Consortium The Producers Air of San Daniele Italian English Français Deutsch Press Contacts San Daniele ham Menu Search for: How you do it The stages of processing Selection and trimming Salting Pressing Rest Wash Seasoning Sugnatura Pointing The branding <HIDE MENU OPEN MENU> Sugnatura To protect the softness On the part not covered by the rind, lard is applied, a paste made up of pork fat and rice or wheat flour, in order to protect and at the same time soften that portion of meat, thus preventing the underlying meat from drying out. Facebook Twitter ALL RIGHTS RESERVED - CONSORTIUM OF SAN DANIELE HAM - PI 00220330302 | LEGAL NOTICES