Press Video Gallery Links Contacts Backoffice English Français Deutsch San Daniele ham meets Italian bread in a real “pleasure trip”, from the Alps to the Mediterranean. The three conditions of San Daniele ham A leg of pork can become Prosciutto di San Daniele only under three conditions " Instructions for Use How can San Daniele ham be recognized, how it is sliced by machine and by hand, storage tips " The recipes We asked expert chefs to reveal their cooking secrets to us, so that you too, in your home, can enjoy truly special dishes. In the company of San Daniele ham, of course. " Consortium of San Daniele Ham - Via Umberto I ° 26 - 33038 San Daniele del Friuli, Udine - Italy E. info@prosciuttosandaniele.it - T. +39 0432 957515 - F. +39 0432 940187 - VAT Reg. Impr. n. 00220330302 REA n. 120807 All rights reserved

English Français Deutsch History The environment How you do it How to recognize it - Signs and guarantee marks It is a DOP product The nutritional properties Pig welfare FAQ Frequently asked questions Glossary Publications Home page News Print Video Gallery Links Legal notices Contacts Backoffice San Daniele ham A PORK LEG CAN BECOME SAN DANIELE HAM ONLY UNDER THREE CONDITIONS First of all, the origin of the raw material. The legs must come exclusively from pigs reared in ten regions of central-northern Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche, Umbria). Secondly, respect for processing inherited from an ancient tradition. Since any form of freezing of the meat is prohibited, the fresh legs must quickly reach the hill town of Friuli to be processed by recreating the natural rhythm of the seasons, with the use of sea salt, without the addition of chemical additives or preservatives. Finally, it is necessary that the following take place in San Daniele del Friuli. It could be defined as seasoning, but in reality it is something more, which pertains to the Genius lociof the ham capital. It is nature that comes to the aid. It takes the good air that blows here, where the winds coming down from the Carnic Alps meet with those coming from the Adriatic, bringing resinous scents that mix with the brackish ones in an environment where humidity and temperature are regulated by the morainic lands and by the waters of the Tagliamento, one of the last European rivers to keep its original course. The secret seems to have been revealed, enclosed in a technical term, the microclimate, but to understand Prosciutto di San Daniele one must go deeper into the knowledge of the place and the identity of its inhabitants who have always taken care of making it arrive on our tables. . Consortium of San Daniele Ham - Via Umberto I ° 26 - 33038 San Daniele del Friuli, Udine - Italy E. info@prosciuttosandaniele.it - T. +39 0432 957515 - F. +39 0432 940187 - VAT Reg. Impr. n. 00220330302 REA n. 120807 All rights reserved