San Daniele ham
San Daniele ham (Italian: Prosciutto di San Daniele , Friuli. Persut di Sant Denêl ) is an air-dried ham from Italy. In taste and appearance, it is similar to Parma ham . It is pinkish-brown in color with a thin, white layer of fat, the taste is aromatic and sweet.
It is named after its place of origin, San Daniele, northwest of Udine in Friuli . The combination of dry air from the Alps and warm, humid air from the Adriatic creates a particularly favorable climate for the ham to mature.
Manufacturing
San Daniele ham is made from the legs of the Large White , Landrace and Duroc pigs , which are grown in 10 Italian regions ( Friuli-Venezia Giulia , Veneto , Lombardy , Emilia-Romagna , Piedmont , Tuscany , Umbria , Marche , Latium and Abruzzo ) be kept according to prescribed rearing and fattening methods. The animals must have a live weight of at least 160 kg ± 10%. The animals are slaughtered from a minimum age of nine months. They have to bleed out completely for further processing.
The legs, weighing at least 11 kg, with bones and hoofs, are freed from superfluous rind and parts of the fat, rubbed with sea salt, which is removed again after a week, massaged and re-salted several times and finally pressed into a mandolin-like shape. In a three-month resting phase, the hams are repeatedly thoroughly showered, brushed and dried. Spread with a mixture of flour, lard, salt and pepper, they mature in a well-ventilated room for eight months or more and are then ready for trade. The entire manufacturing process takes at least twelve months. The total weight of the whole ham (with the bone) is usually 8-10 kg, but at least 7.5 kg. In Italy, San Daniele ham is offered on the bone with the typical hoof, but for export it is usually boned and pressed again.
history
Large-scale production of the traditional ham began in the 1920s and reached industrial proportions in the 1950s. San Daniele has 31 manufacturers who produce over 2.7 million hams annually (2008), of which around 15% are exported. Year-round production has been permitted since 1984 (thanks to air conditioning), while the start of the production process was always winter.
Protected designation of origin
“Prosciutto di San Daniele” is a protected designation of origin ( DOP ). Only ham produced in San Daniele, which has been made from pigs raised in the specified area and for which the production method has been observed, may be offered under this name. The Consorzio del Prosciutto di San Daniele monitors compliance with these regulations . Genuine San Daniele ham has a ham-shaped branding with the initials "SD" and a DOP seal ( Denominazione d'origine protetta , protected designation of origin) with the date.
Festivals and fairs
- Aria di Festa (San Daniele ham festival, Friuli. Fasìn la fieste al persut) , every year in June.
Individual evidence
- ↑ a b page of the consortium , on prosciuttosandaniele.it, accessed on March 24, 2016
- ↑ REGULATION (EG) No. 510/2006: Production regulations and properties ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. , consorzio.prosciuttosandaniele.it, accessed on January 23, 2018
- ^ Italian Ministry of Agriculture
- ^ Department of Agriculture of the Friuli Venezia Giulia Region
- ↑ Homepage Aria di Festa 2019
