Description
San Daniele ham is produced in the town of the same name in the northeastern region of Italy, Friuli Venezia Giulia. San Daniele is recognizable by its distinctive guitar shape, the presence of the pig's trotter, and the consortium's stamped mark. The ingredients that make up this delicious ham are only Italian pork legs and salt; no preservatives or additives are used to produce the ham. San Daniele has been recognized as a DOP product since 1970. The law requires that the processing of the ham must take place within the municipality of San Daniele. The artisanal craft has been passed down through generations for centuries, with every detail meticulously cared for. The difference between San Daniele and other hams is mainly due to the microclimate present in San Daniele del Friuli, where winds from the Carnic Alps meet breezes from the Adriatic Sea, making the climate extremely suitable for the production of this raw ham. Pairings: San Daniele ham is excellent consumed on its own, as an appetizer accompanied by medium-aged cheeses. We recommend pairing it with a Cabernet Sauvignon. Storage: In a dry and cool place, apply a cloth to the cut. Processing: San Daniele ham consists solely of pork meat and sea salt. The processing of the ham can only be carried out in the town of San Daniele del Friuli. The production cycle lasts at least 13 months, starting with the selection of the legs, which are chilled to firm the meat, followed by salting. Tradition dictates that the kilograms of salt used should equal the weight of the leg. The salt acts as a natural preservative, maintaining the integrity of the product. To better penetrate the salt, the leg is pressed. This is followed by a four-month rest, washing to tone and initiate the maturation processes of the meat. To prevent the meat from drying out, lard, a mixture of rice flour and fat, is applied to the parts of the meat not covered by the rind. Finally, San Daniele ham is aged under optimal conditions. Before commercialization, the ham is branded with the consortium's logo. Aging: 23