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Where is San Daniele prosciutto from?
Friuli Venezia Giulia
Prosciutto di San Daniele is made from just two ingredients: high-quality pork legs and sea salt. This prosciutto crudo is produced from start to finish in San Daniele, a small village in Italy’s northern region of Friuli Venezia Giulia.
What is the difference between prosciutto di Parma and San Daniele?
San Daniele prosciutto is often described as slighter sweeter and less salty. The legs are often smaller and contain more fat than Parma di Prosciutto. As there are fewer producers in San Daniele, it is usually more sought after, and as a result more expensive.
What is San Daniele ham?
San Daniele is a unique prosciutto Salted meat that becomes sweet. It’s genuine and incredibly noble. It’s the pride of its producers. An Italian product of excellence with deep roots in the place where it’s produced, with winds that blow from the Carnic Alps to the Adriatic, giving it those unmistakable fragrances.
Is San Daniele in Parma?
Parma ham is produced in the Parma region of Italy (Emilia Romagna). San Daniele ham, however, is exclusively made in the Municipality of San Daniele del Friuli.
How long is San Daniele prosciutto aged for?
Aged for 24 months, this prosciutto can only be produced from pigs raised in one of the 10 regions of the central-north of Italy then processed and aged in San Daniele, a small area in Friuli Venezia Giulia.
What is the difference between Parma ham and San Daniele?
Parma ham is pinkish in the lean part and white in the fat. San Daniele ham has more of a red colour with some thin streaks of white fat. There is less fat in the San Daniele as the trotter keeps draining the fat and liquids. Both Parma ham and San Daniele ham follow a specific curing procedure.
Is San Daniele prosciutto raw?
Prosciutto di San Daniele is a version of Prosciutto ham made in San Daniele del Friuli in the province of Udine. It is raw, but it is eaten uncooked because of the aging process.
Can I eat raw prosciutto?
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it’s safe for us to eat it “raw”).