A pig thigh can only become Prosciutto di San Daniele if the thighs come exclusively from pigs bred in ten regions of Northern Central Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche, Umbria). Respect for the production method inherited from an ancient tradition. Since any form of freezing of the meat is forbidden, the fresh thighs must rapidly reach the small hill town of Friuli, to set in motion a production process that recreates the natural rhythm of the seasons, using sea salt, without the addition of chemical additives or preservatives. Finally, the subsequent development must occur at San Daniele del Friuli. We could define this as maturation, but in fact this process is something more, to do with the Genius loci of the prosciutto capital. Nature lends a hand. A vital element is a good air that prevails there, where the winds that descend from the Carnic Alps meet those coming from the Adriatic. Prosciutto di San Daniele is obtained by maturing fresh thighs of Italian pigs that are certified and authorized by the Inspection Institute. Maturing is a production technique which, thanks to sea salt and optimal environmental conditions based on temperature, humidity & ventilation, dries the fresh meat, transforms it into prosciutto, and allows it to be perfectly conserved without the use of preservatives. The typical production technique of San Daniele del Friuli, inherited from a time-honored tradition, has been maintained and handed down by ham-makers through the generations. An essential factor is the microclimate of the place where the prosciutto is made; this determines the way in which the meat dries, particularly the gradualness of the process, which, together with the skill and care dedicated by the people involved, results in the excellence of the prosciutto. Unlike most other cured meats, Prosciutto San Daniele is all-natural and contains
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Price per Lb.