SanDan Hams
Discovering San Daniele DOP Prosciutto
How to recognize San Daniele DOP Prosciutto
To choose the Prosciutto di San Daniele DOP to bring to your table and, at the same time, avoid poor imitations of this prized cured meat, it is essential to know some of its distinctive characteristics.
These elements not only guarantee the authenticity of the product, but also reveal the passion and tradition behind every single piece of prosciutto.
Understanding these characteristics will allow you to fully appreciate the unique quality and flavor that only Prosciutto di San Daniele DOP can offer.
The Color
The authentic San Daniele ham has a natural pink color and is distinguished by fine veins of pure white fat, which during the curing process give it its unmistakable sweet and refined flavor.
The Zampino
The leg of an authentic San Daniele ham must have the typical guitar shape and retain the trotter. This detail is essential to ensure optimal curing: in fact, the trotter facilitates the drainage of moisture within the leg.
The Mark: Under the paw, San Daniele hams carry a producer identification code, 45 for SanDan products. After careful testing, this code is released by the Control Institute and branded onto the rind of each ham.
Tattoos
The San Daniele leg must display two tattoos: the first relating to the farm, which indicates the month of birth and the place of growth, and the second relating to the slaughterhouse, which contains the initials PP along with the slaughterhouse's identification code.
DOT
The final requirement for an excellent San Daniele is the DOT, or production start date. This code is stamped on the leg as soon as it arrives at the San Daniele plant and allows the aging process to be determined.
Goodness and health
San Daniele ham is a completely natural product, free from additives and preservatives, distinguished by its easy digestibility and high nutritional value.
It is, in fact, an extraordinary source of noble proteins, vitamins and minerals, making it ideal for those who want to enjoy a product that is both tasty and healthy, even in the context of a low-calorie diet.
Pork, moreover, has seen a significant reduction in fat content compared to the past: thanks to careful feed formulation and optimized farming systems, the ratio between saturated and unsaturated fats has improved, bringing cholesterol levels to values similar to those of meats such as beef, veal, and chicken.
Sportsmen
San Daniele ham is not only suitable, but exceptional for those who play sports.
In addition to containing zinc, iron, potassium, and selenium, San Daniele is characterized by a high presence of monounsaturated fats, essential for energy expenditure, and offers a significant amount of essential proteins, vital for post-workout recovery and for the maintenance of muscles and tissues.
Children
An adequate intake of animal protein and vitamin B is essential for children's neurological development and cell growth.
The World Health Organization recommends introducing foods of animal origin starting at six months of age to prevent hypotonic muscles, apathy, and reduced nerve cell growth.
Moms, make some healthy ham sandwiches!
Elderly people
As we age, is it really essential to eliminate cured meats like San Daniele from our diet? Absolutely not. San Daniele ham, with its rich, enveloping flavor, helps combat loss of appetite in the elderly and ensures an adequate protein intake, essential for combating the loss of muscle mass common in old age. Furthermore, thanks to its soft texture, it is easy to chew.
Slicing and storage
Slicing prosciutto by hand not only allows you to fully appreciate its aromas and flavors, but also offers a unique sensory experience that engages all the senses. The ability to perceive the aromatic and flavor nuances of prosciutto is heightened when using a sharp blade and carefully slicing. To do it correctly, however, it is essential to know the proper technique for obtaining thin, uniform slices and to have the right tools, such as a good slicing knife and, if possible, a professional slicer. These precautions not only improve the quality of the final product, but also enrich the entire culinary experience.
Instruments
First, the knife: it must have a long, flexible, and very sharp blade, accompanied by a second, short-bladed knife for removing the meat around the bone. It's best to slice the ham just before serving, using a ham vise rather than a cutting board.
Cut
Once the rind and surface filler have been removed, you can move on to cutting: a light and continuous "sawing" motion, from right to left, involving the entire length of the blade. This is a delicate operation that, if performed correctly, yields long, uniform, and thin slices. For those seeking convenience, we recommend using a vertical blade slicer, preferably manual, which should always start cutting the ham from the fattiest side.
Conservation
Once sliced, the ham should be stored at a temperature between 7 and 10°C and consumed within 2-3 days. The boneless leg, however, can be stored for a longer period: it is advisable to store it in the refrigerator, on the lowest shelf. It is important to cover the cut with a slightly damp cotton cloth to protect the ham. This way, it can "breathe" without absorbing refrigerator odors or altering its appearance and flavor.
How to enjoy it
Cured meats and wine, a perfect marriage that delights the palate and celebrates the pleasures of the table. The possible pairings are numerous, ranging from young red wines, which offer fruity and smooth notes, to fresh and aromatic white wines, to the lively brilliance of bubbles, which add an effervescent dimension to the gastronomic experience. The key, in this fascinating interplay of flavors, is to maintain the correct balance between the intense flavor of the cured meat and that of the wine, ensuring that the latter never overwhelms the delicacy and aroma of the prosciutto, but rather enhances it, thus creating a perfect harmony that captivates the senses and invites you to try it again.
Still white wines
- Friulano DOC
- Pinot Grigio from Collio
- Yellow Ribolla
Bubbles
- Trento Brut Rosé
- Champagne
White wines
- Malvasia of Parma
- Chardonnay from Alto Adige
- Verdicchio from the Castles of Jesi
Bubbles
- Franciacorta Brut
Still white wines
- Gewurztraminer
Red wines
- Lagrein Pinot Noir
Still white wines
- Sauvignon Colli Orientales del Friuli DOC
- Friuli Isonzo
Red wines
- Vineyards of the Dolomites Rosso IGT
- Pinot Nero DOC
- Montepulciano d'Abruzzo
