SanDan Hams
Discovering the territory
The places of origin of our hams
The places of origin of San Dan Hams are a fundamental element in defining the company's production identity. The territory is not merely a geographical backdrop, but an active component that directly impacts the product's characteristics, influencing every stage of production.
From the hills of San Daniele del Friuli to the Parma Apennines, passing through the Carnic Alps, each area contributes specific climate conditions, local traditions, and unique natural environments. It is precisely thanks to this diversity that San Dan products express distinctive and recognizable qualities.
Over time, the company has chosen to establish itself in areas highly suited to the production of cured meats, valorizing the environmental characteristics and integrating them with a careful and structured production organization. The places of origin thus become an integral part of the production process, contributing to the definition of taste, aroma, and texture.
San Daniele del Friuli
In the heart of tradition
An ideal microclimate
San Daniele del Friuli is the main centre of San Dan production and represents one of the most important places of origin of San Dan hams.
Located on a hill in the heart of Friuli Venezia Giulia, this area offers particularly favorable climatic conditions for the curing of ham.
The meeting of air currents from the Alps and those from the Adriatic creates an ideal natural environment for slow and controlled ripening.
This climatic balance allows us to obtain a product with precise characteristics:
- uniform red-pink color of the lean meat
- white, compact fat
- intense and persistent aroma
- sweet and delicate taste
These elements are the direct result of the interaction between raw materials, processing, and territory, making San Daniele a benchmark for the production of raw ham.
The factory
A&B Hams SpA
The A&B Prosciutti SpA plant is located within this context, a modern facility renowned for its production capacity and process organization. With an annual production of approximately 390,000 hams, it represents a key point in the San Dan supply chain.
The plant is equipped with advanced control systems and internationally recognized certifications, including:
- BRC Global Standard for Food Safety (classe AA)
- IFS Food (Higher Level)
- UNI EN ISO 50001
These standards ensure constant monitoring of production conditions, maintaining high levels of quality and safety.
390.000
Hams per year
16.500
Surface area in square meters
300.000
San Daniele DOP Ham
90.000
National ham
Parma
The territory of the Parma Apennines
The excellence of DOP ham
Another of the main places of origin for Prosciutto San Dan is Parma, and specifically the Felino area, south of the city. This region, characterized by rolling hills and a balanced climate, is historically linked to the production of Prosciutto di Parma DOP.
The environmental conditions favor natural aging, which contributes to the development of a harmonious and delicate flavor. The air that flows through these hills, combined with proven processing techniques, allows for a product that fully reflects Parma's tradition.
The factory
New Boschi Srl
In the heart of Felino lies the Nuova Boschi Srl factory, a production site that preserves its ties to tradition while integrating modern technologies. This balance allows for precise management of every stage of production, from initial processing to curing.
The structure is distinguished by:
- continuity with traditional techniques handed down over time
- use of modern systems for production control
- ability to distribute products in Italy and abroad
The presence in this area strengthens the bond between San Dan and one of the most representative areas of Italian delicatessen.
100.000
Hams per year
6.500
Surface area in square meters
70.000
Parma Ham DOP
30.000
National ham
Ampezzo
The identity of the Carnic Alps
A unique natural environment
Among the places of origin of San Dan Hams, Ampezzo is a more recent but equally significant development. Located in the Carnic Alps, within the Ampezzo forest, this factory was founded with the aim of promoting typical mountain specialties.
The environment, characterized by pure air and colder temperatures, favors processes that give the products an intense and structured flavor. This territory has inspired the creation of a line dedicated to traditional Alpine cured meats.
The factory
Ampezzane
The A&B Prosciutti di Ampezzo plant produces various specialties, including:
- smoked speck
- Sweet Ampezzo
- Sweet Carnia
- national pillow
- Gran Crudo of the Alps
- Ampezzo Mountains Reserve
This range expands the San Dan offering, maintaining a strong link with the territory and local traditions.
220.000
Products per year
3.500
Surface area in square meters
60.000
National and foreign ham
65.000
Speck Dolce e Affumicato
95.000
Guanciali
Questions and answers about the territory
What are the main places of origin of San Dan Hams?
The main areas are San Daniele del Friuli, Parma, and Ampezzo, each with specific environmental characteristics that influence production.
Why is territory important in ham production?
The territory influences the climate, the maturation and the organoleptic characteristics of the product, such as aroma, taste and consistency.
What makes San Daniele del Friuli unique?
The microclimate, created by the meeting of Alpine and Adriatic air, favors a natural curing process that gives the ham its distinctive characteristics.
Where is San Dan Parma Ham produced?
Parma Ham is produced in the Nuova Boschi factory in Felino, in the heart of the Parma Apennines.
What products are made in Ampezzo?
In Ampezzo, typical mountain cured meats such as speck, guanciale, and specialties linked to Alpine tradition are produced.
