SanDan Hams
Cutting-edge craftsmanship
The processing of San Dan hams
The production of San Dan hams combines artisanal tradition with modern precision, transforming a select pork leg into a product that requires time, experience, and precision. Each stage is part of a structured process that takes over a year, during which each step is carried out with care and consistency.
Within this process, the artisans' manual skills play a central role. The gestures, passed down through time, are repeated every day with the same care, ensuring consistency and quality. The production of San Dan hams is therefore not simply a technical sequence, but an organized system that integrates expertise, controlled timing, and specific environmental conditions.
The result is a product that reflects the balance between experience, raw materials, and territory, maintaining a precise and recognizable identity.
Selection of the thighs
Characteristics control and initial conservation
The first step in the San Dan Prosciutto production process involves selecting the pork legs. Only those with suitable characteristics are selected for production, based on parameters related to meat quality and fat distribution.
After selection, the legs are transferred to the production facilities and placed in humidity-controlled cells. The temperature is maintained between 0 and 4°C to preserve the characteristics of the raw material and prepare it for the subsequent stages.
This initial phase is essential to ensure uniformity and quality throughout the entire production process.
Hand salting: an essential step
Traditional technique and controlled times
One of the most delicate moments in the production of San Dan hams is salting, performed manually within 24 hours of the leg arriving at the facility. Sea salt is evenly distributed and massaged into the surface, following a time-tested technique.
The salting time varies based on the weight of the leg: generally, one day of salting is considered for each kilogram. During this phase, environmental conditions are kept constant:
- temperature between 2 and 3°C
- humidity between 90% and 95%
Salt plays a fundamental role: it contributes to the natural preservation of the meat and enhances its characteristics, preparing it for the subsequent processing stages.
Rest: the time needed for salt absorption
Salt diffusion and meat stabilization
After salting, the legs enter the resting phase, which represents a moment of slow and progressive transformation within the production of San Dan Hams.
Environmental conditions are modified to favor salt absorption:
- temperature between 4 and 6°C
- humidity between 70% and 80%
The resting period lasts about four months, during which the salt gradually penetrates the meat, distributing itself evenly. This process helps stabilize the product and prepare it for curing.
After resting, the legs are washed with warm water to remove any surface residues, keeping the acquired properties intact.
Seasoning: the heart of the process
Controlled environment and feature development
Curing is the central stage in the production of San Dan Hams, during which the product develops its aroma, consistency, and organoleptic profile.
The hams are placed in ventilated rooms, where the environmental conditions are carefully regulated:
- temperature of around 16°C in the winter months
- temperature between 20 and 22°C in the summer months
- humidity between 70% and 80%
The average maturation period is around 10 months, but it can last up to 16/18 months, reaching a total of 20 months for some types.
During this period, the product undergoes natural transformations that define its final characteristics.
Plastering and inspections: protection and quality control
Traditional techniques and artisanal evaluations
During the processing of San Dan hams, the filling process is an important step to protect the exposed meat. The surface not covered by the rind is treated with a mixture of lard and rice flour, which maintains the right balance between protection and breathability.
At the same time, constant checks are carried out on each ham. Two traditional techniques guide this phase:
- beating, to check the consistency of the meat
- the puncturing, carried out with a thin horse bone, to evaluate the aroma and state of seasoning
These operations require experience and sensitivity, and are entrusted to the master craftsman.
Branding: the final recognition
Certification and distribution
Once the San Dan hams are processed, each product undergoes a final inspection. Only hams that meet all the requirements are certified and branded.
The branding is the distinctive sign that certifies the product's quality and compliance with the production process. After this stage, the hams can be packaged and distributed.
This step concludes a long and complex process, which integrates artisanal skills, controlled production times, and constant attention to quality.
Questions and answers about our work
How long does the production process for San Dan hams take?
The complete processing can last up to 20 months, considering all the phases from salting to final seasoning.
Why is salting done by hand?
Manual salting allows for precise control of the amount of salt and uniform distribution, which is essential for product quality.
What is the role of seasoning?
Curing allows the ham to develop its aroma, texture, and organoleptic characteristics through a natural process.
What is spot welding during machining?
Puncturing is a test carried out with a horse bone to verify the aroma and state of maturation of the ham.
What does the final marking indicate?
The marking certifies that the ham has passed all quality controls and is ready for distribution.
