SanDan Hams
Authentic passion
The history of the San Dan Prosciutti company
The history of San Dan Prosciutti stems from a genuine passion for cured meats and Italian gastronomic culture. It's a journey spanning generations, regions, and traditions, begun in the 1940s thanks to the determination of Giuseppe Aimaretti.
From the very beginning, the Aimaretti family has carved out a path in the cured meats industry, starting with a small artisanal workshop and transforming it over time into a structured, quality-focused business. Each stage of its growth has been guided by a specific goal: to enhance the excellence of prosciutto crudo through a meticulous supply chain and processing methods that respect traditional techniques.
Over the decades, the company's history has been enriched by new collaborations, ambitious projects, and significant production developments. Today, San Dan Prosciutti represents the intersection of artisanal experience, innovation, and an international vision.
At the origins of history
Giuseppe Aimaretti's dream
The history of Prosciutti San Dan is, first and foremost, a family story. From the beginning, the delicatessen hasn't simply been a production activity, but a daily commitment that has involved generations united by the same goal: preserving the authenticity of Italian tradition.
1940
the first artisan workshop in Piedmont
The roots of the San Dan Prosciutti company's history lie in Piedmont, in Villafranca, where in the early 1940s Giuseppe Aimaretti decided to transform his experience as a butcher into an entrepreneurial project.
Thus, a small pig slaughterhouse was established, flanked by an artisanal workshop dedicated to the production of cured meats. In a context characterized by manual processes and techniques passed down through the generations, Giuseppe developed a strong connection with the world of Italian cured meats.
From the very beginning, the daily work was guided by values that would remain central in the years to come: care for the raw materials, respect for traditional techniques, and attention to the quality of the final product. This first step represents the starting point of a journey destined to evolve over time.
1970
Friendship with Bruno Brendolan
In the 1970s, Giuseppe Aimaretti's passion for prosciutto became increasingly central to his business. It was during this period that an encounter occurred that would profoundly impact the company's history.
Giuseppe developed a sincere friendship with Bruno Brendolan, a Vicenza-based expert in the production of prosciutto crudo. This professional and personal relationship allowed Aimaretti to deepen his technical knowledge and gain an even more direct understanding of the crafting of one of the most iconic delicacies of Italian gastronomy.
Thanks to this exchange of experiences, the production of raw ham becomes a new point of reference in the development of the family business.
1991
Foundation of Aimaretti & Brendolan
A key moment in the history of the San Dan Prosciutti company came in 1991, when Giuseppe Aimaretti and Bruno Brendolan decided to officially combine their skills and create the company A&B – Aimaretti & Brendolan.
The project was born with a specific goal: to ensure the highest quality at every stage of prosciutto production through a fully controlled supply chain. The company thus developed a production model that begins with the breeding farm and continues through to the final curing process.
This structure allows for monitoring every stage of the production process, ensuring high standards and meticulous quality management. The creation of the supply chain represents a strategic turning point that strengthens the company's solidity and consolidates its presence in the industry.
2011
SanDan Prosciutti is born
In 2011, the Aimaretti family took another important step in their entrepreneurial evolution. SanDan Prosciutti was born, a brand dedicated to the production of Prosciutto di San Daniele DOP.
This project represents a natural evolution in the company's history, which over the years has always placed product quality and authenticity at the forefront. The SanDan brand was created with the aim of promoting one of the most recognized excellences of the Italian gastronomic tradition.
Production focuses on a processing method that combines artisanal tradition, rigorous controls, and attention to aging, essential elements for ensuring balanced and recognizable organoleptic characteristics.
2019
The Ham Citadel
In 2019, one of the most ambitious projects in the history of the San Dan Prosciutti company took shape: the creation of the Cittadella del Prosciutto in San Daniele del Friuli.
This space was designed to offer a comprehensive experience dedicated to understanding prosciutto crudo and its processing techniques. The Citadel is a place where you can delve deeper into the various production phases, understand the value of curing, and discover the secrets that make this product unique.
The project reflects the Aimaretti family's desire to share their wealth of knowledge and promote the culture of prosciutto through a journey of discovery and learning.
A tradition that continues to evolve
Today, the history of San Dan Prosciutti is the culmination of over eighty years of experience in the cured meats sector. A journey built on commitment, collaboration, and a constant focus on quality.
The company continues to grow its business while maintaining strong ties to the Aimaretti family's core values. The combination of artisanal tradition, supply chain control, and production innovation is the foundation of a project that looks to the future without forgetting its roots.
