The Sandan quality comes from a very precise choice: to build up a whole and owned production chain, in order to take a full control on every phase of production, with a particular attention to animals welfare. A true quality attitude that allows acknowledgments of each pig origins, to manage its diet, to ensure a safe, quick and painless slaughter, an artisanal processing and a seasoning as per tradition. The right recipe to bring on our tables a safe product and a unique flavour.
The meat which makes San Daniele, Nuova Boschi (Parma) and Sapori d’Ampezzo hams comes exclusively from selected breeds of pigs born and raised in the six Aimaretti’s farms, which are at maximum 30 km far from the slaughterhouse. Every structure has always aimed to respect and improve the welfare of the animals through a balanced diet of whey, barley, soy and bran, and ample, clean and aerated spaces.
The slaughterhouse of Villafranca Piemonte is one of the largest slaughterhouses in Italy and it’s an example in terms of energy efficiency thanks to heat recovery plant, waste water recovery system and sewage sludge treatment. Every week, 6,000-7,000 animals are slaughtered, under continuous veterinary service control, which operates to respect the animals and strict hygienic-sanitary standards. The Aimaretti family selects the best and most suitable animals to produce Prosciutto di San Daniele PDO, Prosciutto di Parma PDO and D’Ampezzo specialities, by using optimal fat and lean mass characteristics, which are then sent to the various plants for processing and final seasoning.
Each product is processed and seasoned in Italy, in the territory that has the most suitable microclimate to give the ham unmistakable organoleptic features. The plants are located between San Daniele del Friuli, Felino and Ampezzo, each of them is committed to production, processing and seasoning of a specific type of product: San Daniele PDO, Prosciutto di Parma PDO and D’Ampezzo specialities.