Sensory analysis of Prosciutto crudo of San Daniele

Prosciutto of San Daniele is a product linked to a territory which has been able to maintain a time-honoured tradition handed down by ham-makers through the generations. The real secret is however the local climate consisting of the encounter of the cool Alpine currents and the damp Adriatic ones coming along the along the river-bed of the Tagliamento. The land's moraine nature favours ventilation and is excellent for seasoning.
Prosciutto of San Daniele has gained an important role in the Italian gastronomy. Its typical sweet taste makes it easy to match it with dishes and culinary products of other Italian regions, becoming one of the noblest Italian products worldwide appreciated.
The seminar gives the opportunity to discover the history and flavours of prosciutto of San Daniele. It will be illustrated the origin of the Consortium and its activities aimed to promotion and protection of the ham producers. The seminar foresees a visit to a ham producer with tasting and ham sensory analysis.