Consorzio del Prosciutto di San Daniele
The Consortium of Prosciutto of San Daniele was created in 1961 by some citizens of the town of San Daniele and by the ham producers in order to protect the name and trademark of Prosciutto di San Daniele and to set production rules and regulations to be applied by all producers of the Consortium.
A pig thigh can only become prosciutto di San Daniele if it fulfils three conditions.
First of all, the origin of the raw material. The thighs must come exclusively from pigs bred in ten regions of Northern Central Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche, Umbria).
Secondly, respect for the production method inherited from an ancient tradition. Since any form of freezing of the meat is forbidden, the fresh thighs must rapidly reach the small hill town of Friuli, to set in motion a production process that recreates the natural rhythm of the seasons, using sea salt, without the addition of chemical additives or preservatives.
Finally, the subsequent development must occur at San Daniele del Friuli. We could define this as maturation, but in fact this process is something more, to do with the Genius loci of the prosciutto capital. Nature lends a hand. A vital element is the good air that prevails here, where the winds that descend from the Carnic Alps meet those coming from the Adriatic, carrying resinous scents which mix with brackish aromas in an environment where humidity and temperature are regulated by the morainic land and the waters of the Tagliamento, one of the last European rivers to preserve its original course. One could be forgiven for thinking that the secret is now unveiled, captured in a technical term - the microclimate - but to understand Prosciutto di San Daniele, we must go deeper into the consciousness of the place and the identity of its people, who have always played their part in ensuring that authentic Prosciutto di San Daniele arrives on our tables.
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