"San Daniele BIO" Organic Prosciutto Crudo DOP

Characteristics

San Daniele DOP Ham is found in delicatessens and is shaped like a “guitar”, characterised by its end part, called little foot, it is obtained from the thighs of pigs. When cut open, it has a pinkish red colour with white streaks of fat together with a strong aroma and sweet delicate taste. In the lean part of the ham it is sometimes possible to find microscopic granules of tyrosine crystals, a natural substance owed to the aging of proteins. It is the most famous ham in the world, but before being a ham it is also a village. San Daniele village is situated in the area of the Friuli pre-Alps in the Udine province. The characteristics of San Daniele DOP ham are exclusively due to the climate of the area where the product is produced, the hill of San Daniele, which benefits not only from the cold northern air but also warmer air coming from the Adriatic. The microclimate of this area gives this famous ham its uniqueness. There are only 30 producers of San Daniele ham and they only use pigs, which weigh not less than 150 kg, and have been bred exclusively in the Padana plain. The hams are produced in the classic way and are then pressed. The production cycle must be at least 13 months, of which not less than eight months are required for its natural seasoning process, with the addition of a little sea salt as the only extra ingredient.

 

Nutritional Values

Nutritionists and experts certify that Raw Ham is a healthy food suitable for daily consumption. Raw Ham has a high nutritional value: it is low in fat, high in vitamins, mineral salts and proteins which are easily assimilated. Its high digestibility means that it is ideal for children, sportsmen and the elderly. It is low in fats, and those that it contains are of the healthy kind. Raw Ham contains a high percentage of unsaturated fats, the healthiest kind. One of these, oleic acid, is the same monounsaturated fat contained in extra virgin olive oil which helps in the prevention of heart disease.

Branded chain amino acids are an important part of the diet of those who practice physically intense sports: valine, leucine and isoleucine all detoxify, help to combat fatigue and repair muscle tissue damaged by prolonged stress. Raw Ham is a complete and tasty food: it is rich in B vitamins and a variety of easily absorbable minerals. E vitamins and selenium protect against the action of free radicals which cause cell deterioration.

 

How to serve

You can use a cutter to slice Raw Ham. First, trim the rind using a sharp knife. You may choose to trim more or less fat. A word of advice: never trim all of the fat as this may compromise taste. Slices should be thin, but not excessively so: ideally they should be paper thin. Parma Ham tastes good with everything. Try it on its own, with fresh crusty bread, or with butter and toasted bread, bread sticks and musk melon, figs or exotic fruits- pineapple for example.

It makes a tasty filling for piadina (flat bread), or served with mozzarella. Raw Ham is a classic ingredient of mediterranean italian cuisine. It is best served with a white dry aromatic wine, such as Pecorino dei Colli Aprutini or fruity red Montepulciano d'Abruzzo.

 

How to Store

If deboned and vacuum packed, Raw Ham can be stored for no longer than 6 months in a refrigerator (between 4 and 6°C). Bone-in Ham can be stored for no longer than 12 months in a cool and dry pantry (between 17 and 20°C). Once opened, the product should be placed in a refrigerator; spread a small amount of olive oil onto the exposed part and then cover with tin foil or film.