Italy: Udine – Tasting Prosciutto di San Daniele

Everybody knows prosciutto Di Parma, but Friuli region is famous for its own prosciutto – Prosciutto di San Daniele – produced solely in the hilly area of San Daniele del Friuli near Udine. It holds a DOP (Protected Designation of Origin) status, ensuring strict production standards. There are only 31 producer authorized to produce it, making only 2.65 million hams annually – unique due to production method and curing microclimate of Alpine foothills. What makes it different from the more famous prosciutto? Daniele is made from whole pig legs with the trotter (di Parma cuts the trotter off), using pigs fed acorns (di Parma is fed with whey), dry-salted and pressed for a flatter shape (di Parma is wet salted and never pressed), and aged 13–20 months. The result is a rather different taste – sweater, fattier, creamier and nuttier.