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​Dry cured meats of Italy​

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The History of Prosciutto di San Daniele

A PIG THIGH CAN ONLY BECOME PROSCIUTTO DI SAN DANIELE IF IT FULFILLS 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.  

Prosciutto San Daniele
We need to visit Northern Italy, and specifically San Daniele, a town in the province of Udine that's tucked up against the Slovenian border. prosciutto San Daneile is Dolce, and it can be extremely refined. Unlike the prosciutti of Emilia (Parma and Modena), which are rounded and rather stubby, Prosciutti from San Daniele are pressed to give them a characteristic, elongate "Stradivarian" shape (by women, according to the Consorzio -- men lack the necessary touch).

Udine is in Friuli Venezia Giulia, and though the city is culturally Italian, the province borders the Slavic lands to the east, and the area was long an Austrian province. As a result there is a fair amount of cultural crosstalk, and you'll encounter practices and techniques that are rare in other parts of Italy. For example, many Norcini (master cold cut makers) lightly smoke their prosciutti. Not enough to cook them, but enough to add a haunting and very pleasant complexity to the prosciutto.

Italy is renowned for its variety of delicious dry-cured meats, each with its own unique flavor and preparation method. Here are some of the most popular ones:

1. Prosciutto: This is one of the most famous Italian dry-cured hams. There are different types, including Prosciutto di Parma and Prosciutto di San Daniele[1].
2. Pancetta: Made from pork belly, this meat is cured with salt and spices but not usually smoked[1].
3. Bresaola: This is air-dried, salted beef that originates from the Valtellina region[1].
4. Guanciale: Made from pork jowl or cheeks, this meat is known for its rich flavor and is a key ingredient in dishes like pasta carbonara[1].
5. Speck: A type of smoked ham from the South Tyrol region, it combines the flavors of Mediterranean prosciutto and heavily smoked Alpine meats[1].
6. Culatello: Known as the crème de la crème of Italian hams, it is made from the hind leg of the pig and is aged for a long period[1].
7. Coppa: Also known as Capocollo, this is made from the neck or shoulder of the pig and is seasoned with spices before being dry-cured[2].
8. Salami: There are many regional varieties of salami, including Salame di Felino and Finocchiona, which is flavored with fennel seeds[2].

Each of these meats has its own distinct taste and texture, making them a delightful addition to any charcuterie board.

References
[1] Italian Cured Meats: 37 Cured Meat Types in Italy - TasteAtlas
[2] 12 Most Popular Types of Italian Cured Meats - This Way To Italy
[3] 15 Types of Italian Cured Meats - Best Italian Cold Cuts List - Italy Best

​Italian mortadella has a rich history dating back to ancient Rome. Here's a brief overview:

1. Ancient Origins: The name "mortadella" is believed to derive from the Latin word "mortarium," which refers to a mortar and pestle used to grind the meat and spices. The Romans were known to produce a similar type of sausage.
2. Medieval Period: During the Middle Ages, mortadella production continued, particularly in the Bologna region. It became a staple in the diets of the local population.
3. Renaissance and Beyond: By the Renaissance, mortadella had become a delicacy enjoyed by the nobility. Recipes and production methods were refined, and it gained popularity across Italy.
4. Modern Era: In the 17th century, the production of mortadella was regulated by the Guild of Sausage Makers in Bologna to ensure quality. Today, mortadella is protected by the European Union's Protected Geographical Indication (PGI) status, ensuring that authentic mortadella comes from specific regions in Italy.

​Mortadella's unique flavor and texture have made it a beloved ingredient in Italian cuisine for centuries.   

• see photos of Mortadella  ​​
  
• www.shutterstock.com/search/mortadella-italian

Italy is renowned for its diverse and flavorful sausages and dry-cured products, each region boasting its own unique specialties. Here are some of the most notable ones:

​Northern Italy

• Salame Brianza: Produced in Lombardy, Emilia-Romagna, and Piedmont, known for its mild flavor and bright ruby-red interior[1].
• Cotechino: A fresh sausage from Emilia-Romagna, typically cooked and served with lentils.
• Salame di Varzi: A dry-cured sausage from Lombardy, characterized by its rich flavor and fine texture.

Central Italy

• Finocchiona: A Tuscan salami flavored with fennel seeds, offering a distinctive taste[1].
• Salsiccia di Monte San Biagio: A spicy sausage from Lazio, seasoned with chili peppers and fennel.
• Salame Toscano: A traditional Tuscan salami made with coarsely ground pork and seasoned with garlic and pepper.

Southern Italy

• 'Nduja: A spicy, spreadable pork sausage from Calabria, known for its fiery flavor and creamy texture[2].
• Soppressata di Calabria: A cured sausage made from coarsely ground pork cuts, seasoned with salt, black pepper, and peperoncino[2].
• Ventricina: Produced in Abruzzo and Molise, with variations including hard, cured sausage and soft, spreadable types[2].

Sicily and Sardinia

• Salsiccia di Bra: A fresh sausage from Piedmont, often made with a mix of pork and veal.
• Salame Sant'Angelo: A Sicilian salami known for its delicate flavor and fine texture.

These are just a few examples of the rich variety of sausages and dry-cured products found across Italy. Each region has its own unique methods and ingredients, making Italian sausages a delightful exploration of flavors and tradition.

References
[1] Italian Sausage Names – A Guide To Types Of Italian Sausages
[2] 25 Best Sausages in Italy - TasteAtlas
[3] Italian Sausages and Salamis: 43 Sausage/Salami Types in Italy - TasteAtlas
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Pairing Italian sausages and salamis with complementary foods and beverages can enhance their flavors and create a delightful culinary experience. Here are some pairing suggestions for the regional sausages and salamis mentioned:

Northern Italy

• Salame di Varzi: Pair with a robust red wine like Barbera or Nebbiolo. Serve with crusty bread and aged cheeses such as Parmigiano-Reggiano.
• Salame Milano: Enjoy with a light red wine like Chianti or a crisp white wine like Pinot Grigio. Complement with olives and mild cheeses like mozzarella.
• Salame di Fabriano: Pair with a medium-bodied red wine like Montepulciano d'Abruzzo. Serve with rustic bread and Pecorino cheese.

Central Italy

• Finocchiona: Pair with a Tuscan red wine like Chianti Classico. Serve with fresh bread, Pecorino Toscano cheese, and marinated vegetables.
• Salame Toscano: Enjoy with a full-bodied red wine like Brunello di Montalcino. Complement with crusty bread, aged Pecorino cheese, and roasted peppers.
• Salame di Siena: Pair with a robust red wine like Vino Nobile di Montepulciano. Serve with hearty bread and sharp cheeses like Pecorino Romano.

Southern Italy

• 'Nduja: Pair with a bold red wine like Aglianico. Serve with toasted bread, creamy cheeses like burrata, and grilled vegetables.
• Soppressata di Calabria: Enjoy with a spicy red wine like Primitivo. Complement with rustic bread, aged cheeses like Caciocavallo, and sun-dried tomatoes.
• Salame Napoli: Pair with a medium-bodied red wine like Taurasi. Serve with fresh bread, mild cheeses like Provolone, and roasted eggplant.

Sicily and Sardinia

• Salame Sant'Angelo: Pair with a Sicilian red wine like Nero d'Avola. Serve with crusty bread, aged cheeses like Pecorino Siciliano, and olives.
• Salame di Sorrento: Enjoy with a light red wine like Cannonau. Complement with fresh bread, mild cheeses like Fiore Sardo, and marinated artichokes.

These pairings can elevate the flavors of the sausages and salamis, creating a harmonious and enjoyable dining experience.

​Do you have any specific preferences or are you planning a tasting event?

History

The environment
 
How Prosciutto di San Daniele is made
 
A PDO product
 
Nutritional properties
 
Pigs welfare
 
FAQ Frequently asked questions
 
Glossary
 
Publications
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