Prosciutto di San Daniele is obtained by maturing fresh thighs of Italian pigs.
The pigs come solely from farms situated in ten regions of central Northern Italy (Friuli Venezia Giulia, Veneto, Emilia Romagna, Lombardy, Piedmont, Tuscany, Marche, Umbria, Abruzzo, Lazio), certified and authorized by the Inspection Institute. Maturing is a production technique which, thanks to sea salt and optimal environmental conditions based on temperature/humidity/ventilation, dries the fresh meat, transforms it into prosciutto, and allows it to be perfectly conserved without the use of preservatives. The typical production technique of San Daniele del Friuli, inherited from a time-honoured tradition, has been maintained and handed down by ham-makers through the generations. An essential factor is the microclimate of the place where the prosciutto is made; this determines the way in which the meat dries, particularly the gradualness of the process, which, together with the skill and care dedicated by the people involved, results in the excellence of the prosciutto.
Prosciutto di San Daniele is a completely natural food, free from additives and preservatives, made with pork coming exclusively from Italian pigs and sea salt. It is an excellent source of high quality complete proteins, vitamins and minerals, particularly phosphorus, zinc and potassium. Due to its high nutritional value and easy digestibility, it is suitable for any diet and ideal for athletes, infants and the elderly.
The constituents of the prosciutto have four important characteristics:
they are in balance with each other, that is, the various amino acids have the same ratios as those used by the muscular metabolism of the body;
they are organic, thanks to the presence of minerals of organic origin, which enable a high percentage of assimilation (up to 20-30 %);
they are bio-available, i.e. their absorption and use are rapid and do not involve significant activity;
their action is contemporaneous and thus the body has as much as it needs available at the right time. This is made possible by the long maturation period, which facilitates a slow enzymatic process and causes pre-digestion of the nutritional elements; (more than 26 %) of the proteins are pre-digested at the level of peptides and amino acids, preserving the most fragile constituents).
font: Consorzio del Prosciutto di San Daniele