Prosciutto di San Daniele DOP e
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Introduction
Here we continue our introduction of Italy's 155 Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta) products.
This month we are presenting the Prosciutto di San Daniele DOP from Friuli Venezia Giulia, and the Prosciutto di Norcia IGP from Umbria.
Prosciutto di San Daniele DOP (Friuli Venezia Giulia)
DOP Certification: Reg. CE n.1107/96
Characteristics of the Product
The pigs used to make the Prosciutto di San Daniele DOP must grow and be killed in the regions of Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Umbria, Tuscany, Marche, Abruzzo, Molise and Latium. The pig variety is either Large White or Landrance, but may be combined with the Duroc variety. The medium weight of each pig, which must be at least nine months old, must be over 160 kg. (over 352 pounds).
After the pig is killed, the legs are refrigerated and processed within five days. The weight of the thigh must be at least 11 kg. (around 24.25 pounds) and must include the pig foot. In addition to be respectful of the traditional production method, leaving the pig foot in place helps with the blood drainage. The seasoning varies according to the size of each prosciutto, however, it will always be over 13 months.
Before being released on the marketplace, the prosciutto undergo an ulterior examination, which is carried out with traditional, ancient methods and tools which still effective to these days. Such as the bone needle used to evaluate the perfume, for instance, or the "battitura" (hand slapping) to evaluate the consistency, and the visual examination, to judge the finished product. Once passed these last set of tests, each prosciutto is branded by fire with the consorzio (consortium) logo.
When sliced, the color is a consistent pinky-red in its lean part, and the exterior consists of bright white fat, which show in thin stripes as well in the lean part. The perfume is intense, it is sweet and delicate in the mouth, revealing an up tone in the finish.
- Production Zone:
Exclusively in the municipality of San Daniele del Friuli - Producers' Organization:
Consorzio del Prosciutto di San Daniele - Web Site:
www.prosciuttosandaniele.it/
Prosciutto di Norcia IGP (Umbria)
IGP Certification: Reg. CE n.1065/97
Characteristics of the Product
This seasoned, raw prosciutto is dry salted with coarse salt, black pepper, and garlic. After seven days the leg is washed, the blood-vessels squeezed and drained, then is cured again with salt, black pepper, and garlic. After two to three weeks, the prosciutto is washed and seasoned again, then left to age for about three months before proceeding with the "sealing" with a mixture of fat and crushed black pepper. After that, the final stage of ageing lasts 10 months.
The prosciutto is pear-shaped and feels compact when slicing it. The color varies from pink to red and the perfume is slightly spicy. The flavor is sapid, though never too salty.
- Production Zone:
The municipalities of Norcia, Preci, Cascia, Monteleone di Spoleto, and Poggiodromo, at elevations higher than 500 meters (around 1,640 feet).
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