The solid roots on which the Prosciutto di San Daniele DOP is based include tradition, the protection of the territory, the mastery of an art handed down over time.
Respectful of the past, but open to the future in a perfect synthesis that defines the quality and excellence character of the Proscuitto di San Daniele.
The Protected Designation of Origin was conferred by the European Union on Prosciutto di San Daniele in 1996.
But what distinguishes a POD product?
A long tradition and highly specialist production that is concentrated in a defined geographical area, respect for the Production Regulations and rigorous control of the supply chain make San Daniele a standard bearer of gastronomic excellence in the world.
Connection with the territory
Prosciutto di San Daniele DOP is the expression of a history handed down through generations, strongly connected to its territory of origin.
The connection with its territory is what makes Prosciutto di San Daniele unique: the air of San Daniele del Friuli is the “secret” element that makes this product irreplaceable.
Together with selected pork legs and sea salt, the “special” microclimate of the place facilitates the maturation of the product.
It is no coincidence that San Daniele DOP is the result of a rigorous process that begins with pigs born, raised and slaughtered exclusively in ten Italian regions (Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo and Lazio) reported in the Production Specifications.
This designation of origin protects the quality and authenticity of Prosciutto di San Daniele, ensuring that it is produced following rigorous traditional rules and technical specifications.
The PDO ensures consumers the purchase of an authentic and high-quality product, whilst maintaining the tradition and identity of the production of Prosciutto di San Daniele.
The Production Regulations to protect a symbol of Made in Italy.
The PDO Production Regulations are a fundamental tool to guarantee the protection of the brand and the consumer.
After a period of study and discussion, the Regulations were revised in relation to the scientific aspects of the production process, also touching on the issues of animal welfare, labelling and regulation of the use of the consortium logo.
The mission of the Consorzio del Prosciutto di San Daniele is to promote its application and propose any changes or updates to the document.
All players in the supply chain must rigorously comply with the dictates of the Regulations: only in this way is it possible to guarantee the production of a healthy and genuine food, an expression of the highest standards of a controlled and traced supply chain.
A supply chain controlled as a “trademark” of the quality of San Daniele DOP
Dedication and commitment: the main players in the production chain scrupulously respect the dictates of the Production Regulations with the aim of offering the consumer a high-level product.
It is precisely the passion for working excellence and the constant commitment to improving one’s standards that involves all members of the San Daniele supply chain, contributing to the creation of a food appreciated in Italy and worldwide.
Producers, breeders and slaughterers are required to follow the principles of rigour and transparency strongly promoted by the Consorzio del Prosciutto di San Daniele.
For this reason, each entity involved in the supply chain and each phase of the production process must compulsorily adhere to the rules prescribed by the PDO production regulations on the breeding, slaughter and processing of pork legs.
Which controls and who carries them out?
These standards are subject to supervision, not only by national authorities, but also by a control body known as IFCQ Certificazioni. The task of this body is to verify and certify the products, ensuring that they comply with the registered names.
The rigid controls to which the supply chain is subjected begin on the farms.
The breeder’s task is to take care of the birth and growth of the pigs, in compliance with the regulations of the Disciplinary which regulates the correct diet, the use of drugs and biosecurity.
The history of each animal is documented and certified through tattoos applied on the thighs which guarantee its origin.
From breeding, we move on to slaughterhouses. It is here that operators must verify that the animals coming from the PDO circuit farms reflect the required characteristics in terms of weight, age and characteristics.
Following the rigorous standards of the Disciplinary, the operators active in the slaughterhouses undertake the evaluation, classification and selection, subsequently proceeding with sending the fresh legs to the ham factories.
As expressed in the Regulations, meat processing can only take place in the 31 ham factories belonging to the Consorzio del Prosciutto di San Daniele, all located in the Municipality of San Daniele del Friuli.
Before arriving on our table, the product is subjected to further checks.
Only those that pass the compliance checks can be sent to the manufacturing and maturing process.
We therefore arrive at the distribution and sale of San Daniele DOP.
Even in this last step of the supply chain nothing is left to chance: thanks to the QR code present on the trays of Prosciutto di San Daniele, we can learn all the information relating to the product, from its origins to the place of slicing.
