San Daniele – Prosciutto at its best.
Visit + tasting | Approximately 2 hours | Minimum 4 people
San Daniele, the city of Prosciutto, is also a city rich in history and art with a historic, elegant and well-preserved centre. It is here where one of the most valuable and highest quality prosciutto is produced, according to ancient traditions dating back to 1412. The rule for the production of this delicacy is very strict as only pigs born and reared in northern or central Italy can be used along with marine salt and, naturally, any use of preservatives and additives is strictly forbidden. The fresh legs must quickly reach San Daniele del Friuli in order to be processed by recreating the natural rhythm of the seasons. The maturation, which cannot last less than 13 months, takes place in a unique microclimate where the breezes coming from the Adriatic, bearers of resinous scents, mix with the salty ones, in an environment where humidity and temperature are particular. A peculiarity about this product is the typical “zampino”, which maintains the biological integrity of the thigh and facilitates the drainage of moisture.
Starting point/arrival
- Schedule Time : from Monday to Friday 9-12.30 14.00-18.00, Saturday 10.00-13.00
Activicty and tasting
- Visit to the room where seasoning and aging take place + short film about the production process
- Tasting of Prosciutto San Daniele (about gr. 100) with grissini (breadsticks), cheese, wine and water
End of the visit
Additional information
| Destination | Friuli |
|---|---|
| Duration | About 2 h. |
| Difficulty | Easy |
| Groups | Individual | Groups min. 4 pax |
San Daniele – Prosciutto at its best.
Visit + tasting | Approximately 2 hours | Minimum 4 people
The prosciutto we will taste comes from pigs fed according to a specific diet – provided by the Regulation of Production of Prosciutto San Daniele – based on cereals and whey. The producer also uses mainly locally sourced thighs from local farms, which are controlled directly and therefore grant an additional guarantee for the product quality. This renowned prosciutto factory is located on the side of the hill of San Daniele where the sparkling breeze of the Carnic Alps enters directly into the seasoning rooms and is blended with the marine winds coming from the Adriatic. This combination makes the process of seasoning quite unique among its kind. The technique and the manner in which the aging process takes place determine the taste, softness and aroma of the ham. The result is certainly most remarkable: due to its softness (not affected by the progress of time) and taste (more intense with prolonged seasonings).
What’s in the tour:
•Visit to the seasoning and aging room + Prosciutto San Daniele tasting (about gr. 100) with grissini (breadsticks), cheese, wine and water
| STARTING POINT/ARRIVAL | San Daniele del Friuli | ||||
| SCHEDULE OF ACTIVITIES | From Monday to friday 9-12.30 14.00-18.00, Saturday 10.00-13.00 | ||||
| INCLUDED |
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| NON INCLUDED |
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