Prosciutto di San Daniele by Principe
The microclimate of Italy’s San Daniele del Friuli is a key and irreplaceable element of prosciutto’s amazing taste.
The cold air coming from the foothills of the Alps clashes against the hot streams of the Adriatic Sea, thus creating climate conditions that are extremely favorable for ageing processes. Only the legs that pass the rigid quality control of Principe (more than 15% are discarded at their arrival in the Company’s factory) are branded and destined to the production of San Daniele Prosciutto. The salting of San Daniele Products follows a procedure called “full salting”: the leg is entirely covered with sea salt and is left for about a week in low-temperature cells. At the end of this stage, hams are “brushed” to eliminate external salt, they are trimmed with a knife and hung for a period of 100-105 days.
At this moment the slow and progressive aging process begins, lasting at least six months. Only the hams that pass the rigid controls will display the indelible brand of San Daniele D.O.P.