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Whereas there’s a plethora of wealthy, salty, attractive Italian deli meats to select from, none are fairly as iconic and well-known as prosciutto, whether or not it’s di Parma or di San Daniele. The phrase di in Italian technique of or from, and often signifies possession or origin. Linguistically, in addition to geographically, the distinction between prosciutto di Parma and prosciutto di San Daniele comes right down to origin. Prosciutto di Parma comes from the Parma space of northern Italy, situated in Emilia-Romagna, the place Parmesan cheese can be made. Prosciutto di San Daniele is made within the municipality of San Daniele del Friuli (which can be a city within the space) in northwestern Italy, not removed from the border of Slovenia.  Different than simply location of origin, the variations between the 2 prosciuttos additionally contains manufacturing strategies and influences of terroir, which have an effect on texture, look, and most of all, taste. 

Each forms of prosciutto are protected by the Italian authorities with a label often called DOP, or Denominazione di Origine Protetta, translating to protected designation of origin. A DOP label ensures that an Italian product is being made in a sure area of Italy, in addition to in accordance with conventional strategies. Prosciutto di Parma and Prosciutto di San Daniele may appear virtually an identical at first look, however their slight variations in manufacturing strategies and the variations in setting and placement result in barely comparable but in addition distinct and wonderful cured meats. 

Meant to be served at room temperature and sliced paper-thin, prosciutto di Parma has a clean, silky texture and a lightweight, rosy-pink coloring encased by massive ribbons of white fats. What units prosciutto di Parma aside from different varieties is its mildly candy, barely nutty taste profile, due to Parma’s terroir in addition to the pigs’ weight loss plan that generally contains whey from close by manufacturing of Parmigiano Reggiano. Prosciutto di Parma’s pure saltiness contrasts superbly with the buttery taste and texture, making it a fragile snack by itself, wrapped round juicy melon slices, or draped over a recent cheese like mozzarella and drizzled with tangy aged balsamic vinegar. 

Making prosciutto di Parma begins with a weekly arrival of recent ham legs from specialty Italian pigs, that are then lined in each sea salt on the pores and skin and a dry salt over the muscle. Stored at simply above freezing for every week, the legs get one other layer of salt earlier than being hung in 75% humidity for 60-90 extra days, then washed and hung once more to dry totally. Vital to prosciutto di Parma’s distinctive style, the legs are cured in a room flooded with the breezes of the Tyrrhenian Sea and the Apennine Mountains for one more 90 days. After the outside of the legs hardens, they’re lined in a combination of salt and lard to forestall over-drying. Lastly, after this seven-month course of, the legs are cured a closing time in a cellar-like setting. Prosciutto di Parma makes use of solely salt to protect the ham, as DOP laws prohibit nitrates and different components, and all di Parma ham have to be aged for no less than 14 months and as much as three years. You should buy an entire boned leg of proscuitto di Parma on Amazon, imported from Italy, for round $250.

About 220 miles northeast of Parma, the city of San Daniele del Friuli sits alongside the Tagliamento river and is kissed by heat air from the close by Adriatic Sea which additionally meets colder air from the Alps. Prosciutto di San Daniele meat is a darker shade than di Parma, with tasting notes of dried fruit, malt, and crusty bread. The feel is a little more agency and dense than di Parma ham, and there’s a higher distinction between the meat’s salty and candy notes, with a richer scent. Prosciutto di San Daniele’s extra intense taste is ideal for stronger-flavored pairings like aged, sturdy Italian cheeses and daring wines with character.

In San Daniele del Friuli, the hind legs are inspected and frozen for twenty-four hours earlier than being showered in sea salt. The legs are left lined in sea salt for a similar variety of days as they weigh in kilograms. Not like prosciutto di Parma, the entire legs are then pressed, which reinforces the feel of the meat, in addition to offers the ham leg it is signature guitar-like form, which incorporates the pig’s foot, not like di Parma ham. From there, the legs proceed to remedy for about three months in a managed setting. The legs are washed then dried earlier than persevering with to be aged for 9 extra months, as required by governmental protections. Any uncovered meat on the leg is smeared with a mix of pork fats and flour to guard it, totally different from di Parma’s fats and salt smear, then the leg is examined for taste and high quality. A complete proscuitto di San Daniele can be purchased by way of Amazon, for round $280.