We are searching data for your request:
Upon completion, a link will appear to access the found materials.
PDO San Daniele ham
DOP recognition: Reg. CE n.1107 / 96.
Region: Friuli-Venezia Giulia.
The pigs suitable for the preparation of San Daniele ham must come from one of the eleven authorized regions of Northern and Central Italy (from Piedmont to Molise) and be slaughtered there. The breeds chosen must be Large White or Landrance, which can be combined with the Duroc breed. The average weight of each animal must not be less than 160 kg and the age must not be less than nine months.
Once the animal is slaughtered, the legs must be refrigerated and processed within 5 days of selection. The weight of the thigh must not be less than 11 kg and, a fundamental feature, this must include the paw which, in addition to being an element of respect for tradition, allows and facilitates drainage. Thus begins the actual production process: first the trimming of the thighs, to give beautiful shape and remove excess fat, then salting with exclusive use of coarse salt. Then follows the pressing, exercised in a uniform way, which modifies the mass of the meats, reducing their thickness, ensuring that lean and fatty meat are distributed evenly.
Then there is a period of rest in a cool place because the meat tends to flavor, then washing, to remove excess salt. Drying must take place by means of natural agents, in a ventilated environment, to facilitate the placing of the suet (crushed pork fat), which, in some cases, can also be performed twice. This operation precedes the seasoning, to be carried out in a suitable environment: large rooms, equipped with narrow and long windows, located on the side exposed to the north-south direction to favor the right ventilation and a suitable exchange of air. The hams are hung vertically on nails inserted into the racks and tied to the height of the paw. Depending on the size, the curing times vary, but the minimum is 13 months.
At this point the hams undergo a further examination, which is carried out with traditional but still valid control systems, such as the use of the bone needle to evaluate the perfume, the beating to judge the consistency and the visual examination to evaluate the whole. We finally arrive at the branding with a fire mark representing a stylized image of a ham, with the initials S.D .. in the center surrounded by the circular wording Prosciutto di San Daniele. From now on, marketing can begin.
The organoleptic properties that each branded ham must have are: uniform pinkish-red color of the lean part, pure white fat profile and streaks, intense aroma, sweet and delicate taste with more pronounced aftertaste, softness when cut.
PDO San Daniele ham
Consortium of San Daniele ham
Via Umberto I
33038 - San Daniele del Friuli (Udine)
Production specification - Prosciutto di San Daniele DOP
«San Daniele ham»
Member State or third country
Description of the agricultural or food product
3.1 Product type
Class 1.2: meat products (cooked, salted, smoked etc.)
3.2 Description of the product to which the name in point 1 applies
Prosciutto di San Daniele is characterized by its external guitar shape including the distal part (leg). The weight of whole San Daniele ham with bone is normally between 8 and 10 kg and in any case never less than 7.5 kg. The meat is compact, tender and elastic with the fat part perfectly white, in the right proportion with the lean portion of pink and red color with some streaks of fat. The taste is delicately sweet with a more marked aftertaste. The aroma is fragrant and characteristic depending on the seasoning period.
San Daniele ham is characterized by the following chemical parameters.
-Humidity must not be less than 57%, nor more than 63%
-The quotient of the ratio between the percentage composition of sodium chloride and the percentage humidity must not be less than 7.8 or more than 11.2
-The quotient of the ratio between the percentage moisture and the percentage composition of total proteins must not be less than 1.9 or greater than 2.5
-The proteolysis index (percentage composition of nitrogen fractions soluble in trichloroacetate acid - TCA - referring to the total nitrogen content) must not exceed 31
The chemical parameters above refer to the centesimal composition of a fraction of the biceps femoral muscle and are detected before the marking is affixed.
Prosciutto di San Daniele can also be released for boned, portioned or divided into slices of variable shape and weight, or sliced. The label is present in all product types.
3.3.Raw materials (only for processed products)
For the production of San Daniele ham:
Animals, pure or derived, of the traditional Large White and Landrace basic breeds are admitted, as improved by the Italian Herd Book.
Animals derived from the Duroc breed, as improved by the Italian Herd Book, are also allowed.
- Animals of other breeds, mongrels and hybrids are also allowed, provided they come from selection or crossbreeding schemes implemented with purposes not incompatible with those of the Italian Herd Book for the production of heavy pig.
-In compliance with tradition, the carriers of antithetical characteristics, with particular reference to sensitivity to stress (PSS), are however excluded.
- Pure animals of the Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland breeds are however excluded.
-The use of boars and sows is excluded.
- The genetic types used must ensure the achievement of high weights with good efficiencies and, in any case, an average weight per batch (live weight) of 160 kg plus or minus 10%.
The legs of pigs used for the preparation of San Daniele ham, coming from heavy pig carcasses belonging to the classes 'U', 'R', 'O' of the Union table for the classification of pig carcasses, must be weight not less than 11 kg.
The thickness of the fat of the external part of the trimmed fresh thigh, measured vertically in correspondence of the femur, with the thigh and its external face placed on the horizontal plane, must not be less than 15 millimeters including rind, depending on the size.
Thighs from pigs with full-blown PSE, DFD myopathies and after-effects evident from previous inflammatory and traumatic processes are excluded.
Processing of pork legs that are obtained from pigs slaughtered for less than 24 hours or more than 120 hours or that are frozen is not allowed.
3.4 Animal feed (only for products of animal origin)
Detailed rules on the use and composition of the food ration must be respected. The food should preferably be presented in liquid form (broth or mash) and traditionally with whey.
3.5. Specific steps in production that must take place in the defined geographical area
All stages of processing of San Daniele ham starting from the trimming of fresh legs until the end of the seasoning period must take place within the Municipality of San Daniele del Friuli, in the province of Udine.
3.6 Specific rules concerning slicing, grating, packaging etc.
The packaging of the sliced product is carried out exclusively in the geographical area where the San Daniele ham is processed.
3.7 Specific rules on labeling
For Prosciutto di San Daniele there are specific rules relating to the identification of the product, both in the context of the production circuit (raw material) and at the time of its final preparation, and at the time of presentation in the commercial phase.
In the context of the circuit of production of Prosciutto di San Daniele, the following sequence of product identification elements is provided:
- stamp (s) affixed by the breeder,
- identification stamp of the slaughterhouse placed on the fresh legs by the slaughterer,
- seal placed by the producer on fresh thighs,
- conformity mark - fire mark - affixed to the ham rind under the responsibility and in the presence of the control body.
The labeling of whole San Daniele ham with bone bears the following mandatory information:
- "San Daniele ham", followed by "protected designation of origin",
-the headquarters of the production plant.
The labeling of whole boneless San Daniele ham, or presented in slices and sliced, is mandatory with the following mandatory information:
- "San Daniele ham", followed by "protected designation of origin",
-the headquarters of the packaging plant,
- the production date (start of processing), in all cases where the seal is no longer visible.
The packs of sliced packaged Prosciutto di San Daniele must include the graphic reproduction of the label and the indication of the packer's identifying numerical code.
The above label reproduces the one affixed on the rind of the cured ham and is as follows:
Concise definition of the geographical area
The processing of Prosciutto di San Daniele must take place within the municipality of San Daniele del Friuli, in the province of Udine.
The geographical area where pigs are reared and slaughtered for the production of San Daniele ham coincides with the territory of the following regions: Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Umbria, Tuscany, Marche, Abruzzo and Lazio .
Link with the geographical area
5.1.Specificity of the geographical area
The production area of Prosciutto di San Daniele is geographically located in central Friuli in correspondence of the municipality of San Daniele del Friuli, positioned along the course of the Tagliamento river, beyond which rise the first mountainous reliefs of the Carnic Prealps.
The orography of the area defines a particular conformation of the soil which, extensively and typically gravelly and of morainic origin, has a strong hygroscopic function and, consequently, a permanent moisture drainage function.
This direct effect interacts with the breezes that, along the riverbed of the Tagliamento river, rise warm from the Adriatic Sea, cooling gradually and meeting directly with the colder ones descending from the Alps along the course upstream of the same river, in an ideal direct connection with the Tarvisano iron channel. The result is a constant microclimate which results in the gentle permanent ventilation of the area which, combined with the drainage function by the soil, ensures a scarcely humid environment, ideal for seasoning ham. It is no coincidence that thanks to the presence of this microclimate, the production activities of Prosciutto di San Daniele have concentrated over time only and exclusively in the municipality of the same name and at the same time, specialized workers have developed in the processing of the thighs historically from farms located in areas high vocation cola pigs. Thigh trimming is one of the important operations carried out by specialized operators. This operation involves the elimination of portions of excess fat and muscle from the fresh thigh and gives the fresh thigh a defined shape, such as to obtain the characteristic "guitar" shape even after the pressing operation. Furthermore, the pressing to which the thighs are subjected after trimming and salting, favors the osmotic process which optimizes the maturation of the meat.
5.2 Product specificity
Prosciutto di San Daniele is characterized by the presence of the "piedino", ie the distal part of the thigh which, unlike most hams on the market, is not eliminated. The maintenance of the "leg" during processing gives the whole San Daniele ham an immediate recognition by the consumer. Furthermore, the particular "guitar" shape, the delicate taste and the fragrant aroma of Prosciutto di San Daniele are characteristic and linked to the specific operations of the preparation process, that is, to trimming and pressing the thigh, to the sole use of sea salt, added at the beginning of the processing, and the long natural seasoning of the meats.
5.3 Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristics of the product (for PGI).
Prosciutto di San Daniele originates from the geographical area of San Daniele del Friuli and its characteristics are essentially linked to the geographical area of production including its environmental and human characteristics.
The presence of a particular and specific microclimate determined by the orographic and pedological characteristics of the geographical area of production determine conditions of low humidity and ventilation ideal for the seasoning process of the hams and decisive for the taste and aroma of San Prosciutto Daniele.
The experience of the seasoners is important, using hams with large ends to arrange the hams in a transversal position with respect to the air inlet flows, to obtain a gradual aging of the San Daniele ham as well as its aromatic characterization.