Prosciutto San Daniele: "according to rumours its the best in the world" Top 5 Page for this destination Venice Shopping Tip by croisbeauty

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  prosciutto San Daniele
by croisbeauty
 
 

Prosciutto crudo is a dry-cured ham, it is made from either a pig's or wild boar's leg or thigh. The process of making prosciutto can take from nine months to two years, depending on size of the ham. The ham is first cleaned, salted and left for about two months. During this time the ham is pressed, gradually and carefully, to avoid breaking the bone, and to drain all blood left in the meat. It has to be washed several times to remove the salt and is hung in a dark, well ventilated environment. The surrounding air is very important to the final quality of prosciutto, the best result is obtained in a cold climate. The ham is then left until dry.

What to buy: The production of prosciutto is commonly associated with Friuli and Emilia, in Italy then also Croatia (Istria, Dalmatia), Slovenia (Kras, Vipava Valley) and Montenegro (Njegusi).
The best known Italian prosciutto comes from Parma, but the one from San Daniele at Friuli is the best in quality.
San Daniele is small town in Friuli, located about 20km northwest of Udine. Every summer, at the end of June, there is the "Aria di Festa", an event about ham.

Theme: Food and Drink

Review Helpfulness: 3.5 out of 5 stars

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  • Written Oct 21, 2011
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croisbeauty

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