Behind the firebrand of the Prosciutto San Daniele PDO protection Consortium (which groups together 31 production plants, mostly artisan companies) there is a typical Made in Italy cured meat production which is increasingly in line both with modern food trends and the growing attention of consumers to health.
“In the last ten years – said Giuseppe Villani, president of the Consortium – we have cut the use of salt by 30%. A choice in line with modern nutritional needs that makes San Daniele PDO one of the sweetest hams on the market. For a healthy and balanced diet it is important to eat a correct amount of lipids daily, and Prosciutto San Daniele provides the right amount of saturated and unsaturated fats that are necessary for energy needs.”
THE ENVIRONMENTAL SUSTAINABILITY OF PROSCIUTTO SAN DANIELE PDO
Moreover, the Friulian production district is characterized by environmental sustainability. “Prosciutto San Daniele is a natural product, artisan made and friend – added Villani – of an extraordinary environment – as demonstrated by the quality of the waters of the Tagliamento river – thanks to the manual collection of excess salt and a wastewater purification system.”
