The area of production of Prosciutto di Parma is humid and quite foggy. That is why this type of Italian cured meat needs more time to mature. The meat used in the production of the two hams is almost similar. Tthe differences lie in the production technique and of course in the climate.
- Prosciutto San Daniele is produced with the trotters left on, these are removed in the production of Parma ham.That may be another reason whythe first is a bit less fat than the second one, as the trotter left intact supports the drainage of fat and liquids. Although Prosciutto San Daniele seasons faster than his brother from Parma, it usually ages for some more months than the Parma ham (minimum 12 months).
- As the San Daniele hams are salted for less time than the Parma hams they develop their typical sweet and delicate flavor, much sweeter than Prosciutto di Parma.