Prosciutto San Daniele and Prosciutto di Parma: Head to Head

italian prosciutto ham

After the heads up between Parmigiano Reggiano and Grana Padana, another national derby regards charcuterie: Parma ham vs San Daniele ham.

Prosciutto is world renowned Italian excellence. Choosing the best one is a tough challenge, yet it is quite easy to talk about the factors of prestige of each one, such as the production method and the raw material used in the production.

The following table is a summary of the main features of the Prosciutto di Parma and Prosciutto San Daniele DOP.

prosciutto san daniele and prosciutto di parma

 

 Prosciutto San Daniele DOPProsciutto di Parma DOP
AREA OF PRODUCTION

San Daniele, in Friuli Venezia Giulia

The territories of the province of Parma

CURING

After processing, there is the pressing phase lasting from 24 to 48 hours. Then the ham is left to rest for four months, after which there is a refinement of at least 13 months.After being processed, the legs of ham are left to rest from 60 to 90 days. They are hung on some special supports for a period of 6-7 months, and cured for at least 12 more months.
PARTICULAR SIGNSThe trotter is left in the ham, giving it a s singular form "a guitar", also due to the exclusive pressing. The Consortium brand are the stylized letters "SD"No trotter, the hams are "rounded" and the brand is a five-pointed crown
ORGANOLEPTIC PROPERTIESIt is reddish with some thin streak of white fat. The aroma is intense and characteristic, but varies according to the maturation period. The taste is sweetly fruity, enveloping but delicate.The aroma is fragrant, the color is pinkish in the lean part and white in the fat. Sweet and delicate on the palate, fruity but gentle
PAIRINGSWith some bread it is ideal for a snack. Excellent with melon and fruit pulp, figs, pears, grapes or pineapplePerfect with melon, with fresh cheeses like mozzarella and burrata, and with breadsticks. It is the essential ingredient of the tortellini filling
To sum up...

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.

italian prosciutto