Italian prosciutto: hamming it up in San Daniele

A darker colour and sweeter in flavour, the prosciutto crudo of San Daniele is a famous export from the Friuli-Venezia Giulia region. It bears the European Union's PDO stamp - protected designations of origin - for its high quality and unique flavour.

Of glacial origin, at the base of the pre-alpine hills and on the banks of the Tagliamento river, the area of San Daniele has exactly the right conditions for chilling, trimming, salting, pressing, resting, washing, drying, fat-coating and maturing of pig's thigh. In this area of Italy the prosciutto process has been perfected.
Every year, towards the end of June, San Daniele del Friuli celebrates its famous ham with the Aria di Festa event. For three days locals and visitors gorge themselves on the culinary treats of San Daniele's dry-cured raw ham.

A medieval style food festival, the old centre of town becomes a grand tasting hall, with street stalls to sample the range of prosciutto dishes, cakes and local specialties, along with the region's particular wines. The Friuli region is most reputed for its light and fruity wines, such as the nutty Friulano or the peachy Verduzzo.
During the feast, San Daniele factories also open their doors to explain the tips and tricks of the trade. But at any time of year the consortium of San Daniele producers host tours, cooking classes and degustation events, sharing an insider's knowledge of San Daniele's prosciutto production.