Home | Cheese | Meats | Foods | Water | Wine | Spirits
Join Association
Protected Designation of Origin PDO-DOP Cured Meats from Italy
ASSICA members authorized to export to USA and
all invited to become members of Authentic Italian Foods & Wines Association USA
all invited to become members of Authentic Italian Foods & Wines Association USA
|
|
|
|
The History of Prosciutto di San Daniele
A PIG THIGH CAN ONLY BECOME PROSCIUTTO DI SAN DANIELE IF IT FULFILLS THREE CONDITIONS First of all, the origin of the raw material. The thighs must come exclusively from pigs bred in ten regions of Northern Central Italy (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche, Umbria). Secondly, respect for the production method inherited from an ancient tradition. Since any form of freezing of the meat is forbidden, the fresh thighs must rapidly reach the small hill town of Friuli, to set in motion a production process that recreates the natural rhythm of the seasons, using sea salt, without the addition of chemical additives or preservatives. Finally, the subsequent development must occur at San Daniele del Friuli. We could define this as maturation, but in fact this process is something more, to do with the Genius loci of the prosciutto capital. Nature lends a hand. A vital element is the good air that prevails here, where the winds that descend from the Carnic Alps meet those coming from the Adriatic, carrying resinous scents which mix with brackish aromas in an environment where humidity and temperature are regulated by the morainic land and the waters of the Tagliamento, one of the last European rivers to preserve its original course. One could be forgiven for thinking that the secret is now unveiled, captured in a technical term - the microclimate - but to understand Prosciutto di San Daniele, we must go deeper into the consciousness of the place and the identity of its people, who have always played their part in ensuring that authentic Prosciutto di San Daniele arrives on our tables. Prosciutto San Daniele We need to visit Northern Italy, and specifically San Daniele, a town in the province of Udine that's tucked up against the Slovenian border. prosciutto San Daneile is Dolce, and it can be extremely refined. Unlike the prosciutti of Emilia (Parma and Modena), which are rounded and rather stubby, Prosciutti from San Daniele are pressed to give them a characteristic, elongate "Stradivarian" shape (by women, according to the Consorzio -- men lack the necessary touch). Udine is in Friuli Venezia Giulia, and though the city is culturally Italian, the province borders the Slavic lands to the east, and the area was long an Austrian province. As a result there is a fair amount of cultural crosstalk, and you'll encounter practices and techniques that are rare in other parts of Italy. For example, many Norcini (master cold cut makers) lighly smoke their prosciutti. Not enough to cook them, but enough to add a haunting and very pleasant complexity to the prosciutto. |
|
|
The protected designation of origin "Prosciutto di Parma" is reserved for the delicatessen product raw and seasoned at least 12 months, obtained by processing of fresh legs of pigs, pure or derivative breeds Large White, Landrace and Duroc derivatives or other breeds or hybrids compatible with the Italian heavy pigs.
The shape is round, has no leg, cutting presents a uniform color between pink and red and is sandwiched by the pure white of the fat. The flavor is delicate and sweet, is not very salty and fragrant aroma. PRODUCTION AREA The area of production of "Prosciutto di Parma DOP" includes part of the territory of the province of Parma, Emilia-Romagna region and the pigs used must come from farms in Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany , Marche, Abruzzo and Lazio. PRODUCT FEATURES The protected designation of origin "Prosciutto di Parma DOP" is reserved for the product with the following characteristics: A round shape, with no leg A weight of not less than 7kg, normally between 8-10 kg A slice, cut, uniform color between pink and red for the lean, pure white for the fat A delicate and sweet taste, slightly salty A fragrant aroma. |
HISTORY
The technique of prosciugazione the meat comes in response to a condition of absolute necessity and that is when, around the fourteenth century, Parma began to use salt coming from the wells Salsomaggiore, a salt rich in sodium, bromine, sulfur and nitrites, which blocking the growth of bacteria, helping the farmers to maintain any kind of meat.
The art salt was already known to the Gauls and Romans and testimonies on the production of "ham" even appear in the writings of Cato in the second century BC
Starting from the year 1000 Parma and the surrounding countryside begin to change, disappear almost the forests to make room for fields dedicated to the cultivation of cereals, penalized by high taxes imposed on farmers, the bread begins to replace meat, doing so 'become ham a valued food.
The ham continues its ascent on the tables of the nobility, until you get to the Palazzo Farnese in Rome, on the occasion of the visit of Queen Christina of Sweden to Pope Alexander VII, when renowned chefs began to cook the ham with spices and wine concealing the characteristic flavor .
parma ham
PRODUCT FEATURES
The particular characteristics of "Prosciutto di Parma DOP" are closely linked to the high quality standards of hygiene and food safety.
The micro-area of production is characterized by ecological, climatic and environmental unique thanks to the currents of air coming from the sea of Versilia are softened amidst the pine forests of the Val di Magra and then dry in correspondence of the Apennines, so going 'to drain the "Prosciutto di Parma DOP".
METHOD OF PRODUCTION
The "Prosciutto di Parma DOP" is produced from the thigh of pigs, pure or derived from traditional breeds Large White and Landrace or Duroc breed derived from animals.
Pigs must also be born and bred in regions of central and northern Italy and fed with rations containing for example maize, barley and whey from Parmigiano Reggiano DOP.
Before slaughter must be guaranteed the state of health of the animal, rested and fasted for 15 hours.
Can not be used thighs from pigs slaughtered less than 24 hours or more than 120.
The process involves several steps:
The isolation, through which the thighs are isolated from the half-carcass and bring in special cooling cells for 24 hours, an operation which facilitates the phase of trimming of the meat as the cold tightens the meat.
The trimming, taking out the fat and rind and gives the "Prosciutto di Parma DOP" the characteristic rounded shape to chicken leg also encouraging the salting.
Salting, through which the cooled and trimmed thigh is initiated by slaughter establishments salting operation that is fundamental to be made on the thighs with the right temperature. Salting involves the use of salt damp parts of the rind and salt to dry the lean parts. Following a period of rest in a first cell and after a week in a second cell with a different temperature for 15 - 18 days.
The rest: after eliminating the residual salt, the hams are placed in resting cells where they can remain from 60 to 90 days, during which "breathe" without moist or too dry.
The washing and drying: The hams are washed with warm water and dried using the natural environmental conditions on sunny days, dry and ventilated or in special drying rooms.
The pre-seasoning, which takes place in large rooms with windows opposite where the hams are hung on the "scalere." So that the air flow reaches optimum production plants are oriented transversely to the air flow
The smearing, when around 6/7 month dimple around the walnut, the muscular part discovery and any cracks are covered with lard, a mixture of ground pork fat to which is added a bit 'of salt and ground pepper and flour rice to prevent the muscle layers from drying too quickly.
The aging period during which the ham is transferred into the "cellars" that is fresh, local and less ventilated rooms of pre-seasoning. During this phase, the hams are probed by means of a horse-bone needle is made to penetrate at various points and then be sniffed at by experts so as to establish the good performance of the production process.
The branding, which is carried out 12 months after the start of processing and is affixed the mark to fire "ducal crown."
The packaging, only for hams who have passed all the checks and that can be marketed with the DOP.
SUMMARY OF THE PLAN OF CHECKS
The control plan developed for the "Prosciutto di Parma DOP" are expected to be inspected every stage of the production process and all those involved in the supply chain.
They are also subjected to control the breeding, reproduction and fattening and breeding and fattening intermediate stage, slaughterhouses, cutting plant, processing plants, and laboratories seasoners the slicing and packaging.
CULINARY values
The "Prosciutto di Parma DOP", integer, or the bone, can be kept for one year in local hung at room temperature, while the boned and packaged product is maintained at least up to 6 months under refrigeration at a temperature not exceeding 10 degrees .
MARKETING
The product is marketed throughout the year in the type "Prosciutto di Parma DOP".
And 'marketed whole, boned, and sliced into pieces, bulk or packaged in a protective atmosphere or in vacuum packs of varying shape and weight.
The technique of prosciugazione the meat comes in response to a condition of absolute necessity and that is when, around the fourteenth century, Parma began to use salt coming from the wells Salsomaggiore, a salt rich in sodium, bromine, sulfur and nitrites, which blocking the growth of bacteria, helping the farmers to maintain any kind of meat.
The art salt was already known to the Gauls and Romans and testimonies on the production of "ham" even appear in the writings of Cato in the second century BC
Starting from the year 1000 Parma and the surrounding countryside begin to change, disappear almost the forests to make room for fields dedicated to the cultivation of cereals, penalized by high taxes imposed on farmers, the bread begins to replace meat, doing so 'become ham a valued food.
The ham continues its ascent on the tables of the nobility, until you get to the Palazzo Farnese in Rome, on the occasion of the visit of Queen Christina of Sweden to Pope Alexander VII, when renowned chefs began to cook the ham with spices and wine concealing the characteristic flavor .
parma ham
PRODUCT FEATURES
The particular characteristics of "Prosciutto di Parma DOP" are closely linked to the high quality standards of hygiene and food safety.
The micro-area of production is characterized by ecological, climatic and environmental unique thanks to the currents of air coming from the sea of Versilia are softened amidst the pine forests of the Val di Magra and then dry in correspondence of the Apennines, so going 'to drain the "Prosciutto di Parma DOP".
METHOD OF PRODUCTION
The "Prosciutto di Parma DOP" is produced from the thigh of pigs, pure or derived from traditional breeds Large White and Landrace or Duroc breed derived from animals.
Pigs must also be born and bred in regions of central and northern Italy and fed with rations containing for example maize, barley and whey from Parmigiano Reggiano DOP.
Before slaughter must be guaranteed the state of health of the animal, rested and fasted for 15 hours.
Can not be used thighs from pigs slaughtered less than 24 hours or more than 120.
The process involves several steps:
The isolation, through which the thighs are isolated from the half-carcass and bring in special cooling cells for 24 hours, an operation which facilitates the phase of trimming of the meat as the cold tightens the meat.
The trimming, taking out the fat and rind and gives the "Prosciutto di Parma DOP" the characteristic rounded shape to chicken leg also encouraging the salting.
Salting, through which the cooled and trimmed thigh is initiated by slaughter establishments salting operation that is fundamental to be made on the thighs with the right temperature. Salting involves the use of salt damp parts of the rind and salt to dry the lean parts. Following a period of rest in a first cell and after a week in a second cell with a different temperature for 15 - 18 days.
The rest: after eliminating the residual salt, the hams are placed in resting cells where they can remain from 60 to 90 days, during which "breathe" without moist or too dry.
The washing and drying: The hams are washed with warm water and dried using the natural environmental conditions on sunny days, dry and ventilated or in special drying rooms.
The pre-seasoning, which takes place in large rooms with windows opposite where the hams are hung on the "scalere." So that the air flow reaches optimum production plants are oriented transversely to the air flow
The smearing, when around 6/7 month dimple around the walnut, the muscular part discovery and any cracks are covered with lard, a mixture of ground pork fat to which is added a bit 'of salt and ground pepper and flour rice to prevent the muscle layers from drying too quickly.
The aging period during which the ham is transferred into the "cellars" that is fresh, local and less ventilated rooms of pre-seasoning. During this phase, the hams are probed by means of a horse-bone needle is made to penetrate at various points and then be sniffed at by experts so as to establish the good performance of the production process.
The branding, which is carried out 12 months after the start of processing and is affixed the mark to fire "ducal crown."
The packaging, only for hams who have passed all the checks and that can be marketed with the DOP.
SUMMARY OF THE PLAN OF CHECKS
The control plan developed for the "Prosciutto di Parma DOP" are expected to be inspected every stage of the production process and all those involved in the supply chain.
They are also subjected to control the breeding, reproduction and fattening and breeding and fattening intermediate stage, slaughterhouses, cutting plant, processing plants, and laboratories seasoners the slicing and packaging.
CULINARY values
The "Prosciutto di Parma DOP", integer, or the bone, can be kept for one year in local hung at room temperature, while the boned and packaged product is maintained at least up to 6 months under refrigeration at a temperature not exceeding 10 degrees .
MARKETING
The product is marketed throughout the year in the type "Prosciutto di Parma DOP".
And 'marketed whole, boned, and sliced into pieces, bulk or packaged in a protective atmosphere or in vacuum packs of varying shape and weight.
Lorenzo Beretta Pres. # of Assoicated Enterprises 28 Total Production 2011 - 3.4 million Kg
Marketing Start May 2004
|
History - A long history of tradition and flavor.
Hunters of CentroNord Italy were brought in the bag during their trips this handy and tasty snack, nutritious and rich in proteins. This is how the Italian Cacciatore Salami, better known as "Hunters", representatives of our small delicatessen, now widespread and appreciated all over the world. |
Salametto cylindrical, compact consistency and not elastic. When cut, the slices are compact and homogeneous. The color is ruby with uniform grains of fat well distributed, the scent is delicate and characteristic.
It is characterized by the particular sweetness of taste, the absence of flavors and spiciness acids or related to the softness of mastication.
Seasoning short, but at least 10 days, to allow an immediate consumption.
The Italian Salami Cacciatore D.O.P. are obtained only from the best Italian pigs, the same used for the PDO hams Parma and San Daniele.
It is typical of heavy pigs Po: born, raised and processed exclusively in the area covered by the specification, must comply with specific rules breeding, feeding, etc ...
And these pigs are used only cuts most noble parts of the striated muscle and fat from the best quality, which give the Italian Cacciatore Salami DOP the typical sweet taste.
It is characterized by the particular sweetness of taste, the absence of flavors and spiciness acids or related to the softness of mastication.
Seasoning short, but at least 10 days, to allow an immediate consumption.
The Italian Salami Cacciatore D.O.P. are obtained only from the best Italian pigs, the same used for the PDO hams Parma and San Daniele.
It is typical of heavy pigs Po: born, raised and processed exclusively in the area covered by the specification, must comply with specific rules breeding, feeding, etc ...
And these pigs are used only cuts most noble parts of the striated muscle and fat from the best quality, which give the Italian Cacciatore Salami DOP the typical sweet taste.
Simple steps to prepare:
First, lay down prosciutto slices and put 3 pieces of asparagus on top; Sprinkle with Reggiano grated Parmesan cheese; Season with black pepper; Wrap around the asparagus with the prosciutto; Arrange several pieces of this wrap on a baking tray; Drizzle with olive oil; Bake for 15 minutes at 175′ or until the prosciutto is golden brown. It’s always nice to serve this fresh from the oven while it is still warm. The juice on the baking tray which came from the asparagus, cheese and prosciutto can be drizzled on top before serving. Bon apetit! |
Ingredients/Shopping List
- Asparagus - San Daniele Prosciutto slices - Reggiano Parmigiano cheese - Extra Virgin olive oil - Ground black pepper |
San Daniele Prosciutto and Parmesan pinwheels
Tagliolini with San Daniele Prosciutto Artichoke, San Daniele Prosciutto and Asiago panini Parma Prosciutto and tropiacal fruits Parma Prosciutto, celery and gorgonzola rolls Cooked ham rolls with asparagus Belgian endive with Beechwood ham Speck canederli Bresaola roulades More Recipes with San Daniele Prosciutto |
More Recipes with Prosciutto and Asparagus on Pinterest
|
Prosciutto and Fresh Figs on Pinterest Fresh figs are in stores in May and June and then in December and January |
|
|
Wine Pairing for Prosciutto and Figs from WinedIn
Côtes de Duras Rosé de Loire Passe Tout Grains (Passetoutgrains) Beaujolais Côtes de Provence lambrusco |
Regions of Italy
Mission Statement of Authentic Italian Foods Association USA.
To educate consumers and promote Authentic Italian Foods and Beverages.
To increase the consumers purchases of Authentic Italian Foods in the at home meals and away from home.
To assist the member companies and organizations increase awareness of their products and brands to build business.
To educate food retail trade and food service establishments to offer Authentic Italian Foods produced in Italy.
To organize major events, promotions and social media marketing efforts that will engage consumers.
To partner with existing food organizations/associations and companies with same mission.
To utilize technology to help accomplish the mission.
This organization will operate as an umbrella group to assist companies and trade organizations to connect with the key consumers and trade here in USA to expand their business of Authentic Italian Foods.
John R. Fugazzie has formed the Authentic Italian Foods Association USA to work with any and all companies and organizations who produce, market and distribute Authentic Italian Foods in the USA.
The idea of forming this association has come from his many years in the food industry working within retailers, importers, food associations and consulting. His desire to educate USA consumers, retailers and restaurants on
the world class quality and value of Authentic Italian Foods and to assist in building the availability of these foods.
While a third generation born here in the US with an Italian heritage, John's family traces back to Genvoa Italy.
The original family name is Fugazzi, which his grandfather John changed to "Americanize" it.
so his love of Italian foods is clearly been wired in this DNA. Many years of working in the supermarket industry, two stints in the Import foods business, and managing brands that simulate Italian items has provided him with the ability to create this new organization.
I am in the process of reaching out to various Italian food and beverage companies and associations that produce their product under the long standing methods and quality and workmanship that has made them world famous.
The idea of forming this association has come from his many years in the food industry working within retailers, importers, food associations and consulting. His desire to educate USA consumers, retailers and restaurants on
the world class quality and value of Authentic Italian Foods and to assist in building the availability of these foods.
While a third generation born here in the US with an Italian heritage, John's family traces back to Genvoa Italy.
The original family name is Fugazzi, which his grandfather John changed to "Americanize" it.
so his love of Italian foods is clearly been wired in this DNA. Many years of working in the supermarket industry, two stints in the Import foods business, and managing brands that simulate Italian items has provided him with the ability to create this new organization.
I am in the process of reaching out to various Italian food and beverage companies and associations that produce their product under the long standing methods and quality and workmanship that has made them world famous.
|
Offer Import Agency services.
Provide sales, marketing, distribution, customer relationship management and consulting. Start up and networking assistance for companies looking to enter the US market and establishing business in USA. Offer Marketing Consulting, contract work projects, social media, advertising, POS materials Promotional Materials |
|
|
|
