Keep a packet in your kitchen because this delicious ingredient has a variety of uses.
Not many foods can be as easily eaten for breakfast as they can for dinner or a bedtime snack. From brunches to birthday meals, picnics to parties, Prosciutto di San Daniele can be eaten at them all!
Our prosciutto is an excellent source of high-quality protein; vitamins (in particular vitamins B1, B6 and B12) and minerals (especially zinc and potassium).
It’s light, easy to digest and is completely natural too, with absolutely no nitrates or other additives or preservatives. The only ingredients are pig thighs, salt, and the special element that is San Daniele itself.
And its long shelf life means that it’s a great fridge essential to have ready at any time.
Here’s how you can enjoy the delicate, balanced flavour from morning to night…
Many people regard breakfast as the most important meal of the day, so it’s important to get it right. Swap sugary highly-processed cereals for natural Prosciutto di San Daniele and enjoy it the Italian way with some bread and cheese.
Prosciutto also goes well with any style of eggs because it doesn’t overpower the flavour but rather enhances and enriches it. Try it yourself with a simple omelette and see how the delicate salty-yet-sweet flavour of the prosciutto improves the dish.
Another way to enjoy Prosciutto di San Daniele for breakfast is to add a few thin slices on top of smashed avocado atop crusty, lightly toasted bread, drizzled with extra virgin olive oil and sprinkled with sea salt.
For a beyond-ordinary breakfast pair Prosciutto di San Daniele with baked eggs. Line an oven-proof ramekin with the prosciutto, then crack an egg or two into it, being careful not to split the yoke. Layer with crumbly goat’s cheese. Once the eggs have been baked through and the whites are set (usually after around 15 minutes) serve with sautéed spinach and cherry tomatoes roasted in olive oil and fresh basil.
For more breakfast inspiration read our article Start your day the Prosciutto di San Daniele way.
When it comes to lunch, especially during the Spring and Summer months, there’s nothing better than a tasty salad. We love the way salad leaves and veg are at the height of their ripeness at this time of the year, and are bursting with juice and flavour.
Salads are also easy to make and highly personal – just throw your favourite ingredients into a bowl and toss, whether that’s lettuce, tomatoes, cucumber, peppers, celery, olives, carrots or an ingredient that’s a particular favourite of yours. To dress, sprinkle some seeds, such as sunflower seeds or pine nuts on top and drizzle with high-quality olive oil.
If you’re looking for a recipe you may not have tried before, how about a salad of Prosciutto di San Daniele, roasted melon, soft cheese and basil on bruschetta? By roasting (or grilling) the melon slices you bring out the natural sugars and sweetness in them, while the soft cheese adds additional texture. The whole dish is a mouth-watering treat!
Or you can add prosciutto to a plate of ruby red grapefruit and avocado, topped with freshly ground black pepper and a light sesame oil dressing – the grapefruit adds a special aspect to the overall taste, a hint of sharpness which brings out the delicate flavour of the prosciutto and is a contrast to the creamy avocado.
Of course, a truly delicious way to eat prosciutto – and perhaps the easiest of all – is to pair it with fresh crusty bread, especially Italian ciabatta bread.
While Prosciutto di San Daniele is most often eaten at room temperature, it can be cooked as long as you heat it with care and don’t over cook it.
For a special meal try one of our favourite chicken dishes – buy a chicken breast and ‘butterfly’ it, then stuff it with an Italian cheese such as Taleggio or Fontina which both melt very well and offer up a velvety, creamy texture. Wrap the chicken in slices of Prosciutto di San Daniele, drizzle with olive oil and bake in the oven.
If prosciutto doesn’t feature in your main dish, it can be added to a side dish by lightly grilling asparagus spears wrapped in thinly sliced Prosciutto di San Daniele.
Of course, being Italian, we don’t need much of an excuse to eat pasta, and our friend, Chef Angela Hartnett has created this delicious recipe for us featuring Tagliatelle pasta, prosciutto, peas and mint.
We haven’t encountered Prosciutto di San Daniele in a dessert yet! But it works wonderfully well with an after dinner cheese and grape plate.
Thin, delicious slices of Prosciutto di San Daniele wrapped around a grissini breadstick, in the Italian way, makes for a perfect anytime snack. Add some to your children’s lunchbox or serve them to kids as a playtime treat – it’s healthier and tastier than chocolate or sweets!
One of our favourite snacks is simply eating slices of Prosciutto di San Daniele straight from the packet at any time of the day or night, even when we get the midnight munchies. Delizioso!
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