t is an honour to be one of the flagship brands of Made In Italy. But honours – as you know – bear also the right burdens. It isn’t easy for a pork leg to become an authentic, approved and branded San Daniele Dop. This is because it shall have a number of features, in the manufacturing process, in the strict rules that regulate it and in the finished product, which must be flawless.
This is exactly what we’d like to tell you about today, that is, how you can recognize a true San Daniele Dop starting from the parts it is made of. When we tell you that our Prosciutto Dop is one-of-a-kind, we surely aren’t overdoing it. You can see the features that belong exclusively to it only if you look at it as a whole. Beware of imitations, a San Daniele Dop is really easy to recognize!
Which are the parts of Prosciutto di San Daniele?
The guitar shape
The first thing that catches the eye is definitelt its very peculiar shape. There is, in fact, a step of the production process that gives our prosciutto its distinctive guitar shape. This step is called pressing and it is meant to drain the excess liquid from the pork legs. This process flattens the leg, giving it the typical guitar shape.
The trotter
If you saw at the supermarket a ham with a trotter there is no question: it’s a San Daniele Dop. The final part of the leg – the pig’s trotter – is indeed not removed. Thanks to this trick, the drainage of the moisture and a good ageing are enhanced. In other words: you can’t go wrong.
The branding
Ok it’s true, it is not a part of the leg, but the fire branding cannot certainly be missing if you want to be sure that it is a real San Daniele Dop !
The rind
The rind is one of the secrets of our Dop. This layer protects the meat inside, preserving it from external agents. When you slice the prosciutto make sure you remove only the right amount!
The fat putty.
The putty is that witish and opalescent part which characterizes the heart of San Daniele Dop. It is a mixture made of pork fat and rice flour and it protects the most exposed side of the prosciutto, where it is not covered by the pork rind. This putty also allows the meat to become soft.
The small hip
You know that sort of bulging in the larger part of the cured thigh? There, that is called small hip and this bone is the very core of our Dop. We have already explained how to remove it when you slice the ham. (follow our advice, you are going to become a San Daniele slicer pro!)
The shank
Before the trotter there is the shank, that is obvious. This part of the prosciutto is considered the best by many, for its softenss, texture and sweetness. Try it for yourself!
Well, now you are ready to be downright Prosciutto di San Daniele sleuths!
