If you have coeliac disease, you have to read every food label, ask careful questions in restaurants, and, sadly, even avoid foods you love if they contain the slightest trace of gluten.
It’s a constant vigilance that, over time, becomes a habit; but it doesn’t mean that you have to give up all the flavours of tradition and the pleasures of Italian cuisine.
Prosciutto di San Daniele is one of the foods that coeliacs can enjoy without worrying. Here’s why.
What is coeliac disease and why must gluten be avoided?
Coeliac disease is a chronic autoimmune condition triggered in genetically predisposed individuals by the intake of gluten – the protein found in wheat, barley, rye and spelt.
When a person with coeliac disease eats foods containing gluten, the immune system attacks the intestinal lining, causing damage to the intestinal villi and impairing nutrient absorption.
The only effective treatment is therefore a completely gluten free diet —one that must be strictly followed for your whole life.
That’s why people with coeliac disease need to know exactly what ingredients are in the food they consume.
Prosciutto di San Daniele: a naturally gluten free product
One of the most remarkable aspects of Prosciutto di San Daniele PDO is its ingredients:
just two naturally gluten free elements, with no artificial additives or preservatives:
- Pork leg selected from pigs born, reared and slaughtered in Italy, in accordance with the Product Specification;
- Sea salt, the only natural preservative used throughout the entire production process.
Finally, during the curing phase, ‘sugna,’— a mixture of pork fat and rice flour – is applied to the part of the leg that is not covered by the rind, protecting the ham and preventing the meat from drying out.
Does the ‘sugna’ used in Prosciutto di San Daniele contain gluten?
Traditionally, some types of ‘sugna’ used in Italian charcuterie may contain wheat flour as a binding agent, making them potentially dangerous for people with coeliac disease or gluten sensitivity.
However, this is not the case with Prosciutto di San Daniele PDO. The ‘sugna’ applied to Prosciutto di San Daniele during production is specifically formulated with rice flour, which is naturally gluten free. This means that even the ‘sugna’ poses no risk for people with coeliac disease.
This choice reflects the Consortium’s commitment to the quality and traceability of the product, ensured throughout the entire production process and strictly regulated by the PDO Product Specification.
Is Prosciutto di San Daniele certified gluten free?
Prosciutto di San Daniele is recognised by Italy’s Coeliac Disease Association (AIC) as a cured meat that is suitable for coeliacs and is therefore always permitted.
So why, then, does Prosciutto di San Daniele not carry the words ’gluten free’ on its packaging?
Formal gluten free certification, which involves displaying the claim on the label or inclusion in the AIC Handbook, is not required for Prosciutto di San Daniele, as the product is already classified as a Permitted Food (which can be consumed freely) in the AIC’s dietary guidelines for coeliacs.
The pre-sliced product is also free from the risk of cross contamination throughout the entire production process: slicing takes place in a clean room, i.e. in a controlled environment. For this reason, if you buy the pre-sliced pack, you don’t need to worry about the possible presence of gluten.
If you buy Prosciutto di San Daniele from the deli counter, however, we always recommend making sure that the slicer is not used to slice products containing gluten. This is the only external factor that could pose a risk of cross contamination.
A nutrient rich product, ideal for coeliacs.
In addition to being gluten free, Prosciutto di San Daniele offers coeliacs (and others!) a particularly rich nutritional profile.
People with coeliac disease, especially in cases of late diagnosis, may experience deficiencies in iron, B vitamins and zinc, caused by damage to the intestinal lining that compromises nutrient absorption.
Prosciutto di San Daniele is naturally rich in these elements, particularly:
- Haem iron, which is highly bioavailable and easily absorbed by the body;
- B vitamins, essential for energy metabolism and the nervous system;
- Zinc, essential for the immune response and cell regeneration.
Including it in your diet 1 – 2 times a week, as part of a complete and healthy eating plan, can also contribute to the nutritional recovery typically needed in the post diagnosis phase.
Gluten free meals, with no compromise on flavour
Coeliac disease changes your relationship with food, but that doesn’t mean it has to be a laborious one.
Prosciutto di San Daniele shows that some of the most authentic products, with deep roots in Italian tradition, are already compatible with a gluten free diet by their very nature, thanks to the simplicity of their ingredients and the rigorous checks that ensure they are both safe and delicious.
A slice of Prosciutto di San Daniele wrapped around a gluten free breadstick or paired with seasonal vegetables is, and always will be, a treat to delight every palate.
Would you like to buy Prosciutto di San Daniele online from our official producers?
Discover the most convenient way to have authentic Prosciutto di San Daniele PDO delivered to your door; read more in this article.
