When pregnant, women need to pay particular attention to numerous factors in order to ensure the well-being of the child. One of these is certainly nutrition: the “future mother” will have to carefully choose what to eat during pregnancy, in order to stay in perfect health. A rich diet, characterised by quality products such as Prosciutto di San Daniele is the key to living happily (and without giving up!) the nine months that separate a mother from the birth of her baby.
Yes, you read that right: during pregnancy, you don’t need to give up the taste of Prosciutto di San Daniele, the production of which follows the strictest controls to ensure maximum freshness and safety for the mothers of tomorrow.
The certainty of purchasing a controlled and high-quality product
Pregnant women must carefully select which foods to include in their diet in order not to compromise their health or that of the child. San Daniele PDO is not a product to give up, not even during the nine-month wait: the production process that brings Prosciutto di San Daniele to consumer tables is scrupulously controlled in every step of the supply chain.
Strict compliance with the dictates set out in the DOP production specification is what guarantees controlled and guaranteed production. From the selection of excellent raw materials to the work carried out in the associated ham factories: the whole supply chain is constantly subjected to checks, in line with the high hygienic-sanitary standards required.
Prolonged curing of Prosciutto di San Daniele prevents the risk of toxoplasmosis
Expectant mothers do not need to give up a tasty slice of San Daniele DOP, not even during their nine months of expectancy. Why? The curing of Prosciutto di San Daniele lasts at least 13 months, allowing to avoid the risk of proliferation of the protozoan Toxoplasma gondii.
In support of this thesis are several sector studies, such as “Effects of time and temperature on the viability of Toxoplasma gondii tissue cysts in enhanced pork loin.” Hill D. E. et al. J. Food Prot. 69 2006”. According to this research, in the presence of saline concentrations of 2% and at refrigeration temperatures, the protozoan responsible for toxoplasmosis does not maintain its infectious properties.
Prosciutto di San Daniele is produced only with selected pork legs and sea salt: prolonged storage in refrigerated cells at a controlled temperature cancels the action of Toxoplasma.
The Italian Istituto Superiore di Sanità declares the wholesomeness and safety of salted and seasoned meats for a period of more than 30 days. San Daniele DOP is aged for a long time and has a concentration of 4.4 grams of salt: mothers can be sure they are eating a high quality food that will not compromise their health in any way.
When buying Prosciutto di San Daniele, however, be sure to avoid contamination: if purchasing at the deli counter, ask the retailer to disinfect the slicer, or choose the pre-sliced trays that you find in the refrigerated counter: this particular format is packaged in the room white directly to San Daniele del Friuli, and therefore completely risk-free for future mothers.