• Product
  • Recipes
  • People
  • Places
  • Events
  • EN
Home > Product > Smearing and piercing of the meat

Smearing and piercing of the meat

10.11.2020

2 minutes

SHARE
Smearing and piercing of the meat

Well. We got to the last but one episode of how a Prosciutto di San Daniele Dop becomes one. We explained what happens when a tigh arrives in San Daniele, what  the pressing,  the washing and the curing are. Today we are dealing with two more essential steps, the smearing and the piercing of the meat!

What is the smearing?

The smearing is a part of the production process. Let’s start from the beginning: how is suet made? You must know that it is a mixture of lard, rice flour, salt and pepper. In order to make this product accessible also in a gluten-free diet, we opted for rice flour (instead of, e.g. wheat flour).This very flexible mixture is applied on the part of the prosciutto that has no rind.  To be clear: it is that white layer which – when you buy a prosciutto or when you see it on the cold cuts counter at the supermarket – covers the most bulky part of the thigh! But what’s it for? To make the surface layers softer, so that the meat isn’t too dry and stringy.

Once the smearing is made, the tigh is hung again, in order to carry on the aging process. But it isn’t over yet! You have to know that the prosciutti are checked meticulously during the aging process, with a method called “piercing of the meat”.

What is the piercing of the meat?

What does it imply? Well, first of all it is essential to have a kind of pointed needle. This needle must be derived from a horse thighbone. How come? You have to know that the porousness of this bone fragment allows you to assess the smell and the texture of the meat with high accuracy.  The piercing of the meat is very simple:  this tool is inserted in the thigh, it is pulled out and the smell and thickness are determined. After the test is carried out, it is very important to daub again the hole made for the check, in order to avoid the formation of external agents.

If all goes well and the prosciutto is considered compliant to be a San Daniele Dop, the branding takes place. At any rate – very important – not before 400 days from the beginning of the production process, according to the new guidelines. The  ideal length of the aging can range from 14 to 22 months, the moment when prosciutto is at its best!

Your mouth is watering, isn’t it?

Articoli correlati

Fetta di Prosciutto di San Daniele su una fetta di pane come eccellenza del Made in Italy
07.05.2025

Prosciutto di San Daniele: the authentic taste of Made in Italy

Celebrating Made in Italy means appreciating everything that makes this country unique: quality, beauty, creativity and, of course, know-how. It is an opportunity for us...

4 minutes

Read the article
Prosciutto di San Daniele e sport: ragazze sportive che mangiano il prosciutto
04.04.2025

Prosciutto di San Daniele in the nutrition of athletes: energy and recovery at your fingertips

Nutrition plays a fundamental role for people who do sport – influencing performance, muscle recovery and general well-being. Alongside a balanced diet and targeted nutritional...

4 minutes

Read the article
Storia del Prosciutto di San Daniele
05.12.2024

Prosciutto di San Daniele: the history of an Italian delicacy

Prosciutto di San Daniele, with its unique sweetness and delicate aroma, is one of the undisputed symbols of Italian gastronomy. Its story unravels across the...

3 minutes

Read the article
Preservare la b
20.11.2024

Preserving biodiversity: the importance of San Daniele del Friuli’s microclimate

Carefully selected pork thighs and sea salt: these are the only two ingredients provided for by the Specification for the production of Prosciutto di San...

2 minutes

Read the article
Prosciutto di San Daniele: naturale, unico, italiano
30.10.2024

Prosciutto di San Daniele and the value of PDO: a seal of unmistakable quality

Prosciutto di San Daniele PDO is not merely food, but a symbol of Italian gastronomic excellence that is deeply rooted in tradition. This extraordinary product...

3 minutes

Read the article
Prosciutto di San Daniele: naturale, unico, italiano
25.09.2024

Prosciutto di San Daniele: unique, natural and Italian

A symbol of Italy around the world, Prosciutto di San Daniele is one of the great Italian gastronomic delicacies. It is a cured, raw prosciutto...

3 minutes

Read the article

Subscribe to the newsletter

STAY UPDATED ON THE LATEST NEWS
FROM THE WORLD OF PROSCIUTTO DI SAN DANIELE

    Subscribe to the newsletter

    Stay updated on news from the world of Prosciutto di San Daniele

    Subscribe

    CONSORZIO DEL PROSCIUTTO DI SAN DANIELE

    VIA IPPOLITO NIEVO, 19 - 33038 SAN DANIELE DEL FRIULI - UDINE - ITALY
    T. +39 0432 957515 - INFO@PROSCIUTTOSANDANIELE.IT

    • Product
    • Recipes
    • People
    • Places
    • Events

    CREDITS | Privacy and Cookie Policy