Grocery
San Daniele Prosciutto
What it is
San Daniele is a type of dry-cured ham originating from the town of San Daniele del Friuli in Italy. It is made from the hind leg of a pig, which is then cured with salt and aged for a specific period. The ham has a distinctive aroma and a rich, slightly sweet flavor profile. It is known for its delicate texture and the marbled appearance of the fat.
How people cook with it
This cured ham is a versatile ingredient that can be enjoyed in many ways, adding a savory depth to various dishes.
- Draped over melon
- Rolled with cheese
- Added to pasta dishes
- Layered in sandwiches
San Daniele is best served thinly sliced, allowing its complex flavors to be fully appreciated. It can be eaten on its own as an appetizer or part of a charcuterie board. It also complements fruits like figs and melon, offering a sweet and salty contrast. When cooking, it can be crisped up to add a salty crunch to salads or pasta. It melts beautifully into sauces, enriching their flavor without overpowering other ingredients. Its delicate nature means it is often added towards the end of cooking to preserve its texture.
How it differs from similar foods
Compared to other cured hams, San Daniele has a unique sweet and nutty flavor, with a less salty finish. Its texture is also notably tender and moist, distinguishing it from firmer, drier cured meats. The specific aging process in San Daniele del Friuli contributes to these distinct characteristics.
Who it is for
Home cooks and professional chefs alike appreciate San Daniele for its quality and flavor.
How to keep the rest
Once opened, it is best to wrap any remaining San Daniele tightly in parchment paper or plastic wrap and store it in the refrigerator. This helps to maintain its moisture and prevent it from drying out. Consume within a few days for optimal freshness.