Introducing San Daniele ‘Riserva’: a ham aged for 600 days
A new premium category has been introduced for the renowned Friulian PDO: legs selected according to strict criteria to ensure extended maturation. The new specification also includes smaller sizes designed for the catering sector
Key points
The San Daniele ‘Riserva’ has been launched, featuring 600 days of curing and smaller cuts to meet the needs of bars and restaurants, particularly abroad. These are the two main changes introduced by the Consortium for the Protection of San Daniele PDO Ham, and approved by the producers, with the recent amendments to the production regulations.
Six hundred certified days
The first new development is the launch of ‘Seicento’, which involves the release of a new premium ham with at least 600 days’ curing. This development does not merely concern the length of time spent in the ham-making facility, but also involves a rigorous selection process at the outset of the legs that possess the characteristics suitable for long-term maturation.
The San Daniele Ham Consortium is therefore the first among the Italian PDO cured meat consortia to certify long curing periods, with the aim of enhancing the designation’s reputation for quality and ensuring that the product’s extended ageing, including from a commercial perspective, is linked to specific requirements regarding the raw materials and the production process.
Matured exclusively within the PDO area
The update to the production specifications therefore regulates the ageing process by introducing the ‘Seicento’ classification, setting out specific criteria for long-aged hams.
The legs intended for this process must weigh between 16 and 18 kg, have an adequate (and substantial) layer of fat (30 mm) and must be identified from the start of the process.
