Real Stories: Prosciutto di Parma vs. Prosciutto di San Daniele
Italian prosciutto is renowned for its thin, delicate slices, delightful balance of sweet and salty flavors, and intricate fat marbling. However, it's important to note that not all Italian prosciutti are equal. The term "prosciutto" refers to a dried product, a notion dating back to cooking documents from 200 years BC. These documents recommended a combination of salting and aging as a safe method to dry pork legs. Remarkably, this process has remained unchanged for over five centuries. In crafting these exquisite Italian hams, only three ingredients are permitted: pork leg, salt, and time. Due to the slow drying process, no preservatives are necessary to prevent spoilage. While prosciutto is produced in various regions of Italy, the most renowned ones are Parma and San Daniele.
Parma vs San Daniele: Differences and Is One Better Than the Other?
Prosciutto di Parma and Prosciutto di San Daniele are both exceptional Italian hams, making it difficult even for Italians to choose between them. Both hams hold the prestigious DOP (Denominazione d’Origine Protetta – Protected Designation of Origin) classification, ensuring that they are produced, processed, and packaged in specific geographical areas according to traditional methods. Therefore, the origin of both hams is protected by the Italian government.
1. Geographic Location & Climate
Prosciutto di Parma DOP is produced in Parma of the Emilia-Romagna region, while Prosciutto di San Daniele DOP is limited to the town of San Daniele in the Friuli Venezia Giulia region. The climate in these regions plays a role in the distinctive flavours and drying times of the hams.
Parma, located at the foothills of the Tuscan Emilia Apennines, experiences different air conditions compared to San Daniele, which is situated at the foot of the Dolomites, about 350 km away. The drier air in the Dolomites lends San Daniele ham a more aromatic, sweeter, and fattier taste.
Prosciutto di San Daniele DOP hails from the province of Udine in the Friuli Venezia Giulia region of northeastern Italy. Its unique flavour and quality are influenced by the cooling winds, higher elevations of the Dolomite mountains, and the nearby Adriatic Sea and Lake Garda. The microclimate, shaped by the alpine and Adriatic sea air, plays a crucial role in the curing process, resulting in the distinct taste and aroma of Prosciutto di San Daniele.
In Parma, the air from the nearby Versilia sea passes through chestnut groves and pine belts, collecting aromatic scents that contribute to the ham's unique sweet aroma. Proper airflow is essential during the lengthy drying process, ensuring even meat drying and preventing the growth of harmful bacteria. The favourable geographic location of Emilia Romagna allows for refreshing breezes to sweep through the curing rooms. Traditional curing rooms feature tall windows that facilitate the influx of fresh air.
2. Production Methods
The production methods for both Parma and San Daniele prosciutto are protected by the Designation of Origin certification, indicating similar approaches. However, the breed of pigs used, their diet, and the salting process differ, resulting in distinct flavour profiles. San Daniele hams are stacked during aging (Parma hams are hung instead), which compresses the meat slightly, intensifying the flavours and yielding sweeter, saltier, and darker-coloured meat compared to Prosciutto di Parma.
3. Breed & Diet
Prosciutto di Parma DOP strictly adheres to regulations set by the Consorzio del Prosciutto di Parma. Only heritage hogs from the Parma and Langhirano regions are allowed for producing prosciutto. Interestingly, these hogs are fed Parmigiano-Reggiano whey, which enhances the flavour, fat content, and texture of the cured meat. Parmigiano-Reggiano cheese also originates from Emilia Romagna and pairs exceptionally well with prosciutto.
In San Daniele, pigs enjoy a nourishing diet consisting of whey and premium grain as they roam the dry air of the Dolomite foothills. These factors work together to give Prosciutto di San Daniele DOP a distinctively sweet and aromatic character that sets it apart from other prosciutti.
4. Salting Process
The salting process differs between San Daniele and Parma. San Daniele employs a dry salting process, while Parma uses dry salt on the lean part of the pork leg and moist salt on the fat.
5. Taste
San Daniele prosciutto tends to be slightly drier and saltier than Parma due to the legs being pressed for a few days after salting, allowing the salt to penetrate the meat further.
6. Leg Size & Fat Content
San Daniele legs are often smaller and contain more fat compared to Prosciutto di Parma.
7. Price
Due to the fewer producers in San Daniele, it is generally more sought after and, consequently, more expensive. Parma has nearly 200 prosciutto producers, whereas San Daniele has only around 30.
8. Aging
The age of the prosciutto also affects the flavour. Older hams (20 months or more) will be drier and saltier, while younger legs (16 months) will be more moist and balanced. Younger prosciutto can be more challenging to slice. San Daniele ham ages for a minimum of 400 days, while Parma ages for at least 455 days.
9. Visual Differences
The main visual differences lie in the shape of each ham. San Daniele appears compressed during the salting phase, resembling a mandolin. Additionally, the trotter is kept intact to aid in the ham drying process. Parma, on the other hand, has a more natural oval shape and the trotter is removed.
10. Branding
Each ham is branded with a hot iron, bearing distinct identification marks. Parma receives a 5-point crown branding, while San Daniele is marked with the initials SD.
11. Quality of the producer & Final thoughts
The quality of the producer plays a significant role in determining the overall quality of the hams. Both Parma and San Daniele have excellent producers. To find the best fit for your menu or personal preferences, tasting and comparing the two hams is the most reliable way to decide.
Villani Salumi’s historic salumi production (Image Courtesy: Villani Salumi)
Villani Salumi
Renowned as one of the finest producers of Prosciutto di Parma, Villani excels in crafting authentic Italian prosciutto and a variety of exceptional salumi, including the delectable culatta. Situated in the heart of Castelnuovo Rangone, a small town located 40 kilometers south of Modena in the Emilia-Romagna Region, the Villani factory has been a prominent fixture since its establishment in 1886 by Costante and Ernest Villani. They are Emilia-Romagna’s oldest salumi producer and one of the oldest in Italy, currently in their 5th generation.
Over time, Castelnuovo Rangone has gained a reputation as a hub for salumi production in Italy, with a significant portion of the local population employed by Villani in the creation of high-quality prosciutto and other salumi. Additionally, the town is home to the esteemed Villani family Salumi museum, known as Il Museo della Salumeria or MUSA, which has become a notable tourist attraction in the region. This museum celebrates the family's heritage, passion, innovation, and unwavering dedication to producing exceptional salumi.
The Villani family appreciates the longstanding nature of their craft. In their museum, there is a display highlighting one of the ancient Roman streets in Rome, Via Panisperna, which translates to "street of bread and leg ham." Who would have guessed that the Romans had a penchant for a prosciutto panino? In the 1930s, one of Costante and Ernesta's sons returned from a trip to the United States, bringing back new technology he had learned from the American meat industry. Among the innovations were drying hangers used in America's ham industry, which played a vital role in modernising salumi production for the Villani family. This integration of new technology significantly enhanced quality, production efficiency, and packaging for Villani. As a result, Villani proudly exported their first shipment of salumi directly to New York over 80 years ago.
Villani's ability to blend modern technology with time-honoured techniques enables them to overcome traditional challenges. During the aging process of prosciutto, rancidity can impact its quality. However, through meticulous temperature and humidity control, Villani masterfully produces prosciutto and other salumi with a rich, deep, and pure flavor that culminates in a clean and refreshing taste.
We are very proud to offer Vilani’s range of Prosciutto di Parma, Prosciutto di San Daniele and Culatta exclusively in South Australia from our sub-distributorship agreements with importer Savour and Grace.
See Villani’s range of offerings from Secco - https://www.seccofinefoods.com.au/villani
Villani Salumi’s Website - httphttps://www.villanisalumi.it/en