Prosciutto, particularly prosciutto di Parma and prosciutto di San Daniele, are celebrated Italian cured meats with distinctive regional roots. Originating from distinct areas—Parma and San Daniele del Friuli—each has unique production methods that influence their texture, color, and flavor. The DOP designation ensures that these prosciuttos adhere to traditional practices and regional authenticity. Prosciutto di Parma is characterized by its mild and nutty flavor, whilst San Daniele offers a slightly stronger taste. Despite visual similarities, the nuanced differences lead to a rich gastronomic experience.
Prosciutto di San Daniele, while similar, is typically darker in color and has a slightly more intense flavor, influenced by its unique environmental conditions.
The DOP label guarantees that both types of prosciutto are produced following traditional methods specifically tied to their regions, ensuring authentic taste and quality.
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