"The particular positioning of the brand and of the distinguishing features of the Pdo are recognizable - stressed Chichetti - the real San Daniele until the last slice. But what makes this even more recognizable is the taste" in the interpretation of the chef Francesco Apreda of the restaurant starry Idylio by Apreda has had a role throughout the entire meal. "The San Daniele Ham - he said the chef Apreda - it is very versatile, and for the low salt content also lends itself to pairings with fish, such as saltimbocca of cod, and even in the dessert. For the occasion, served with a broth of prosciutto di San Daniele" is very appreciated by the guests. But even those who have consumption opportunities more smart, with the purchase of San Daniele ham in the pan will taste and quality: "in pan - stated, yet the Dg consortium Cichetti - has no preservatives, so it is true that has a shelf life limited, for approximately 60 days. And it's aged a month more".
The production of the Pdo Prosciutto di San Daniele, said the Consorzio friulano, 2019, is approximately 2.600.000 thighs started to manufacture. The production of pre-sliced in a tray marked indexes very positive, with over 21.2 million packs of certified in slight decrease compared to the previous year equal to 380.769 hams for a total of over 1.812.000 kg. The pre-sliced was re-elected, then, the trend of selling more high performance for the Prosciutto di San Daniele, in line with the new lifestyles and new modes of consumption, for people who prefer more and more products ready-to-eat.
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