Brief history of Prosciutto di San Daniele

San Daniele is renowned for its beauty and for its ham.
Built on top of a hill, with the Friuli mountains as a backdrop, San Daniele is situated in a strategic position where dry and cool winds coming from the Alps meet warm airstreams coming up from the Adriatic sea. The hill region of morainic origin where it lies provides for a ventilation that naturally controls air humidity; as a result, it enjoys a unique and inimitable micro climate.

The unique characteristics of the San Daniele micro climate were already understood by the Celts, the first inhabitants of this territory, who in pre-Roman times discovered pork salting and curing techniques. At those times pigs grew in nearly wild conditions, feeding mainly on acorns, in which the oak woods that covered the hill area were particularly rich.
In the Middle Ages the Patriarchs of Aquileia, who ruled over that part of Friuli, were regular consumers of prosciutto, as some historical documents of that time bear witness. Starting from 1420, under the Venetian Republic’s rule, the Venetian Doges also became passionate consumers of prosciutto di San Daniele, and they had it served as one of the main courses at the most important banquets and receptions. The renown of this particular cured ham grew fast, until the same prelates gathered at the famous Council of Trent in 1563 had prosciutto of San Daniele despatched to them by mule, watched over by an armed escort to make sure the precious goods arrived safe at their destination, as an ancient document of the Municipal Library tells.
Napoleons’ army, when they invaded Friuli at the beginning of the 19th century, appreciated prosciutto to such an extent that eventually France became its major foreign importer.
At the end of the 19th century, the famous poet Giosuè Carducci on his way to Arta Terme (an important thermal resort in the Friuli Alpine region) used to stop in San Daniele to taste some ham and admire the view that could be seen from the top of its hill.

And so we come to the present day. It can be affirmed with good reason that the production of prosciutto di San Daniele is intertwined with the history of the town, it has always followed the course of events, and sometimes it even influenced the history itself of this ancient commune of Friuli.
In any case, the little town of San Daniele is so beautiful that it deserves visiting, may be for a weekend; let yourselves be caught by the magic atmosphere of its intact medieval structure, walk through the narrow streets and squares of its historical centre. There are many other reasons for coming to San Daniele, but the main one is to enjoy the famous prosciutto, in one of the most beautiful towns of Friuli Venezia Giulia.

For additional information about San Daniele www.infosandaniele.com