For week 3 of Italian Heritage Month, Giancarlo, Angelo’s grandson and our deli buyer, takes us to our international deli for his favorite item!
When thinking of Italy, you can’t help but think of the flavorful delicious deli meat! It only makes sense that as our deli buyer, Giancarlo’s favorite Italian item is Prosciutto San Daniele.
Giancarlo says “I love this prosciutto because of its unique texture/flavor. The air temperature and moisture levels in the town of San Daniele del Friuli are perfect for curing prosciutto which makes it require less salt to cure, resulting in a sweeter, more mild flavor.”
Prosciutto is a thin, cured meat that has become a culinary staple worldwide.
The tradition of producing prosciutto in San Daniele dates back centuries. The region’s mild climate, low humidity, and gentle breezes provide the ideal conditions for curing the meat. Over the years, local producers developed a refined process that involves careful selection of pigs, salt curing, and aging in special cellars.
Prosciutto San Daniele is characterized by its delicate flavor, sweet aroma, and slightly salty taste. The texture is smooth and tender, with a hint of nuttiness. It’s often described as “melting” on the tongue.
Imported prosciutto, especially from Italy, offers a depth of flavor that is hard to replicate. The curing process, often involving natural methods like aging in mountain caves, results in a very distinct and complex taste!
While prosciutto is great to just snack on, there are so many ways you can enjoy it!
Charcuterie Board: Prosciutto is a classic addition to charcuterie boards, where it can be paired with a variety of cheeses, fruits, nuts, and crackers.
Sandwiches and Wraps: Add a slice of prosciutto to your favorite sandwich or wrap for a flavor boost.
Salads: Crumble prosciutto over a salad for a savory and salty crunch.
Pasta: Toss cooked pasta with a simple sauce made with olive oil, grated Parmesan cheese, and prosciutto.
Feeding Families and Their Traditions from Generation to Generation
