Friuli’s best-known prosciutto crudo is arguably San Daniele, though it’s not the region’s only prosciutto of note. The cool air of the Julian Alps and the warm Adriatic air coupled with the mediation of the Tagliamento River results in a backdrop that provides ideal aging conditions for Italy's national ham.
These Friuliano prosciutto crudo varieties are seasoned naturally, contain no additives, and are made exclusively with Italian pork, just as the specifications require.
The Consortium of Prosciutto Crudo di San Daniele
The Protection Consortium of Proscuitto Crudo di San Daniele guarantees the consistency of product quality for all members. A group of producers with the aim of protecting and spreading the Prosciutti di San Daniele founded the consortium in 1961 to establish production rules. Today, 31 recognized producers are members along with slaughterers and breeders who belong to the production chain, just as the founders had wished.
Five types of prosciutto crudo produced in Friuli
Prosciutto Nostrano
This traditional prosciutto from the mountains is produced in Carnia, which is part of the province of Udine. The one from the hills is more common than the one from the plains.
Prosciutto di Sauris
Also produced in the province of Sauris, this prosciutto is known for the light beechwood smoking that makes it soft and delicate.
Prosciutto di Cormons Friulian-Habsburg
The Central European tradition of smoking has also contributed to the success of this other excellent regional raw prosciutto, although the secret lies in the simplicity of its curing method: opening the windows every evening and closing them in the morning.
Prosciutto di Carso
Another area devoted to the natural preservation of meat is Carso, where pigs are mostly raised in the wild. The Italian-Slovenian traditions have given way to softer, fattier prosciutto that is cut with greater thickness.
Prosciutto di Fagagnà also warrants a mention, even though it hasn’t (yet) been designated a traditional product of Friuli. It’s made not with the thigh but with the pork loin, which results in a softer, more delicate product. Furthermore, Prosciutto Crudo di Fagagnà does not require a long seasoning. It ages 7-8 months, the meat always comes from purebred pigs reared in the San Daniele agri-food district.
Producers to try
La Glacere
This prosciuttificio is named for the Borgo Sopracastello di San Daniele del Friuli. There, ice from the nearby lake was once stored in the town ice house known as la glacere. These climatological factors led to the locale being chosen as the production place for Prosciutto di San Daniele. Born as an artisan workshop in the 1950s, La Glacere today is one of the area’s first prosciutto factories, with a production capacity of about 8,000 legs per year. Via Osoppo 9, San Daniele del Friuli, website
Prosciuttificio Prolongo
Giovanni Prolongo dreamed of making Prosciutto di San Daniele so from a young age he started butchering for local families, working from house to house. After years as a master of the craft, he founded his prosciuttificio in 1957, which has been passed down to children and grandchildren. The procedure is still done by hand as it was in the past. The tradition has been maintained not only in the craftsmanship but also in the natural seasoning – San Daniele's natural air. Via Trento Trieste 129, San Daniele del Friuli, website
Prosciuttificio Zanini Gio Batta
Ask the Zanini brothers anything, except to do appearances, take pictures, or believe more in money than in work. This philosophy has guided the family, who have dedicated themselves to natural prosciutto production since 1963. They track the opening, closing, and maturing moments like clockwork. Their promise: “We will never increase the current production of 40 per day by just one prosciutto, otherwise we would lose direct control. Then with the money we earn, we can live. What else do we need?" Via Da L’Ancone 2, Villanova di San Daniele, Facebook
La Bottega del Prosciutto di Levi Gregoris
"Hello, world’s best prosciutto shop, how can I help you?" Levi Gregoris answers the phone as such. A few years ago, he sent a few slices of his Prosciutto di San Daniele directly into Obama's hands, completely bewitching the White House. His historic and renowned workshop is a veritable step back in time, one complete with the unmistakable aroma of prosciutto. Since 1980, he has been selling and producing prosciutto, both with and without the bone, along with a vast selection of other excellent products. Via Umberto I, 2, San Daniele del Friuli, website
Wolf Sauris
One of the two remaining companies to produce Prosciutto di Sauris IGP, Wolf Sauris merits a mention. Its prosciutto stands out for its light smoking obtained via natural combustion exclusively from beech wood. A simple but extremely particular process that makes the prosciutto distinct, surprising, and refined. Sauris di Sotto, 88, Sauris, website