th
# 60 • MAY 17 , 2015
th
# 60 • MAY 17 , 2015
protected part of the rind is
covered with suet, which keeps the meat soft. The curing
process transforms the fresh
meat into prosciutto. The legs
are hung up for 5 months in
rooms with north-south facing windows to catch the
warm winds from the Adriatic
Sea and the contrasting cold
winds that come from the
Alps.
Once the "curing" is over,
each prosciutto is rigorously
checked. A small, pointed
horse bone is inserted into
five points of the meat and
examined by experts with a
heightened sense of smell.
Only prosciutto that meets
the requirements will be fire-branded with the mark of
the Consortium. Attention to
detail, patience and love of
tradition make Prosciutto di
San Daniele DOP (Protected
Designation of Origin) a truly
unique product.
26 | WE THE ITALIANS
WE THE ITALIANS | 27
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