Protected Designation of Origin

Transcription

1 Prosciutto di San Daniele

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3 Protected Designation of Origin The PDO logo Prosciutto di San Daniele and Grana Padano Cheese have been recognised by the European Union as Protected Designation of Origin (PDO) products since In order to achieve PDO status, products must respect the strict Production Speci ications. This EU Designation is reserved for products that come from a strictly de ined geographical area and are produced using distinctive processing techniques steeped in the history and tradition of that place. A PDO logo guarantees high quality, authenticity and traceability by ensuring certain Production Speci ications, including: Clear boundaries of the geographical area of origin of both the products and the raw materials Production methods following the traditional recipe Clear labels indicating where and when the products were made Quality and authenticity certi ication by independent and neutral accredited certifying bodies High quality physical and organoleptic characteristics Prosciutto di San Daniele and Grana Padano Cheese are protected by Consortiums which control each step of the production and help promote and protect them. They are appointed by the Italian Ministry of Agricultural and Forestry Policies. Furthermore, the independent certifying bodies are: INEQ (Istituto Nord Est Qualità), which meticulously inspects Prosciutto di San Daniele, while CSQA is responsible for checking the authenticity and of ire-branding Grana Padano Cheese.

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5 Prosciutto di San Daniele A magical place. A unique prosciutto. San Daniele del Friuli is a perfect place for curing prosciutto: here the breezes of the Adriatic Sea meet those from the Alps, the morainic hills curb humidity and the Tagliamento river regulates the temperature. The climate and traditional processing, which is the result of centuries of experience, give us a prosciutto that is delicate to the taste and so soft to palate that it melts in the mouth. Its aroma grows more persistent as maturing progresses. Prosciutto di San Daniele is natural, Italian and unique as it is made only with selected thighs from Italian pigs, sea salt and the special microclimate of San Daniele del Friuli. No types of additive or preservatives are used. The Consortium of Prosciutto di San Daniele represents all producers of this unique delicacy. Set up in 1961 to protect and promote the product, the Consortium holds the PDO Production Speci ication, supervises its correct application and safeguards the mark. It also improves the knowledge about Prosciutto di San Daniele and its unique quality and reputation.

6 Product Processing Prosciutto di San Daniele is produced using only pigs that are born and reared in Italy. Here is a summary of the production process. Selection Trimming The fresh thighs are rigorously inspected and only those that meet the requirements of the Production Speci ications are selected for processing. Afterwards the thighs are trimmed using special cuts to make them suitable for ideal ageing. Salting Pressing Using traditional San Daniele processing techniques, the thighs are left salted for as many days as they weigh in kilos. After salting, the thighs undergo pressing, which allows the salt to penetrate deeply and gives them their traditional guitar shape. This is a processing phase typical and exclusive of Prosciutto di San Daniele. Resting The thighs are left to rest hanging in a special room. This allows for the drainage of the thighs and their optimal maturing.

7 Washing Drying After resting, the thighs are washed with warm water to remove the salt. After washing, the thighs are kept in an environment where they are then dried and acclimatized. Sugnatura The paste made by pork fat and rice or wheat lour called sugna is applied to the uncovered part of the thigh keeping this portion of meat tender and protected. Maturing Four to ive months after processing began, the thighs are moved to the ageing rooms under optimal temperature, humidity and ventilation conditions. Puntatura The progress of maturation is checked by inserting a horse-bone needle at speci ic points in the thigh. Marking Inspections are conducted thirteen months after the beginning of processing. Only the prosciuttos that satisfy all the requirements are certi ied and the Consortium mark is branded onto them.

8 Quality Marks Prosciutto di San Daniele carries a series of codes and marks on its rind that allow complete traceability, including its origin and all the stages of production process. The breeder s tattoo, with its own identi ication code and a number that indicates the month of birth of the animal. The abattoir s branding mark. The D.O.T. mark that shows the date on which the prosciutto began to be processed. Finally the brand of the Consortium of Prosciutto di San Daniele, which is made on the rind after it has been checked by the INEQ, as well as the identifying code of the prosciutto factory. The Breeder s tattoo The Abattoir The date on which the prosciutto began to be processed The Consortium Brand

9 Nutritional Properties Prosciutto di San Daniele is completely natural: it is made exclusively with meat from Italian pigs and sea salt, it has neither additives nor preservatives. It is an excellent source of proteins and vitamins, in particular B1 and minerals, especially phosphorus, zinc and potassium. It is recommended for everyone for its high nutritional value and easy digestibility. Nutritional values based on a 50 g portion Energy values Kcal 136/Kj 568 Protein 12,9 g Fats: saturated unsaturated 9,3 g 3,3 g 5,7 g Sodium 0,89 g Carbohydrates 0,1 g Phosphorus 92 mg 13,1 % RDA* Vitamin B1 0,34 mg 30,9 % RDA* Vitamin B2 0,10 mg 7,1 % RDA* Vitamin B6 0,52 mg 37,1 % RDA* Vitamin PP 2,57 mg 16,0 % RDA* Zinc 1,19 mg 11,9 % RDA* Potassium 291 mg 14,5 % RDA* *RDA Recommended Daily Allowance Storing Whole prosciutto on the bone: in a cool place away from draughts, at a temperature of +20 C or less. Prosciutto without bone: in the fridge between 0 C and 7 C, covering the uncovered part with foil or cling ilm. Packaged in any way: in the fridge between 0 C and 7 C. Sliced and not packaged: in the fridge between 0 C and 7 C and to be used within 12 hours.

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11 Grana Padano Cheese A fascinating history dating back to 1,100 A. D. Benedictine monks ingeniously invented the recipe for Grana Padano Cheese as a clever way of preserving surplus milk. The reputation of Grana Padano Cheese was established over time and it soon became a highly esteemed prize ingredient at Renaissance banquets held by princes and dukes, as well as being a main source of nourishment for people in rural areas. The traditional methods of producing Grana Padano Cheese have been handed down unchanged through the centuries, ensuring that the product continues to display today the characteristics of lavour, aroma and texture, as well as appearance, for which it is world famous. Dating back to 1954, the Consortium for the Protection of Grana Padano Cheese brings together producers and maturers to protect and promote Grana Padano Cheese around the world. It ensures that every wheel of cheese is made to traditional standards so that it can be ire-branded with the Grana Padano mark.

12 Product Processing These are the production stages of Grana Padano Cheese that transform milk into a top quality cheese, the result of experience and tradition, with its unique taste and texture. From the milk to the wheel Grana Padano Cheese is made from raw cow s milk from the production area, originating from no more than two daily milkings and only produced in cheese dairies authorised by the certi ication body. The milk, which has been partially skimmed by natural surface skimming, is placed in traditional copper vats to which whey produced by the previous cheese-making process, and the rennet are added. Coagulation is a fundamental stage that creates a stiff curd which is inally chopped and manually broken down by an instrument called spino. This is the main step in order to obtain the typical granular texture of the cheese. Salting Two days after the cheese has been produced, having now obtained a cylindrical shape in the moulds, it is immersed in brine, a solution of water and salt. This process normally lasts between 16 and 25 days.

13 Ageing Once the wheels have been taken out of the brine, they are transported to rooms where the temperature is 35 C and the wheels are gently ventilated for some hours. Once dried, they are transferred to the ageing warehouse and left to rest for nine months at C. During this period of time, the wheels are checked, cleaned and turned approximately every ifteen days. Tapping After nine months the Grana Padano wheels are examined by impartial testers from the Consortium of Grana Padano Cheese with the traditional inspection tools: a small hammer and a needle. These checks allow the aroma, lavour, colour and structure of the product to be accurately veri ied. Fire-Branding Only wheels that meet all the quality checks carried out by the Consortium s experts will receive the Grana Padano ire-branded mark. The impartiality of the Consortium is a guarantee of quality and respect for the Production Speci ications and tradition.

14 Quality Marks Grana Padano PDO Cheese is recognisable thanks to a series of special marks: ORIGIN MARKS The casein plate, on the lat side of the wheel, has the writing GRANA PADANO, the identi ication codes of the wheels and the writing garantito dal MIPAAF. It is the wheel s identity card. The four-leaf clover, stamped on the cheese when the wheel is made and certi ies its origin and production plant. The dashed diamond shaped lozenges that bear the alternate words GRANA and PADANO allow the product to be identi ied even when sold in portions. SELECTION MARKS The ire-branded GRANA PADANO mark, that quali ies and certi ies that the wheels are perfect, is placed when they are 9 months old. The casein plate The four-leaf clover The diamond shaped lozenges Grana Padano Logo Oltre 16 mesi Oltre 20 mesi

15 According to how long the Grana Padano PDO Cheese has been aged, it may receive two further quality and guarantee marks: Oltre 16 mesi (over 16 months) logo printed only on packaging, certi ies longer ageing compared to the minimum required; Riserva Oltre 20 mesi (over 20 months) a branding that identi ies a product that has been aged for a long time and that is highly prized. The Riserva logo appears on the packaging and as a second ire-brand on the wheels. Nutritional Properties Grana Padano PDO is a cheese obtained from raw milk partially-skimmed by natural surface skimming. It is easily digestible and therefore particularly recommended for children and elderly people, as well as for sportspeople. An excellent source of calcium and energy, it may play an important part in the diet of pregnant or breastfeeding women. Nutritional values based on a 100 g portion* Energy values Kcal 388/Kj 1612 Protein 33,0 g Fat 28,4 g Calcium 1165 mg Vitamin A 224 μg Sodium Chloride 1,6 g Iron 140 μg Contains lysozyme, a natural egg-white protein *Source: Grana Padano Protection Consortium Storing The ideal temperature for storing whole cheeses is 15 C. Portioned cheese, on the other hand, should be stored in the fridge at between 4 and 8 C, wrapped in plastic ilm so it does not dry out. It should be kept away from strong-smelling foods.

16 Involtini of San Daniele and braised chicory with a salad of purple artichokes and Grana Padano lakes Ingredients (serves four): 8 slices San Daniele, thinly sliced 80 g Grana Padano, shaved 7 g brown sugar 2 pc big, red chicory, washed, quartered lengthwise A few drops of traditional balsamic vinegar 1 lemon for pressing 4pc purple artichokes, washed, quartered lengthwise and resting in water with the juice of ¼ of a lemon 50 ml olive oil, extra virgin Salt White pepper 100 ml white wine 200 ml chicken stock Preparation Caramelise the chicory with half of the olive oil and the brown sugar in a frying pan. Deglaze with the white wine and ¼ of the juice of a lemon. Add salt and pepper and braise for 5 min. Put the pan aside and keep it heated. Sear the artichokes with the rest of the olive oil. Deglaze with chicken stock. Vaporize the remaining liquid on low heat. Lay 2 slices of the ham in a group of four. Place the chicory on a cloth and dab gently. Wrap half of it with the Prosciutto di San Daniele. Arrange the chicory with the artichokes and decorate with Grana Padano and balsamic vinegar.

17 Fresh tagliolini with Grana Padano, Prosciutto di San Daniele and black truf le Ingredients (serves four): 200 g grated Grana Padano 200 g Prosciutto di San Daniele inely sliced 500 g fresh tagliolini pasta 100 g butter 100 g veal stock Salt and pepper 1 large black truf le Preparation Melt the butter in a sauté pan, add the veal stock, salt and pepper. Boil the water and cook the tagliolini al dente, just a couple minutes as they are fresh and they will cook quickly. Sautéé the pasta, add a handful of grated Grana Padano and the sliced Prosciutto di San Daniele. Plate the tagliolini and cover with black truf le slices.

18 Prosciutto di San Daniele, shaved Grana Padano, grilled asparagus and watercress mayonnaise Ingredients (serves four): 20 thin slices Prosciutto di San Daniele 80 g Grana Padano, shaved 2 bunches of green asparagus 2 tablespoons extra virgin olive oil ½ lemon, for juice Salt and freshly ground black pepper For the watercress mayonnaise: 2 large free-range egg yolks, or 3 medium egg yolks, at room temperature 1 tsp Dijon mustard 2 tsp white wine vinegar ½ tsp salt 100 ml olive oil 200 ml sun lower oil g watercress, bunched if possible, large stalks trimmed Preparation Light the grill 30 to 40 minutes before you re ready to cook. Put the ingredients for the mayonnaise into a food processor, adding the olive and sun lower oil together and slowly while the processor is working and including the watercress last. Keep the mixture aside. Toss the asparagus on a baking sheet with the olive oil, ½ teaspoon salt and some pepper. When the coals are red and glowing, grill the asparagus 2 to 3 minutes, until slightly charred and tender. Arrange the San Daniele and grilled asparagus on a plate and shave the Grana Padano on top of them, inish with a generous spoon of watercress mayonnaise.

19 Prosciutto di San Daniele Wild mushrooms with lemon thyme and Grana Padano baked in parchment with Prosciutto di San Daniele cones Ingredients (serves four): 50 g grated Grana Padano 450 g mixed wild mushrooms, cleaned and dried Leaves from 3 twigs of lemon thyme 2 inely diced shallots 1 clove of freshly chopped garlic For the Prosciutto di San Daniele cones: 125 g diced Prosciutto di San Daniele 125 g lour 60 g butter 125 g quark ½ teaspoon of salt 1 tablespoon of cumin 1 egg yolk Preparation Mix the lour, quark, salt and butter, knead to form dough and let it rest for 1 hour. Preheat the oven to 200 C. Combine the cumin and the Prosciutto di San Daniele. Roll out the dough and cut into long triangles. Top with the prosciutto and roll into cones. Brush the egg yolk and bake them for 15 minutes. Preheat the oven to 190 C. Fry the onion and garlic in a pan with olive oil, add the mushrooms and cook further brie ly. Add into a bowl and mix with thegrana Padano and the thyme leaves. Spread a sheet of baking paper, place one portion of mushrooms in the middle and tie the ends of the paper together on top. Bake for 15 minutes.

20 Follow our tradition at Prosciutto di San Daniele & Grana Padano en CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND ITALY.