Salumi Australia and Principe Food – partners in Prosciutto

 In Bulletin

Salumi Australia has partnered with Italy’s most prestigious prosciutto brand to introduce their traditional flavours to the Australian market.

Introducing Principe Food

Principe Food, an Italian generational business started in 1945, specialises in the production of San Daniele prosciutto, a dry cured ham that’s handcrafted and aged in the San Daniele del Friuli region of north east Italy. Salumi Australia has partnered with Principe Food to introduce a small range of their prestige San Daniele prosciutto line to our customers from mid-February.

Consciously cured

We chose to partner with Principe Food as our preferred prosciutto supplier as their company philosophy and principles align with our own. They are all about quality pork, traditional techniques and consciously cured products. Their pigs are raised ethically, fed an exceptional diet and their breeding farms of origin are world class.

San Daniele prosciutto

There are two famous varieties of Italian prosciutto – Prosciutto di Parma from Parma and Prosciutto di San Daniele from the San Daniele del Friuli area in the Friuli-Venezia Giulia region of Italy. The microclimate of Friuli-Venezia Giulia is quite unique. The cold air coming from the foothills of the Alps meets the hot streams of the Adriatic Sea, creating climate conditions that are extremely favourable for the prosciutto ageing process. Most of Principe’s prosciutto is aged for 13 to 16 months.

The prosciutto ageing process

Ageing Prosciutto

Ageing Prosciutto at Principe Food

The process for handcrafting San Daniele prosciutto begins with pork legs that are derived exclusively from Landrace, Duroc or Large White pigs. Each leg weighs between 11.5 and 16.5kg and bares the mark of its farm of origin.

Expert prosciutto craftsmen carve out an inverted ‘V-shaped’ piece of skin from each leg to allow the salt cure to absorb more uniformly. The legs are covered in salt and left for one week. The salt is then removed and a second salt rub is applied. Each leg is then left to air for 1 day per kg of weight.

The legs are brushed free of the salt and hung to air for a further 100 – 105 days. The they are washed of salt and dried for a further week. This is when the six month ageing process begins! At the end of six months, the hanging legs are then rubbed with pork lard called “sugna”.

At around 13 months specialised prosciutto craftsmen use a the shin bone from a horse, which is extremely porous, to test the aroma of the prosciutto. They insert the bone into the meat and then pull it out and smell to ensure the final product is up to standard.

Finally, each prosciutto is covered with a mix of pork lard and vegetable flour for better preservation.

The team at Principe Food has our own heart when it comes to creating consciously cured small goods using traditional techniques. They put a lot of love into their craft and at Salumi Australia are excited to share their exceptional San Daniele Prosciutto with you.