— Catalogue line
Italian Excellences
The PDO and PGI of Italian charcuterie
“From tradition to the highest quality”
A charcuterie line offering a range of top-quality products, as fresh and tasty as if they had just been sliced. The six PDO products include dry-cured hams and salamis, representing the best of the Italian tradition. The PGI selection comprises Salame Felino and Bresaola della Valtellina.
— The products
— Frequently asked questions
All about Italian Excellences
What is the difference between Prosciutto di Parma PDO and San Daniele PDO?
The two PDO hams differ in production area, salting and ageing. Prosciutto di Parma is made only in the province of Parma, dry-salted by hand and aged for a minimum of 10–12 months; it has a rounded shape and the five-pointed crown mark. San Daniele is made only in San Daniele del Friuli, salted with sea salt and pressed to aid penetration, with a minimum ageing of 13 months; it has a guitar shape with the trotter left on and the SD mark.
What does the five-pointed crown mark on Prosciutto di Parma mean?
The five-pointed crown is the mark of the Consorzio del Prosciutto di Parma PDO: it is fire-branded onto the rind only after the ham has passed the Consortium's controls and completed the minimum ageing set by the specification. It guarantees origin, production method and certified quality.
How long must a PDO dry-cured ham age?
Minimum times vary by specification: Prosciutto di Parma PDO at least 10 months (12 for legs over 9 kg), San Daniele PDO at least 13 months on legs of at least 12 kg, Carpegna PDO at least 13 months. Optimal ageing for large legs often reaches 18–24 months.