Principe first began producing beechwood smoked hams and frankfurters in Trieste, a city in northeastern Italy bordering Slovenia, in 1945. It wasn’t until the 1970s that the company began producing their signature San Daniele prosciutto, which is now enjoyed in more than 40 countries around the world. This flagship Italian meat is the pride and joy of the Friuli Venezia Giulia region.
San Daniele Prosciutto
Anyone who knows anything about Italian cured meats has heard of prosciutto di Parma. While Principe did open a facility in Parma in 2010 to begin producing their own prosciutto di Parma, it is San Daniele prosciutto that remains the brand’s most beloved product. So, what’s the difference? As with all Italian food, cured meat like prosciutto is a product of its environment; the local microclimate and available resources give the meat its distinctive taste. Prosciutto di San Daniele can only be made in its small namesake town near the Dolomite mountains. Here, mountain winds meet with breezes coming in from the Adriatic sea, giving the prosciutto a distinct flavor during the air-drying process. The cool, low-humidity area fosters an ideal environment for aging.
