{"id":1387,"date":"2009-11-09T15:03:24","date_gmt":"2009-11-09T14:03:24","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/prosciutto-san-daniele-francais\/"},"modified":"2009-11-09T15:03:24","modified_gmt":"2009-11-09T14:03:24","slug":"prosciutto-san-daniele-francais","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/","title":{"rendered":"Prosciutto San Daniele"},"content":{"rendered":"<h3>La tradition du Prosciutto San Daniele<\/h3>\n<p>La <strong>tradition<\/strong> du <strong>Prosciutto<\/strong> de <strong>San Daniele<\/strong> remonte \u00e0 l&rsquo;\u00e2ge du fer et donc aux Celtes. \u00c0 une \u00e9poque o\u00f9 les r\u00e9frig\u00e9rateurs n&rsquo;existaient pas et o\u00f9 il fallait satisfaire le besoin de viande m\u00eame en hiver, les gens ont eu l&rsquo;id\u00e9e de rendre leur viande durable en la s\u00e9chant. Le microclimat unique de San Daniele del Friuli, situ\u00e9 entre l&rsquo;Adriatique et les Pr\u00e9alpes, a soutenu les gens dans cette entreprise. Conform\u00e9ment \u00e0 la tradition, le jambon est toujours trait\u00e9 uniquement avec du sel. \u00c0 l&rsquo;origine, seuls les petits cochons noirs du Frioul \u00e9taient \u00e9lev\u00e9s pour le jambon, mais avec la demande croissante, des cochons provenant des r\u00e9gions avoisinantes \u00e9taient \u00e9galement introduits clandestinement dans le village la nuit. De nos jours, pour la production du Prosciutto San Daniele, des races plus grandes issues de 10 r\u00e9gions principalement du nord de l&rsquo;Italie sont utilis\u00e9es.<\/p>\n<h3>La f\u00eate du Prosciutto San Daniele<\/h3>\n<p>Dans la localit\u00e9 de San Daniele del Friuli, une <strong>f\u00eate<\/strong> en l&rsquo;honneur du <strong>Prosciutto San Daniele<\/strong>, appel\u00e9e \u00ab\u00a0<a href=\"http:\/\/www.ariadifesta.it\/\">Aria di Festa<\/a>\u00ab\u00a0, est organis\u00e9e chaque ann\u00e9e en juillet. Comme nous l&rsquo;a racont\u00e9 Signora Cozzi du Consorzio, une immense zone de d\u00e9gustation est alors install\u00e9e sur la place centrale, o\u00f9 l&rsquo;on peut go\u00fbter gratuitement au Prosciutto di San Daniele pendant trois jours. De nombreux amateurs du Prosciutto di San Daniele se rendent \u00e0 cette occasion dans ce village d&rsquo;environ 8000 habitants, le nombre de visiteurs atteignant environ 300.000, soit bien plus que le nombre d&rsquo;habitants. La majorit\u00e9 des gourmets, comme nous l&rsquo;a racont\u00e9 Signora Cozzi, vient surtout d&rsquo;Allemagne et d&rsquo;Autriche. Outre le Prosciutto, des vins du Frioul et de la Paulaner sont \u00e9galement appr\u00e9ci\u00e9s. La brasserie est partenaire depuis longtemps. En plus des d\u00e9gustations, il y a aussi des s\u00e9minaires, par exemple sur la mani\u00e8re de d\u00e9couper les jambons.<\/p>\n<figure id=\"attachment_2002\" aria-describedby=\"caption-attachment-2002\" style=\"width: 450px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2002\" title=\"Prosciutto San Daniele\" src=\"\/blog\/wp-content\/uploads\/2009\/09\/prosciutto_san_daniele.jpg\" alt=\"Prosciutto San Daniele\" width=\"450\" height=\"493\" \/><figcaption id=\"caption-attachment-2002\" class=\"wp-caption-text\">Prosciutto San Daniele<\/figcaption><\/figure>\n<h3>Le Consorzio del Prosciutto di San Daniele<\/h3>\n<p>Signora Cozzi du <strong>Consorzio del Prosciutto di San Daniele<\/strong> nous a partag\u00e9 de nombreuses informations int\u00e9ressantes sur cette association de producteurs lors de notre visite au si\u00e8ge du Consorzio. Fond\u00e9 en 1961, le Consorzio compte parmi les plus anciens d&rsquo;Italie. Son objectif principal a toujours \u00e9t\u00e9 d&rsquo;assurer la qualit\u00e9 du Prosciutto di San Daniele. L&rsquo;ensemble de la cha\u00eene de valeur peut \u00eatre suivi \u00e0 l&rsquo;aide de bases de donn\u00e9es \u2013 du porcelet dans l&rsquo;exploitation d&rsquo;\u00e9levage au jambon fini, le produit Prosciutto San Daniele est constamment contr\u00f4l\u00e9 et marqu\u00e9 lorsqu&rsquo;il passe le contr\u00f4le. Le Consorzio est d&rsquo;ailleurs aussi le sponsor du Salone del Gusto, la foire Slow Food \u00e0 Turin, <a href=\"\/zu-besuch-bei\/messe\/salone-del-gusto-slowfood-messe-in-turin\">que nous avons \u00e9galement visit\u00e9e<\/a>.<\/p>\n<h3>L&rsquo;exportation du Prosciutto San Daniele<\/h3>\n<p>Signora Cozzi nous a \u00e9galement fourni quelques chiffres : En 2008, le Consorzio del <strong>Prosciutto di San Daniele<\/strong> regroupait 31 entreprises produisant ensemble 2.700.000 jambons. En comparaison, 9 millions de jambons de Parme sont produits chaque ann\u00e9e, mais la zone de production est consid\u00e9rablement plus grande, comme nous l&rsquo;a expliqu\u00e9 Signora Cozzi. 15 % des jambons sont destin\u00e9s \u00e0 l&rsquo;<strong>exportation<\/strong>. Parmi ceux-ci, 70 % vont dans l&rsquo;UE, dont 40 % en France et 14 % en Allemagne. En dehors de l&rsquo;UE, les \u00c9tats-Unis sont le plus grand march\u00e9 d&rsquo;exportation, principalement en raison du grand nombre d&rsquo;immigrants italiens qui ne veulent pas renoncer au go\u00fbt de leur patrie dans leur nouveau pays.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le jambon San Daniele, h\u00e9ritage celtique, est produit dans un microclimat unique, gr\u00e2ce au sel seulement. Le \u00ab\u00a0Prosciutto San Daniele Fest\u00a0\u00bb, un festival annuel, attire des amoureux du gastronomie. Le \u00ab\u00a0Consorzio del Prosciutto di San Daniele\u00a0\u00bb garantit la qualit\u00e9 depuis 1961. 15 % de la production est export\u00e9e, notamment en France, Allemagne et aux \u00c9tats-Unis.<\/p>\n","protected":false},"author":2,"featured_media":1386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Prosciutto San Daniele - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prosciutto San Daniele - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le jambon San Daniele, h\u00e9ritage celtique, est produit dans un microclimat unique, gr\u00e2ce au sel seulement. Le &quot;Prosciutto San Daniele Fest&quot;, un festival annuel, attire des amoureux du gastronomie. Le &quot;Consorzio del Prosciutto di San Daniele&quot; garantit la qualit\u00e9 depuis 1961. 15 % de la production est export\u00e9e, notamment en France, Allemagne et aux \u00c9tats-Unis.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2009-11-09T14:03:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/prosciutto_san_daniele.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"450\" \/>\n\t<meta property=\"og:image:height\" content=\"493\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Prosciutto San Daniele\",\"datePublished\":\"2009-11-09T14:03:24+00:00\",\"dateModified\":\"2009-11-09T14:03:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/\"},\"wordCount\":589,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/prosciutto-san-daniele-francais\/\",\"name\":\"Prosciutto San Daniele - 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