Prosciutto crudo is just one of the fabulous pork products that are produced in Italy.  But it happens to be my personal favorite and specifically prosciutto di San Daniele.  If God really did not want us to eat those animals that had the wrong combination of cud chewing and cloven hooves then prosciutto di San Daniele would not exist.  Or maybe it would and it would be the yummiest work of the devil.

The region the produces the wonderfully cured pork is located just south of the Alps and slightly northeast of Venice.  They are permitted to use pork that is raised in all of the surrounding provinces in northern and central Italy that are raised to specifically high standards.  The Consortia have guidelines for weight, feeding, fat content, water content, intramuscular fat…basically everything except naming the critters.  And wow does it pay off.

From a flavor standpoint the guidelines are further developed by use of zero additives.  It is only salt and time aging that create the fabulous flavor that is so characteristic.  One theory is that the unusual technique of leaving the hoof attached to each leg during the aging process is key in that special something that the prosciutto offers.

From a health standpoint the strict guidelines have evolved a meat that has a surprisingly low saturated fat content and surprisingly high monounsaturated fat content, with significant percentages of oleic acid. For a serving of 100g (just a little under 1/4 pound) the meat contains only 159 calories and 5% or less fat content.

And wow, does it work with so many other good things.  A dot of balsamic vinegar, a pairing with Parmagiano Reggiano, layered with veal and sage for a Saltimbocca or the classic serving with cantelope in the warm summer months.  The prices after import can give a little bit of sticker shock, but the meat is so abundant in flavor that just a small amount lends distinction to anything you combine it with.  And with zero guilt for indulging in this devilishly good meat.