The Friuli Venezia Giulia region, located in the eastern part of Italy, delights not only with its picturesque landscapes and rich history, but also with its unique culinary flavours. One of the area’s most distinctive and prized culinary products is the various varieties of ham. Ham in this region is not just a common dish – it is a symbol of tradition, craftsmanship and passion that has been passed down from generation to generation. Smoking and ham production in Friuli Venezia Giulia have a long history dating back hundreds of years. This area is renowned for its preservation of old, traditional production techniques and its concern for the quality and authenticity of its products. The excellent quality of the local raw materials, the in-depth knowledge of the artisans and the unique natural conditions favourable to maturation have earned the ham from this region a reputation not only among local gourmets, but also worldwide.
1. San Daniele
The drying process for San Daniele ham usually takes between 12 and 18 months. This is quite a long time, but it is what gives the ham its unique flavour and texture. It is a careful process and requires patience.
In Udine, San Daniele ham is used in many traditional dishes. We can find it in appetisers such as antipasti, where it is served with cheese and olives. It is also often added to salads, pasta, risotto and even on pizza. The possibilities are endless! San Daniele ham adds a unique flavour and aroma to many dishes.
It is a protected regional product from Italy that must be produced in a specific region to receive the 'San Daniele’ designation. It is part of Italy’s culinary heritage and enjoys international recognition.
2. Prosciutto
Prosciutto ham is smoked and has a delicate, sweet flavour. It is also a popular regional speciality that can be found in many restaurants and shops in Udine. Prosciutto cotto is very aromatic and is the most popular deli ham in Italy, being used most often in sandwiches, pizzas and various types of salads.
If you want to try prosciutto ham in the city of Udine, the best place to do so is the restaurant „Osteria Al Vecchio Stallo”. This charming place serves authentic Italian dishes, including delicious prosciutto ham. It is the perfect place to savour the flavours of the local cuisine and enjoy the atmosphere of Udine.
3. Speck
Speck ham is smoked and has a more intense flavour. It is a traditional product from the South Tyrol region, which neighbours the Udine region. Speck ham is often used in local cuisine as an accompaniment to various dishes such as risotto, soups or sandwiches. If you are curious about different types of ham, speck ham is also worth trying!
Speck ham is smoked and has a more intense flavour. It is a traditional product from the South Tyrol region, which neighbours the Udine region. Speck ham is often used in local cuisine as an accompaniment to various dishes such as risotto, soups or sandwiches. If you are curious about different types of ham, speck ham is also worth trying!