Which cut should I choose?
A guide to the three cuts of San Daniele Prosciutto
The Shin (Stinco)
...here in San Daniele this is considered the connoisseur's cut: it is undoubtedly the sweetest part of the prosciutto, simply because it is the last point of the muscle mass to be reached by the salt.
The Round (Noce)
...this is the rear part of the leg; it has a “tall” profile, typically marbled and always tender. With no deboning seam it is very easy to remove the rind and slice: maximum yield, minimum waste.
The Rump (Fiocco)
...this is the front part of the leg; it is leaner and drier, offering a very distinctive, more assertive flavour. It is ideal for hand-slicing or for those who are more mindful of their diet…
Why San Daniele Prosciutto “Il Camarin”?
...because today, here at Il Camarin, we are able to offer an artisan San Daniele of superior quality — one that boasts one of the lowest average salt contents in the entire consortium. Our careful selection of raw materials and meticulous production results in an extraordinarily sweet and fragrant prosciutto, always tender, created to satisfy the demand for quality that has always distinguished the finest charcuterie and the most discerning palates!
How do I transport it?
...no problem, even at room temperature: your vacuum-packed piece can spend a few days in the car or in a hotel without any ill effect. The only thing to avoid is direct exposure to sunlight, which can melt the fat. Simply refrigerate it again before slicing to make cutting easier.
How long does it last?
Deboned prosciutto crudo, even though the label shows a six-month best-before date, can remain vacuum-sealed for over a year without deteriorating. After a few days a white surface film may form — don't worry: this is simply the natural seeping of the salt. Just remove the first slice and the piece will look fresh and rosy again, as if just packaged.
How do I store it once opened?
Once opened, store the prosciutto in the fridge, preferably wrapped in cling film. The ideal solution is to rest it in an airtight container such as a Tupperware box. The natural enemies of deboned prosciutto are oxidation and fridge odours; strong-smelling foods like onion can quickly permeate the meat. An airtight container protects it from both — for many months!
Does “soft” mean lightly aged?
Absolutely not! “Il Camarin” prosciutto remains consistently tender even after extended ageing. This quality is a direct consequence of the measured use of the only preservative employed: Sicilian sea salt. A sweet prosciutto like ours will always be more tender than competitors’ products at the same ageing level, simply because it contains less salt.
Tips for slicing
If the tenderness makes slicing tricky — especially with the shin — don't worry! Simply place the piece in the freezer for about an hour before cutting: this will firm it up without freezing it, and even a basic home slicer will produce thin, even slices with very little waste. This tip is equally useful for those who slice by hand with a knife.
Is the fat unhealthy?
The fat in prosciutto crudo is very different from the “fresh” fat in salami or pancetta: over two years of ageing it undergoes a deep enzymatic transformation that makes it “noble” and almost free of saturated fats. It does not promote cholesterol and can be consumed even by those with conditions such as diabetes. A slice with its lovely white crown has no rational reason to be trimmed — you would lose flavour and tenderness without any health benefit.