Tradition Meets Sustainability: Prosciutto di San Daniele DOP Presents Environmental Initiatives in Berlin

How can traditional food production become more sustainable without losing its identity? The _Consorzio del Prosciutto di San Daniele_ (Association of San Daniele Prosciutto Producers) is addressing this question as part of an information and promotion program co-financed by the European Union. The initiative aims to bring European quality products--where regional roots and sustainable production are closely intertwined--more into the public spotlight.

In Berlin, the consortium is presenting projects and measures to protect the environment related to Prosciutto di San Daniele DOP--ranging from sustainable water management and energy efficiency to the circular economy and resource conservation. The three-year program, with a total budget of more than three million euros, is being implemented under EU Regulation 1144/2014 and targets the markets in Italy, France, and Germany.

The Microclimate of San Daniele as the Foundation of Quality

The premium ham Prosciutto di San Daniele DOP is one of Italy's best-known specialties and has also established itself as a European product with a sustainable focus. Its production is closely linked to the unique microclimate of San Daniele del Friuli in the Friuli-Venezia Giulia region. There, along the Tagliamento River, alpine air currents meet Adriatic sea breezes, creating ideal conditions for the natural curing of the ham. The unique combination of temperature, humidity, and continuous ventilation allows for slow and even curing--without any artificial preservatives or additives.

Protecting this delicate ecological balance has been one of the consortium's central initiatives for many years. The Tagliamento River plays a vital role as a natural regulator of the local microclimate. Together with the producers, the producers' association is therefore committed to measures that protect the river, the surrounding landscape, and the area's biodiversity. The entire production of Prosciutto di San Daniele DOP takes place exclusively in 31 certified facilities within the municipality of San Daniele del Friuli--a deliberately locally concentrated production method that combines quality, traceability, and short supply chains.

Salt Recovery as a Model of the Circular Economy

Special attention is given to a system--unique in Europe--for the recovery and reuse of excess salt and brine generated during ham production. Through a multi-stage process, the residues are filtered, treated, and made usable for new industrial applications. The goal is to reduce waste, shorten transport distances, and lower CO? emissions. The recovered salt is used, for example, as de-icing salt or for other industrial purposes.

For over twenty years, producers of premium ham have been following a production model that systematically integrates environmental considerations. This includes a consortium-wide system for the pretreatment of industrial wastewater, measures to optimize water consumption, and sustainable disinfection methods with the lowest possible environmental impact. At the same time, producers are investing in energy efficiency, renewable energy, and the continuous reduction of emissions. Voluntary environmental certifications and projects to measure the ecological footprint underscore the sector's commitment to a more sustainable future.

Boost for Regional Value Creation

Prosciutto di San Daniele DOP also plays an important role for its place of origin, San Daniele in the Friuli-Venezia Giulia region. According to surveys, around 32 percent of visitors to the region specifically seek out experiences related to San Daniele ham--from tastings and culinary offerings to insights into the production process.

In addition to environmental measures, the Consortium is increasingly focusing on the human and cultural value of production. Investments in training, knowledge transfer, and the development of new skilled workers help preserve production expertise in the long term. At the same time, the Consortium collaborates with chefs, restaurateurs, cultural figures, and local institutions to promote Prosciutto di San Daniele DOP as part of Friulian identity and way of life.

_Further information: __https://thesustainabilityofsandaniele.eu/de/_

Maggioni Gretz im Auftrag von AB Comunicazioni
presse@maggioni-gretz.de - Tel. 030 44044389

Consorzio del Prosciutto di San Daniele

This release was published on openPR.