The Consortium was established in 1961 for the purpose of protecting and promoting the name of the typical prosciutto and establishing the regulations for the raw materials and product processing. Today all 31 Prosciutto di San Daniele producers are members of the Consortium. The Consortium maintains the Product Specifications, monitors their correct application and protects the trademark Prosciutto di San Daniele and the distinctive symbols of the Protected Designation of Origin. It safeguards the typicality and characteristics of the product, regulates subjects of common interest for all parts of the production chain (breeding, slaughter, prosciutto-making), and undertakes activities of technical production standardization in all relevant sectors. The Consortium promotes through marketing and communication initiatives Prosciutto di San Daniele all over the world. Prosciutto di San Daniele is an Italian air-cured ham, and is well known all over the world by gourmet enthusiasts who appreciate its delicate and refined taste. Passion and attention goes into each and every part of the Prosciutto di San Daniele process. All meat originates from pigs born and bred in ten regions of central and northern Italy. Only sea salt is added to the meat from these Italian reared pigs, so it contains no artificial additives or preservatives. The maturing process also uses traditional methods, taking advantage of the climate in San Daniele del Friuli, which is just about perfect for the production of prosciutto. Prosciutto di San Daniele is proud to bear a logo that embodies quality and craft. That’s why on every leg of Prosciutto di San Daniele there is the unmistakable Consortium seal branded onto the rind. This means that anyone can know with certainty that the prosciutto has been through our rigorous production process and meets our high quality standards. Today, the Prosciutto di San Daniele trademark is comprehensively protected in 51 countries.