The Consortium's commitment to nature and people's health is contained in the Excellence and sustainability model, and is aimed at combining the value of the community and traditions with the natural elements and the environment, while fully supporting an evolving society.
The Consortium is committed to promoting a healthy lifestyle, with the aim of improving collective well-being and responding to consumer requirements. Its initiatives include: transparent communication and open dialogue with all stakeholders, promoting healthy nutrition education, enhancing and training human resources in the industry and consumers, through different training and communication tools, supporting large and small manufacturers.
Product quality and safety are fundamental to the Consortium, which is committed to safeguarding animal welfare, and has implemented a stringent traceability system. Since 2015 the Consortium has been working with IZSLER (Institute for National Health of Lombardy and Emilia Romagna) to develop a data monitoring method integrated in the Classyfarm Ministry of Health system. It has also completed the pilot phase of an innovative system based on RFID (Radio Frequency Identification) technology, further reinforcing the traceability system by tracking each pork thigh from slaughterhouse to prosciutto production facility
In the last few years, the Consortium has stepped up its environmental commitment, expanding its original mission of protecting the territory and its biodiversity to address the fields of energy and emissions, circular economy, waste and waste water management, and protection of the territory of production. It has contributed towards the construction of a new salt waste recovery facility close to the San Daniele del Friuli district. A Life Cycle Assessment (LCA) study has also been undertaken to assess the environmental impact of San Daniele Prosciutto.
The Consortium is committed to quality production in harmony with the safeguarding of resources such as land, water and air. It works extensively to reduce environmental impact with sustainable practices, like waste water treatment, waste recovery and energy efficiency improvement. The Consortium also promotes the sustainable use of resources, involving consortium member companies in projects like Life Cycle Assessment for environmental impact assessment.
Learn moreThe Consortium adopts a circular approach to salt waste management, recovering and treating it for reuse as road antifreeze. The construction of a salt waste recovery plant in close proximity to San Daniele, one-of-a-kind in Italy, will optimise waste logistics flows, reducing kilometres travelled and CO2eq emissions by up to 90%.
Learn moreThe Consortium protects biodiversity and a unique microclimate, which are crucial for the ageing and distinctive flavour of San Daniele Prosciutto PDO. Its commitment translates into the active safeguarding of the Tagliamento river, opposing projects that pose a threat to the river's natural ecosystem. It also monitors riverbed interventions, engages in dialogue with local bodies, and promotes biodiversity through its communication channels.
Learn moreThe Consortium promotes healthy nutrition and people's health, having reduced prosciutto salt content by 30% in the last 10 years, without compromising on quality. Food safety education, awareness-raising of healthy nutrition principles and scientific research are cornerstones of the Consortium's action in this field.
Learn moreThe Consortium promotes animal welfare by teaming up with production chain actors and guiding them towards better animal husbandry practices. It also participates in projects to reduce antimicrobial use and implements the digital system Classyfarm. It works extensively to aid consortium members in the adoption of the new Italian National Quality System for Animal Welfare in the pork farming sector.
Learn moreThe Consortium promotes transparency by using a digital traceability system to guarantee the product's authenticity and the origin of raw material. Sliced product traceability is ensured by the application of a QR Code, and by RFID (Radio Frequency Identification) in the case of pork thighs.
Learn moreFunded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.
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