NUTRITION AND SAFETY

The Prosciutto di San Daniele Consortium promotes healthy nutrition principles to safeguard people’s health and well-being, responding to the requirements of a society that is paying increasing attention to food quality and healthy lifestyles. In the last decade, the salt content of prosciutto has been reduced by 30%, without compromising on its organoleptic properties.

Every single day, all Consortium member companies work to provide a genuine and healthy product that is free from preservatives. Respect for traditional production methods has evolved, maintaining high quality levels in response to the needs of consumers who are increasingly discerning when it comes to disease prevention.

The Consortium concretely pursues its commitment in a number of ways:

• Food safety education, with experts who promote production site efficiency and health and hygiene safety, updating consortium member companies and professionals on health and safety regulations.
• Raising awareness on healthy nutrition principles, to inform consumers of the nutritional values of prosciutto and enhance production tradition.
• Scientific research in partnership with bodies and institutions, to promote scientific and cultural progress, raising awareness on the importance of a balanced diet for health.

2023 training data

• 387 persons trained at consortium member companies and other bodies
• 4,000 consumers trained
• 289 participants in advanced training courses
• 98 persons received mandatory training