Prosciutto is the favorite Italian ham in many countries. However, it has nothing to do with the ham that we are traditionally used to seeing on the shelves of domestic stores. Prosciutto is a dried pork ham - it is sold as a whole piece of meat or cut into thin slices. Loyalty to manufacturers of manufacturing traditions and centuries-old history allowed the Italian ham to easily join the ranks of DOP products.
Varieties of DOP
In Italy make as many as 7 varieties of prosciuttoclassified as protected by origin products. To understand how all these options differ, we will introduce you to each of them.
Prosciutto di Parma
Prosciutto di Parma is the most famous type of ham produced in the province of Parma. It is prepared from only two components: pork and salt. The use of other spices or preservatives is strictly prohibited.
The meat for Parma ham should not be frozen. The manufacturing process takes about a year. After a quality check, the Commission of the European Union applies a stamp in the form of a crown (a distinctive sign of prosciutto di Parma). The meat retains its natural red color due to the natural ripening process. The taste of ham is sweet, refined, intense.
Prosciutto di San Daniele
Prosciutto di San Daniele is a typical product of the city of San Daniele del Friuli. As they say in Italy, this ham contains 3 components: pork, sea salt and the unique climate of the territory.
The total production cycle of the recipe is 13 months. A distinctive feature of prosciutto di San Daniele is the "paw" on the pork leg, that is, the thigh is left "biologically integral." The meat has a pink-red color with white streaks of fat. The taste is sweet, delicate with a sharp aftertaste.
Prosciutto di Modena
Prosciutto di Modena is a ham traditionally produced in the city of Modena.
A unique set of geographical factors of the territory of production makes this product unique. Meat holding time is about 14 months or less (depending on thigh size). The weight of the ham at the end of ripening is 8-10 kg. The color of the cut is bright red. The taste is saturated, but not salty. Ham has a pleasant, sweet aroma.
Prosciutto Toscano
Prosciutto Toscano is a ham from the Tuscany region.
The meat ambassador for this variety is carried out not only with salt, but also with pepper, as well as with a mixture of herbs (sage, rosemary). Excerpt lasts from 10 to 12 months, but some copies ripen for about a year and a half. The weight of the ham should be at least 7.5 kg. Color from bright to light red with a slight presence of white bacon. Delicate taste with aroma of herbs.
Prosciutto Veneto Berico-Euganeo
Prosciutto Veneto Berico-Euganeo - ham from the commune of Montagnana.
It is made from pork thigh using salt and seasoning. Prosciutto Veneto has a distinctive brand in the form of a winged lion. The weight of the ham in the final cooking is from 8 to 9 kg, aging is at least 9 months. The color of the meat is usually pink. The aroma is soft, sweet.
Prosciutto di Carpeña
Prosciutto di Carpegna - Prosciutto di Carpegna, pork for which is produced in 3 regions of Italy: Emilia-Romagna (Emilia-Romagna), Marche (Marche) and Lombardy (Lombardia). Salty ham passes for at least 13 months. The final thigh weight is from 8 to 11 kg. The slice is salmon color. The taste is delicate, piercing aroma.
Prosciutto Crudo di Cuneo
Prosciutto crudo di Cuneo is a product made in the provinces of Cuneo, Asti (Asti) and in the southern part of Turin.
Ambassador is produced using dry salt, which may contain pepper or other spices. The overall production process lasts at least 10 months. The weight of the finished ham is from 7 to 10 kg. The cut color is uniform, red. The aroma is seasoned, sweet.
To summarize, we clarify the main differences of all varieties:
- Production territory;
- Breed, age and animal feed;
- Spices for salting and aging time.
Based on these features, the unique taste of each ham develops. But, despite the originality of all kinds, only prosciutto from Parma has special world fame. About him we will lead our story.
Story
Pork has been the main source of nutrition for Parma residents for more than 2000 years, so the history of Parma ham dates back to the time of the Roman Empire. Probably, its production began with the development of the salt source Salsomaggiore (Salsomaggiore), when farmers learned to use the properties of salt for storing meat.
There are several versions of the name prosciutto. According to one of them, the word is derived from the Parma dialect "pàr-sùt", which means "always dry." Another theory attributes it to the Latin origin from the phrase Perex Suctum, which translates as "fused" or "dried".
Already in the III century BC Cato described the prosciutto production process, which has survived to this day almost unchanged. Then, over the centuries, many authors (Polybius, Strabo, Horace) mentioned ham in their works.
Hannibal, having entered Parma after the victorious battle in 217 BC, was greeted with a festive banquet. Despite the devastation and poverty, the peasants pulled salted meat from caches, which the commander especially appreciated.
Obviously, the French Gauls were also familiar with prosciutto di Parma. At the entrance to Reims Cathedral in France, a butcher selling ham is depicted.
Despite such distant roots, Prosciutto mass production began only in the Middle Ages. It is mentioned in documents of the XIV century, in the wedding menu of the XVI century. And at the turn of the XVIII-XIX centuries. ham was used as a staple food for sailors during the "cruising war".
In order to protect the traditions and quality of their product, in 1963, Parma producers assembled a consortium for the supervision of the manufacture of ham. And in 1996, the European Union included Prosciutto di Parma in the list of DOP products.
Technology recipe
A prerequisite for obtaining Parma ham is that the whole process of preparation and processing of raw materials takes place in and around Parma. Pigs of 2 breeds (Large White Landrance and Duroc) are grown in 10 regions of central and northern Italy. As food use corn, barley and whey left over from the production of Parmesan (Parmigiano). The animal is only then ready to enter the production cycle when it reaches the age of 9 months and weight 160 kg.
Fresh meat "rests" in special refrigerated cells for 24 hours. At this time, it becomes denser and loses about 1% of its weight. Ham ham should not be frozen.
A portion of the skin and fat are cut off from the prepared thigh. This is necessary for subsequent salting. During such an operation, the ham loses 24% of its weight. Instances that have even the slightest flaws (cuts, hematomas) are excluded from the cycle.
Salting occurs in this way: parts coated with leather are treated with wet salt; open meat sprinkled dry. Next, the hips are sent to refrigerators with a temperature of 1-4 degrees and 80% humidity. After a week they are removed and the residual salt removed. After that, a thin layer of salt is again sprinkled and pork is sent to the refrigerator for 15-18 days (depending on weight) for the so-called “second salting”. At this point, the ham loses about 4% of its weight.
The ambassador is followed by a "rest" of future ham, which takes place after removal of unabsorbed salt in cold rooms at 1-5 degrees and 75% humidity and lasts 60-80 days. Weight loss during this "sleep" is 8-10%.
Rested hips are thoroughly washed with warm water to remove the smallest salt crystals. Then they are dried in rooms with special air convection. Although on warm sunny days, drying goes naturally in well-ventilated rooms.
After preliminary drying, pork is hung on frames in rooms with large windows for a period of about 3 months. At this time, prosciutto di Parma acquires its characteristic taste and loses another 8-10% of the weight.
At the penultimate stage, the open part of the prosciutto is greased with a mixture of chopped lard with salt and pepper (sometimes rice flour is added). This softens the meat and prevents the ham from drying out too quickly.
Then seven-month-old pork is transferred to special cellars, where it ripens to a year, absorbing the unique flavor of the Parma climate. There are varieties with an exposure of 18, 22 and 24 months. The aroma of ham is tested using needles from a special material. They pierce the ham, and experts evaluate the characteristic smell. After a full check, the finished prosciutto di Parma is branded with the distinctive sign "crown with 5 teeth."
The ham on the bone goes on sale with a weight of 9.5-10.5 kg. Prosciutto di Parma is a real cured ham called prosciutto crudo in Italy. On the food market in Europe there are options for prosciutto cotto (cotto). This is boiled ham, meat for which does not come from ham, so it is considered much less valuable. By the way, it is prosciutto cotto that is the more familiar version of ham for the domestic consumer.
What is different from jamon
Many people know that Italian prosciutto has a famous Spanish relative - jamon. Despite their great similarity, these products have a number of significant differences - what is the difference between prosciutto and jamon ?:
- Place of production and climatic conditions of the territory, significantly affecting the taste.
- In Spain, animals are fed with acorns, and in Italy, the basis of the diet is corn and other cereals.
- Thanks to the use of black pig breeds, jamon has a darker surface than prosciutto.
- The prosciutto ambassador goes indoors, and the jamon is salted in closed containers. It does Spanish product is drier and tougher than Italian ham.
- Jamon, unlike prosciutto, can withstand about 48 months. Therefore, the cost of such a delicacy is very high. Readiness of ham in Italy occurs on average by the year, so its price is much lower.
Spaniards consider jamon the most delicious ham in the world, while Italians strongly disagree with this opinion. Which of the delicacies you stop at will be purely your personal decision.
How to eat and store
Do you prefer natural products and appreciate the rich taste of dishes? Without a doubt, prosciutto di Parma will become your favorite in the kitchen. She will add depth of aroma to any your dish.
In Italy, prosciutto is eaten alone in a meat plate or wrapped around a grissini breadstick. Ham goes well with melon, grapes, Italian cheeses, olives, figs. If you have your own preferences, then Parma prosciutto perfectly complement the taste of any first or second course.
A special love on the peninsula is a salad with prosciutto. It is quite simple to prepare. Mix chopped green salad, the finest slices of ham and slices of parmesan. All this is seasoned with a small amount of olive oil and enjoy a tasty, healthy and fairly light dish.
Are you crazy about pizza? Undoubtedly, prosciutto pizza will satisfy any taste requirements. You will be surprised, but this dish does not have a single recipe. On the Internet there are thousands of options. And this means that you can make prosciutto pizza like this:
- Roll out the dough of the required shape.
- Fill the base with your favorite ingredients (cheese, mushrooms, meat, vegetables, onions, etc.). Top with prosciutto, which is sprinkled with a little grated cheese.
- Bake pizza in a preheated oven for about 15 minutes and enjoy the result.
And finally, about alcohol. Parma ham will be a great beer or wine aperitif (preferably white like Malvasia dei Colli di Parma or Prosecco).
Often people are interested in the recipe for making prosciutto at home. There is nothing more complicated and easier! But, if you have rooms with the necessary temperature and humidity, then everything is in your hands. Just follow the technology recipe, improvise with spices and after 7-12 months get your own ham.
How to store at home
Basically, prosciutto is sold in vacuum packaging, after opening which the question arises of how to store it. An improperly prepared product loses its freshness and absorbs the smells of the refrigerator. But there is still no single solution.
Some experts suggest placing the started ham in a vacuum container, which is almost impossible at home, given its size. Others suggest wrapping the ham in a slightly damp cloth.
The third and perhaps the most reliable option is to cover the thigh section with foil or plastic wrap. And, of course, after the packaging you have chosen, the ham must be placed in the refrigerator.
Some masters claim that it is possible to store prosciutto without packaging. But over time, spots form on its surface, which are a mixture of water, salt and fat. Before use, they must be cut off.
Calorie content and benefits
Prosciutto di Parma is a fairly light product. Its calorie content per 100 g is 269 kcal, which are composed of:
- Protein 25.9 g;
- Fat 18.3 g;
- Carbohydrate 0.3 g.
You can talk about prosciutto nutritional value endlessly. This is an excellent source of proteins - the main building components of many substances and body tissues. The unique amino acid composition contributes to the easy bioavailability of ham proteins, which is indispensable for children, athletes, and people with protein digestion problems.
The fat content in prosciutto is relatively high, but most of the lipids (45.8%) are unsaturated, the consumption of which is beneficial for humans. They prevent the development of cardiovascular disease. Currently, manufacturers produce low-fat Parma ham, so that not only healthy people have the opportunity to enjoy a great product.
Prosciutto di Parma is characterized by a high content of B vitamins. Scientists have proven the significant presence of B1, B6, B12, PP. These substances play an important role in the functioning of the nervous system, in blood formation, and control the redox reactions of the body.
Folic acid, also found in ham, is involved in many biological processes, such as cell replication. Fat-soluble Vitamin E is a natural antioxidant. It fights free radicals and regulates the function of the human reproductive system.
The nutritional value of prosciutto is enhanced by the presence of vital minerals. Zinc, copper and selenium (23%, 3%, 20% of the daily norm in 100 g, respectively) participate in the activity of the immune and cardiovascular systems, regulate cell division. Iron (6% DN) promotes blood formation and is extremely necessary for people suffering from anemia. Potassium (27% NAM) is responsible for the proper functioning of the heart and blood vessels, and phosphorus (26% NAM) supports healthy teeth and skin.
In this way, prosciutto di Parma - a unique, indispensable product in a healthy diet. Although people with high blood pressure, diabetes mellitus, or being overweight, it is recommended that you use ham only in consultation with your doctor.
Price per kg
Arriving in Italy, you can easily find the original prosciutto in any grocery store. The price of all varieties of ham of the DOP category is approximately the same and is in the range of 25-27 Euros per 1 kg.
The food embargo works incredible miracles, so the Russian stalls cry, missing prosciutto. The average price of Italian ham in domestic stores previously ranged from 2000-2500 rubles. for 1 kg.
The theme of "Prosciutto" is inexhaustible, but the conversation gradually came to an end. If you want to feel the whole gastronomy of Italy in one product, spend your vacation in the republic enjoying the prosciutto and the beauties of the country.
Live openly, love freshly, travel with inspiration and remember: "Put the pig at the table, she and her legs on the table. Why not, if it's prosciutto!"
