2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Prosciutto is a world-famous Italian delicacy, a delight for the taste buds, whose production is a trademark of the Italians. Prosciutto is a type of ham prepared from pork leg, which is marinated and matured in specific conditions, imposed with salt and aromatic spices.
Prosciutto San Daniele - this is one of the most famous and prestigious types of prosciutto. Its taste is refined-sweet, unlike the others, which are more spicy and salty. The best season for its production is winter, and the highest quality prosciutto is produced in the San Daniele area. This is an area around the banks of the Tagliamento River, where it is believed to be the best climate for making this gourmet temptation.
The pigs from which the prosciutto is prepared are of the "heavy pig" type, which means that the animals are fed a special diet. They reach a weight of 160 kg and an age of not less than nine months. From birth, the animals are marked with thigh tattoos. When slaughtering pigs, a special certificate is issued.
The cooking process can take from nine months to a year and a half, depending on how big the pork leg is. The first steps are cleaning the meat and processing with sea salt, then leave for two months. During this period, the ham is gently pressed little by little to dry the blood from the meat. Care must be taken not to break the bone. When completely dry, hang in a ventilated place.
History of prosciutto
The origin of prosciutto dates back to time immemorial and probably dates back to the Bronze Age. The first documents date back to the time of the Celts, who introduced the practice of canning meat with salt, and the Romans, who feasted on piglets, sausages and hams. Roman soldiers embarked on long marches with large quantities of salted pork and ham.
In the past, pigs were raised outside, in wooded and humid areas. They were harvested only in winter and fed on acorns pre-harvested from oak forests. After the invasion of the pawnshops (569), the social status of pig farmers, called pig masters, was equivalent to that of master craftsmen. An interesting fact is that the price of forests has been expressed in the so-called. "Pig equivalent".
The Gauls were also very skilled at drying pork. The pigs were slaughtered in the winter, no later than 15 February, in order to use the low salting temperatures and the spring winds for drying. This is true to this day.
Composition of prosciutto
Unsaturated fats in the prosciutto reach 75%, equal to those in fish and beef. In addition, the delicacy is rich in amino acids and important elements such as zinc and iron. The average salt content of prosciutto is about 6%. The use of additives to prosciutto is strictly prohibited.
Selection and storage of prosciutto
In our country prosciutto can be found in larger food chains and specialty Italian stores. Its price is quite high - it can exceed BGN 10 per 100 g. Pay attention to the label - it must mention the expiration date and manufacturer. Store the prosciutto in the refrigerator.
Prosciutto in cooking
After a long and complex process of processing, prosciutto reaches connoisseurs who are scattered around the world. Its very alluring appearance, soft pink core and snow-white bacon prepare for the upcoming delight. Recipes with prosciutto are innumerable. Always cut it very thin to enjoy its incredible taste to the fullest.
It is not necessary to subject the prosciutto to heat treatment, because it becomes even drier. The strips are usually added at the end of the preparation of the individual dish. You can consume prosciutto with a piece of fragrant Parmesan cheese and a glass of red wine - what better appetizer than that?
The prosciutto used to make pizzas, rolled rolls with strips of prosciutto and cheese or celery. It is part of many fresh salads with arugula and goat cheese. A classic combination are figs, prosciutto and goat cheese.
Of course, it can't help but be part of delicious spaghetti with spinach, for example. Wrapped asparagus with prosciutto and lightly fried in hot fat are great and exquisite rolls that can surprise your guests.
Benefits of prosciutto
Zinc and iron contained in prosciutto are important for maintaining the health and functions of the body. Iron plays a key role in energy production, the functioning of the immune system is also dependent on it. Zinc supports the balance of blood sugar, maintains the sensitivity of taste and smell, supports the activity of the immune system.
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Culinary Application Of Prosciutto
Prosciutto is one of the most delicious meat delicacies. It is among the main ones used in Mediterranean cuisine. In our country, the equivalent of prosciutto is fanned and dried meat. Prosciutto has its origins in Italy. Real prosciutto is made from pork leg.
Curious Facts About Prosciutto
Among the huge culinary variety in Italian cuisine, the inhabitants of the Apennines most appreciate the specialty prosciutto. The temptation takes place in the Parma Valley in the Emilia-Romagna region, in the heart of Italy. That is where its name comes from - Parma ham or prosciutto di Parma.
The Italian Delicacy Prosciutto
Prosciutto is a world-famous Italian specialty. It is a cold-smoked ham that is consumed, cut into thin slices. After smoking, the prosciutto matures for about two years. It is often served by wrapping pieces of fruit or vegetables. Finely chopped prosciutto is added to sauces and salads.
They Feed Pigs Milk For Delicious Prosciutto
The famous Italian prosciutto means "ham". This Italian delicacy has been known since the time of the Roman emperors. Prosciutto is produced in different parts of Italy, but the best is what is made in Parma. More precisely in the village of Langirano, which is located next to the river Parma.
Modena Prosciutto And San Daniele Prosciutto
The Italians have turned the preparation of prosciutto into a culinary work of art, to which they dedicate from 9 to 18 months, depending on weight. Prosciutto is a type of pork leg ham, marinated and ripe under specific conditions, imposed with salt and spices.
