2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The most famous Italian ham is called prosciutto. Ever since the Middle Ages with large pieces ham donations were made to the bishops.
Pigs, which are fattened for the preparation of the famous Italian ham, are fed with Parmesan whey. One of the most popular varieties of prosciutto in the world is Parma ham.
According to experts, the incredible taste of Parma ham is due to the peculiarities of the local air and climate, as well as the special technology of preparation of Parma ham.
Parma ham appeared centuries ago and is still produced today in the village of Langirano, a few kilometers from Parma.
Only three breeds of pigs are used for the production of this ham. They must be grown in certain Italian regions to be suitable for the creation of Parma ham. The animals must be at least one year old and weigh at least 150 kilograms.
Thanks to the Parmesan whey, which enriches the food of these animals, their meat tastes slightly sweet and very soft.
Ham is made from hams that are kept in barrels filled with salt. After a certain period of time, they are moved to the refrigerator, and then mature for a long time, periodically exposed to the wind. This period lasts from 14 months to 2 years.
The young prosciutto is very soft and tender in taste, it melts in your mouth. Prosciutto, which has matured for 18 months, has a higher density, but also a delicate taste.
After the prosciutto has matured, the quality specialists pierce the thigh with a horse bone needle, which absorbs aromas. The aroma of the ham determines the degree of maturation and its quality. The ham, which is defined as perfect, receives a stamp in the form of a ducal crown.
Parma ham sold boneless or boneless. After cutting a piece of ham, it is smeared with olive oil so that it does not dry out.
Italian ham from San Daniele has a slightly saltier taste, but it is also very refined and loved by many people around the world. It differs from Parma ham in that it is salted for a longer time. This ham is only produced in San Daniele. The pigs that are used live in the wild and feed mainly on acorns.
Prosciutto with pears, pineapple, figs or pieces of melon is considered a classic combination.
Breazola is smoked beef ham. It is produced in Lombardy. The meat is salted and then allowed to dry. Breazola has a delicate aroma and a pleasant salty taste.
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