2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The ham as a product represents salted dried pork or venison. This is a delicacy of pressed, not minced meat and this is the main difference of ham from other dried meat products. It can be made from other types of meat - turkey or chicken.
Parma ham - history and factors of production
Parma ham or Prosciutto di Parma is called the delicacy that is prepared in the Emilia-Romagna region in the beautiful Italian valley of Parma.
Ham was being prepared there for centuries and this place has established itself as one of the most fertile for Italian gastronomy. The term prosciutto comes from Latin - perxuctus, which means to dry out.
The ancient Romans knew this technology. In the Roman Empire, dried raw pork was served to wealthy Roman citizens.
In fact, the pig was domesticated 10,000 years ago, and bas-reliefs show that the Gauls also dried pig meat. It is known that in 500 AD this method of meat storage was already used.
According to experts, the climate is what has changed Prosciutto di Parma in a symbol of Italian cuisine. The light Apennine breeze, mixed with unearthly scents of pine and olive groves, has left its breath in the drying process. The tenderness and characteristic aroma of prosciutto are due to the blessed land of Parma.
Another important factor is the fattening of pigs and the traditions of salting and preserving meat. The pigs are selected and bred in 11 regions of Northern and Central Italy, they are of two species. The diet is only with corn, barley and the residual product from the production of Parmesan.
Pigs are slaughtered at 10 months of age if they have reached 160 kilograms. These are important conditions, as the layer of fat is important for drying and for the tender appearance of the meat.
Features in the production of Prosciutto di Parma
In the beginning, each front leg, which weighs about 10 kilograms, is salted with sea salt and kept at temperatures from 0 to 4 degrees. Salt and low temperatures draw water from the meat. Periodically, the thighs are beaten to allow the salt to enter the meat. Where there is no bacon, the meat is sprinkled with rice flour and black pepper, which keep it fresh. Drying lasts up to 1 year. The weight of the finished thigh is 6-7 kilograms. He pierces himself with a needle in several places and goes through tests, after which he receives a certificate and goes to the market.
The culinary merits of Parma ham
The meat has a tempting appearance with its pink core and white tender bacon. The aroma is delicate, brings the breath of the Parma region, and the taste is incredibly rich, slightly salty and captivates all human senses. Bacon is tender, pleasant and harmless, does not lead to the formation of bad cholesterol.
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