2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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.
Smoking pork in Italy has been practiced since the time of the ancient Romans. Today, prosciutto is produced in different regions of the country, and each type is prepared according to a special secret recipe.
The quality of the meat is very important. Among the most popular types of prosciutto are prosciutto di Parma, as well as prosciutto from San Daniele, Modena and Tuscany.
There are two main types of prosciutto - prosciutto crudo and prosciutto koto. Prosciutto crudo covers all variations of raw smoked ham, and prosciutto that is pre-cooked and looks like most types of ham.
But prosciutto is not one of the most popular hams in Italy, and when they talk about prosciutto, Italians mean the raw smoked version.
Prosciutto di Parma is known for its exquisite slightly sweet taste, intense aroma and low caloric content. The traditional recipe does not allow the addition of chemicals - only salt is added to the meat. Only the highest quality meat is used for the production of prosciutto di Parma.
The meat is lightly salted to retain its natural slightly sweet taste. After salting, the meat rests in a refrigerator, and then a layer of lard is applied on it so that it can easily mature between 12 and 24 months.
Prosciutto di Parma is made from pork leg, which should weigh about 13 kilograms, and after ripening should weigh about 8 kilograms without bone.
Prosciutto di Parma is served with melon. It is an important ingredient in the preparation of classic Italian tortellini. Prosciutto goes perfectly with white wine.
Once cut thinly, the prosciutto cannot be stored for long. The slices lose their aroma and dry out if left in the air for more than an hour, so the prosciutto is cut before consumption.
If you still need to cut earlier, the prosciutto should be cut into thicker slices.
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