2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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.
The original prosciutto from Parma is marked with a stamp with the image of a large crown with five tips, which is a sign of the Duchy of Parma.
As connoisseurs say, only near the local hills blows the right wind, without which you can not make really good prosciutto. The ancient mastery of ham reached its apogee in Parma.
Of course, there are other secrets besides the wind that make Parma ham so unique. For example, pigs, from the meat of which the famous prosciutto is prepared, are on a special diet.
It consists of barley, corn, various fruits and milk. For the preparation of Parma ham is used the meat of pigs not older than ten months, which are not lighter than 160 kilograms.
The weight of the pigs is important to achieve the correct color of the prosciutto, as well as its structure - a pink spot with thin veins of bacon. The leg of the pig should weigh about ten kilograms, and in the process of maturing the ham should be reduced to seven kilograms.
The foot is salted and hung in a special room with a constant temperature of zero to four degrees. Really tasty prosciutto matures for ten to twelve months depending on the temperature.
There is a legend that monks have discovered that the milk in the pig's diet makes their meat much more tender and tender, and this makes the ham both light and incredibly juicy and tasty.
The legend is not far from the truth - the real prosciutto from Parma differs from the others with its pleasant taste, its pink color, very thin layers of fat and its very fragile structure.
Its incredible aroma is due to the mountain air, impregnated with various herbal scents. Parma prosciutto is eaten as an appetizer with bread, dried figs, fresh melon or stewed asparagus. Its aroma is stronger if it is cut very thin.
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