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Prosciutto di Parma

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The King of Hams

The specially aged and cured Prosciutto di Parma ham is produced in Parma, Italy. The city was known in ancient times as the center of salt trade. Many also discovered that sea salt proved beneficial for curing meats and making cheeses. The community began manufacturing their version of prosciutto in 100 BC. Typically paper thin sliced, the ham retails in delicatessens and restaurants around the world. The sweet and nutty flavored meat may be eaten as is or added as an ingredient in a number of traditional recipes.

Preparing the Prosciutto di Parma

Trimming and Salting of Prosciutto di ParmaFarmers in Parma raise Duroc, Landrace and Large White hogs for prosciutto production. The pigs receive a special diet of grains and the liquid whey obtained from making native cheeses. The animals must be at least nine months old and weigh around 330 pounds (150kg.) at the time of slaughter. The rear legs of the pig are removed and immediately refrigerated until cooled. Once the meat drops to the desired temperature, treatment and curing begins. Manufacturers generally remove the skin and carve the fat until the hind quarter resembles the shape of a chicken drumstick. Sometimes, butchers remove the entire leg bone. Employees then rub sea salt into the meat. The hams hang in special refrigerated rooms having 80 percent humidity for up to one week.

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Aging the Prosciutto

After the initial hanging, workers remove the first salting with warm water and brushes. The ham then receives another light coat of salt and returns to refrigeration for approximately three weeks. Following these initial weeks of refrigeration, employees again remove the salt and the ham hangs in in refrigeration for up to three months in a climate controlled atmosphere having 65 percent humidity. During this time, the external fat surface dries and hardens. After the allotted drying time, workers soften the exterior with a combination of lard and salt. The ham now enters the final curing stage in dark cool cellars. Depending on the size and weight of the ham, the meat may remain here for up to 30 months.

Have you tried Prosciutto di Parma?

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Oh yes, and I would marry it if I could.

JaguarJulie says:

Oh yes I have ... and I would love to date a ham, no more marrying for me though. ;)

LinkBisnis.com says:

LINK BISNIS

---Chazz says:

First had this in Venice. What a combination!

No, but I think I am missing something delicious.

HenkWillemse says:

I would really like to try it.

 

Approval from the Prosciutto di Parma Consortium

Quality Control of Prosciutto di Parma - Bone Smell TestInspectors from the local Consortium check each ham by piercing the meat in five specific locations with a porous bone needle. Inspectors test the overall aroma of the meat after removing the needle with each piercing. Hams that pass inspection receive the Consortium fire brand, which features a five pointed crown containing the city name Parma. The meat generally has a rosy pink appearance containing faint fat marbling and an outer layer of fat. Sold for around $2.00 an ounce, 3.5 ounces (100 grams) of prosciutto generally contains around 325 calories.

Uses of Prosciutto di Parma

Italians and individuals who enjoy Prosciutto di Parma often eat the ham with cheese and fresh melons. The ham is also commonly wrapped around breadsticks, inserted into bread dough or included as an ingredient in antipasto. The versatility of the meat also enables its use in creamy pasta sauces, stuffing for poultry or wrapped around selected cuts of meat prior to cooking.

YouTube

Prosciutto Preparation
by mikepal2 | video info

63 ratings | 81,834 views
curated content from YouTube

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