How Parma ham is made. Prosciutto: what is it and how is it prepared? Prosciutto recipe How to make prosciutto at home

Each region of Italy is known for its special culinary delights and delicacies. One of these unique places is the province, in the vicinity of which they produce the most magnificent ham masterpiece - prosciutto. What is it, anyone who has ever visited the Apennine Peninsula will answer you.

This delicious dried appetizer impresses with its spicy taste and unforgettable aroma.

A delicious salad with prosciutto or pizza, decorated with marble slices, will create an atmosphere of celebration and enjoyment of taste. And all because its quality directly depends on many factors, such as the quality of fresh meat, compliance with all production standards, and even the area in which animals are raised for the production of ham. The taste of the meat delicacy is directly affected by the quality of the feed for young pigs, namely, these are cereals and whey from the production of parmesan.

The division of dried ham into "prosciutto cotto" and "prosciutto crudo" is associated with the presence of heat treatment at a certain stage in the production of meat delicacy. Ham, which is pre-boiled, is called "prosciutto cotto", but for another type, it is typical that all standards for the manufacture of dry-cured products without heat treatment are observed.

Prosciutto cotto is boiled before drying

Dried pork ham in different Italian regions has some differences both in preparation and in taste.

For example, the most popular meat appetizer among Italians is prosciutto di Parma, which is produced in the province of the same name.

It is distinguished by a delicate aroma and a slightly sweetish taste. Evidence of high quality is the brand in the form of a crown, as a sign of authenticity and impeccability of products.

How prosciutto is made in other regions

Prosciutto di San Daniele is born in the region and takes about 13 months to produce. The only difference in the production of this type of dried ham is the presence of a hoof (its specialists do not remove it), as well as the removal of moisture from the meat by pressing it. In the preparation process, only sea salt is used to process raw materials.

Prosciutto di San Daniele ham matures in about 13 months

Amber-colored ham from, Tuscan ham with the aroma of spices and garlic, prosciutto from, as well as a slightly smoked meat product from Sauris have an incredible taste and aroma. In and Cuneo, the prosciutto ham is cured with the addition of vinegar, which gives it a sharp flavor note.
A close relative of prosciutto is the Spanish meat product - jamon.

The main feature of the manufacture of these two savory products is the use of pork ham.

This is the only thing that unites them. So what is the difference between prosciutto and ham? First, the nutrition of pigs has a direct impact on the flavor of the ham. For the production of the Spanish product jamon, animals live on free pasture, feeding on cork oak acorns. Secondly, there are significant differences in the stages of preparation.

Jamon is somewhat dry and hard

The drying process of prosciutto is much shorter than that of the Spanish congener, which ripens in special rooms for up to 48 months. Thirdly, the structure of Italian jerky is much softer than Spanish cured meat, which is somewhat dry and tough.

How to choose the right prosciutto

To choose a quality meat product from the surroundings of Parma, you should visit one of the proven butcher shops. Such establishments value their reputation, and their owners will definitely recommend the most suitable tidbit of fragrant meat.

Here you can buy a whole ham, or you can pack thin slices in a vacuum, so that later you can whip up delicious prosciutto bruschettas.

An equally excellent option for tasting dried delights is prosciutto sausage. It should also be stored in a special package in a cold place (but not in the freezer).

Do not freeze prosciutto

The price of prosciutto depends on the aging period of the product and ranges from 15 euros per kilogram. The ideal aging period is 8-24 months. As for the composition of meat, sea salt is the only thing that should be indicated on the label of Parma ham.

But, the most important sign confirming the Italian production is the PDO Prosciutto marking on the packaging of the ham product.

Only with this indicator, you can take a little dried ham or Prosciutto Remit sausage as a gift to your loved ones, and not worry about the quality of the product.

What do you eat prosciutto with?

Qualitatively cooked ham, in its delicate taste and aroma, perfectly combines with both vegetables and fruits. Prosciutto with melon is a special combination of salty and sweet, which will impress any gourmet. Perfectly harmonizes with dried meat fresh figs. If you combine prosciutto, goat cheese and local bread (ciabatta), the result is a great and hearty breakfast.

If you add goat cheese and bread to prosciutto, you get a great breakfast.

What else do you eat prosciutto with? The meat delicacy can be supplemented with olives, nuts, parmesan cheese, seasoned with a little olive oil or honey. Italians also prefer to wrap crispy bread sticks in slices of ham.

The low calorie content of Italian ham allows it to be included in some dishes, complementing its delicate taste and aroma.

For example, a salad with prosciutto and arugula will be a healthy and tasty dish for those who care about their figure.
Fans of traditional Italian cuisine will love pizza prosciutto fungi, which consists of mozzarella, tomato, mushrooms and ham, as well as spicy pasta with prosciutto and cheese.
Magnificent taste qualities of meat delicacy perfectly set off young red wines, as well as white wines - Trebbiano, Colli Piacentini, Malvasia.

homemade prosciutto recipe

To prepare the most approximate meat delicacy on your own, it is worth remembering that the procedure for preparing prosciutto is somewhat different from Italian production.
So, in order to get ham with great taste at the output, you need to choose high-quality pork pulp. Then it should be washed and dried.

After that, rub the meat generously with salt and leave for 24 hours, periodically draining the liquid. A day later, the pulp is washed and dried.

For the next step, you need a refrigerator, the temperature in which should not exceed 5-7 degrees. To tie the ham, use strong threads or tows. Attach the pulp well to the net and leave for 2 weeks. After the specified time, the ham can be tasted.
Enjoy your meal!

For a detailed recipe, see the video:

Of course, the taste of homemade ham cannot be compared with the rich and delicate taste of an Italian delicacy.

But this recipe will help out if you suddenly want to plunge into the Italian atmosphere of culinary delicacies, and enjoy prosciutto pizza with a glass of excellent wine brought from the outskirts of the province of Parma.

Parma ham is a leg cured on the bone for 2 months. If its size is smaller, then it can be preserved for a shorter period.

Authentic Parma ham is one of the most famous Italian foods and is often counterfeited. This method reproduces the original exactly, just follow it. It is imperative to follow it and make full use of the ingredients to avoid product spoilage and food poisoning!

Prosciutto with your own hands.
To make Parma Ham you will need:
1 pork leg. Shank, ham, brisket or even undercuts are also good!
Our "Cure Style Parma Ham" that only needs canning and seasoning!

1 Refrigerate the meat overnight.
2. Rub the meat with half of the preservation mixture.

Composition:
Sea salt
brown cane sugar
Ground black pepper
Dried juniper berries
garlic powder
Preservatives (sodium nitrate, sodium nitrite). ATabout France, such ham is made without nitrates.

When using meat on the bone, rub the mixture thoroughly into all crevices.

3. Wrap the meat tightly in cling film or seal in a Ziploc bag or vacuum seal. Leave in the refrigerator for 15 days.
This procedure is designed to ensure that the juice does not flow out. It turns out an average - between dry and wet - methods of salting meat.

4. Remove meat and repeat step 2.
Add the rest of the spices and spices for preservation.

5 Leave the meat to preserve in the refrigerator for another 15 days.

6 Put the meat in warm water for half an hour. (This will remove the salt).

7. Hang the ham for 6 hours in the refrigerator or in a drafty cool room.

8. Hang the ham in a warm room for 3 days.
The drying cabinet is ideal.

9. Thoroughly brush the meat side of the ham with a mixture of lard and black pepper.

10. Hang the ham for at least 30 days at 15 degrees Celsius and 70% relative humidity.

Here is a recipe. It does not contain only the percentage composition of the mixture.

We salt at the rate of 13% of salt by weight of meat.
Grate abundantly (rub thoroughly) the ham with vodka, especially carefully in the places where the bone comes out and rub well with a mixture of salt and sugar (900 g of salt, 5 g of sugar and 50 g of ground pepper, where the ratio of salt and sugar can vary and various herbs can be added to the mixture (herbes de provence)), especially places not covered with a skin. Then rub generously with ground black or hot pepper uncovered areas.
Saltpeter should not be used, so this article is not a guide to action, but simply an illustration of how it is done in the world.

The famous name of prosciutto can be carried by dry-cured ham, created exclusively in Italy. Its cooking technology has been carefully preserved and observed since the time of the Romans.

Prosciutto is prepared in different regions of Italy according to a similar recipe. But the difference in seemingly insignificant nuances makes it possible to significantly differ in taste the ham cooked, for example, in Parma, from the Jambon Valle d’Aosta.

Jambon is also dry-cured ham, just the proximity of the region to the French territories gave it such a sonorous name.

Most varieties of prosciutto have the obligatory postscript DOP, Prosciutto di Parma DOP, Prosciutto di San Daniele DOP, Prosciutto di Modena DOP, Prosciutto Toscano DOP, Prosciutto Veneto Berico-Euganeo DOP, Prosciutto di Carpegna DOP, Valle d'Aosta Jambon de Bosses DOP.

This abbreviation is used to protect products of national brands. This is a kind of guarantee that prosciutto is made only in the place stated in the name, with the strictest observance of technologies and cooking features.

Cooking prosciutto: the secrets of technology

The technology for preparing prosciutto in all regions is generally identical, but it also has its differences. The taste of the dish is affected by:

• pig breed,
• her pasture,
• fattening diet,
• weight and age of the carcass at the time of slaughter,
• used set of spices,
• salting and ripening period,
• even the peculiarities of the climate of the area where the ham was cured.

Prosciutto at home: is it possible?

At first glance, it may seem that you can easily cook prosciutto at home on your own. This is not true. Of course, such meat has no right to be called prosciutto, but it’s quite possible to cook a good homemade dry-cured pork ham.

To do this, the meat is rubbed with dry sea salt, and very plentifully. The salting period depends on the weight and age of the ham - on average, this is a period of 10 to 20 days. Then the meat is washed and allowed to rest.

It is advisable to put the meat under the press - so the excess moisture will come out of it. Then the open cut, not protected by the skin, is smeared with a mixture of softened lard, pepper, preferred spices and dried herbs. A light Italian touch of taste will give the meat a mixture of Provence herbs.

Then follows the drying process, which is considered the most responsible: slight fluctuations in humidity can easily turn all efforts into ashes. The ham can simply bloom, which most often happens. That is why not every cook gets dry-cured meat. That is why few people are engaged in such a business, only true experts in this matter undertake to prepare real prosciutto.

The ripening of the ham should occur gradually, with a slowly but surely rising temperature and decreasing humidity in the room. The drying period, again, is a matter of taste: it can be 10 months, or maybe two years.

What kind of prosciutto to choose?

prosciutto cotto

For the first experience of self-cooking ham, it is better to experiment with meat that is cooked. In Italy, such ham is called prosciutto cotto, and there is no particular specificity in its preparation.

It's just a good tasty familiar ham, with which it is customary to prepare a delicious sauce for carbonara spaghetti, to be included in the list of ingredients for many prosciutto salads and appetizers. The popular pizza "Prosciutto e fungi" is prepared with cotto ham and mushrooms.

It is worth noting here that ham sold in our stores at a price that does not reach the price of fresh meat, not only cannot be compared with prosciutto cotto, but by and large should not be called ham.

Prosciutto crudo

Prosciutto crudo is cured meat. The method of preparing crudo all over the world is associated with the very name of prosciutto, so it is somehow not customary to mention this. Only one variety of prosciutto has this designation in its name - Crudo from Cuneo (Crudo di Cuneo DOP). Thus, it was singled out from the general list of dry-cured ham.

The fact is that this is the only variety of prosciutto where vinegar is used in cooking. Only at the beginning of our millennium did it receive the DOP designation and the long-awaited recognition.

The taste of all varieties of prosciutto crudo is subtle and self-sufficient - it does not require improvements or additions, so most often this product is served as an independent dish.

Prosciutto di Parma

The most popular and beloved all over the world variety of prosciutto for a very long time is the product from Parma. The legendary Prosciutto di Parma DOP has its own characteristic, pronounced and unique taste, about which there is actually a legend associated with the great and terrible Carthaginian commander Hannibal, who lived in the second century BC.

The age of the Parma prosciutto recipe is no less impressive than its delicate, delicate and slightly sweet taste.

Usually these are the thinnest translucent slices with crostini or fruit. Although experts do not recommend eating melon during and after meals, but it was in combination with melon prosciutto di parma that conquered the world.

Prosciutto and jamon: the difference

Many connoisseurs of meat delicacies are wondering what is the difference between jamon and prosciutto?

Naturally, such a product as prosciutto cannot but have analogues in other countries. The Spaniards perfectly prepare the no less famous jamon, which, like prosciutto in Italy, is a national treasure of Spain and has its own special marking for the uniqueness of cooking and taste.

The general principle of preparing prosciutto and jamon is very similar, but a huge number of distinctive nuances makes them still different products. Connoisseurs easily recognize the difference between jamon and prosciutto not only by the color and texture of dry-cured pork: the meat of animals fed on acorns of centuries-old cork oaks has a special, unforgettable and incomparable taste.

When visiting Italy, do not deny yourself the pleasure of trying a real Italian delicacy - prosciutto. Arrange an unforgettable holiday of taste!

Prosciutto is a favorite Italian ham in many countries. However, it has nothing to do with the ham that we are traditionally used to seeing on the shelves of domestic stores. Prosciutto is a cured pork ham it is sold as a whole piece of meat or cut into the thinnest slices. Producers' fidelity to manufacturing traditions and centuries-old history have allowed Italian ham to easily enter the ranks of products.

As many as 7 varieties of prosciutto are made in Italy classified as products with a protected designation of origin. To understand how all these options differ, we will introduce you to each of them.

Prosciutto di Parma

Prosciutto di Parma is the most famous variety of ham produced in the province (Parma). It is prepared with just two ingredients: pork and salt. The use of other spices or preservatives is strictly prohibited.

Meat for Parma ham should not be frozen. The manufacturing process takes about a year. After checking the quality, the Commission of the European Union puts a stamp in the form of a crown (a hallmark of Prosciutto di Parma). The meat retains its natural red color due to the natural maturation process. The taste of ham is sweet, refined, intense.

Prosciutto di San Daniele is a typical product of the city of San Daniele del Friuli. As they say in Italy, this ham contains 3 components: pork, sea salt and the unique climate of the territory.

The total production cycle of the recipe is 13 months. The hallmark of prosciutto di San Daniele is the "paw" on the pork leg, meaning the thigh is left "biologically intact". The meat has a pink-red color with white streaks of fat. The taste is sweet, delicate with a sharp aftertaste.

Prosciutto di Modena

Prosciutto di Modena is a ham traditionally produced in the city (Modena).

The unique set of geographical factors of the production area makes this product unique. Meat aging time is about 14 months or less (depending on thigh size). The weight of the ham at the end of ripening is 8-10 kg. The color of the cut is bright red. The taste is rich, but not salty. Ham has a pleasant, sweet flavor.

Prosciutto Toscano is a ham from the Toscana region.

Ambassador of meat for this variety is carried out not only with salt, but also with pepper, as well as a mixture of herbs (sage, rosemary). Exposure lasts from 10 to 12 months, but some specimens ripen for about a year and a half. The weight of the ham must be at least 7.5 kg. Color from bright to light red with a slight presence of white fat. The taste is delicate with the aroma of herbs.

Prosciutto Veneto Berico-Euganeo (Prosciutto Veneto Berico-Euganeo) is a ham from the commune of Montagnana.

It is made from pork thigh using salt and spices. Prosciutto Veneto has a distinctive mark in the form of a winged lion. The weight of the ham at the end of cooking is from 8 to 9 kg, aged for at least 9 months. The color of the meat is usually pink. The aroma is soft, sweet.

Prosciutto di Carpegna (Prosciutto di Carpegna) - ham from the city of Carpegna, pork for which is produced in 3 regions of Italy: (Emilia-Romagna), (Marche) and (Lombardia). Salted hams are aged for at least 13 months. The final weight of the thigh is from 8 to 11 kg. The cut has the color of salmon. The taste is delicate, the aroma is piercing.

Prosciutto crudo di Cuneo (Prosciutto crudo di Cuneo) is a product made in the provinces of Cuneo (Cuneo), Asti (Asti) and in the southern part (Torino).

Salting is done with dry salt, which may contain pepper or other spices. The overall production process lasts a minimum of 10 months. The weight of the finished ham is from 7 to 10 kg. The color of the cut is uniform, red. The aroma is aged, sweet.

Summing up, we will clarify the main differences between all varieties:

• Territory of production;
• Breed, age and food of animals;
• Spices for salting and exposure time.

Based on these features, the unique taste of each ham is formed. But, despite the originality of all types, only prosciutto from Parma has a special world fame. About him we will lead our story.

History

Pork has been the main source of food for the inhabitants of Parma for over 2000 years, so the history of Parma ham goes back to times. Its production probably began with the development of the salt source Salsomaggiore (Salsomaggiore), when farmers learned to use the properties of salt to store meat.

There are several versions of the origin of the name "prosciutto". According to one of them, the word is derived from the Parma dialect "pàr-sùt", which means "always dry". Another theory attributes to it a Latin origin from the phrase Perex Suctum, which translates as "merged" or "dried".
Already in the III century BC. Cato described the production process of prosciutto, which has survived to this day almost unchanged. Then, over the centuries, many authors (Polybius, Strabo, Horace) mentioned ham in their works.

Hannibal, entering Parma after a victorious battle in 217 BC, was greeted with a celebratory banquet. Despite the devastation and poverty, the peasants pulled out salted meat from the caches, which the commander especially appreciated.

It is obvious that the French Gauls were also familiar with Prosciutto di Parma. The entrance to Reims Cathedral in France depicts a butcher selling ham.

Despite such distant roots, mass production of prosciutto began only in the Middle Ages. It is mentioned in documents of the XIV century, in wedding menus of the XVI century. And at the turn of the XVIII-XIX centuries. ham was used as a staple food for sailors during the "cruising war".

In order to protect the tradition and the quality of their product, in 1963 the Parma producers assembled a consortium to supervise the production of ham. And in 1996, the European Union included Prosciutto di Parma in the list of products in the DOP category.

Technology recipe

A prerequisite for obtaining Parma ham is that the entire process of preparation and processing of raw materials takes place on the territory and in the vicinity of Parma. Pigs of 2 breeds (Large White Landrance and Duroc) are raised in 10 regions of central and northern Italy. Corn, barley and whey left over from production (Parmigiano) are used as food. The animal is only then ready to enter the production cycle when it reaches the age of 9 months and weighs 160 kg.

Fresh meat "rests" in special refrigerator cells for 24 hours. At this time, it becomes denser and loses about 1% of its weight. Ham for ham should not be frozen.

A part of the skin and fat is cut off from the prepared thigh. This is necessary for subsequent salting. During such an operation, the ham loses 24% of its weight. Instances that have even the slightest flaws (cuts, hematomas) are excluded from the cycle.

Salting occurs in this way: parts covered with skin are treated with wet salt; sprinkle the exposed meat dry. Next, the hips are sent to cold chambers with a temperature of 1-4 degrees and 80% humidity. After a week, they are taken out and the residual salt is removed. After that, they are again sprinkled with a thin layer of salt and the pork is sent to the refrigerator for 15-18 days (depending on weight) for the so-called "second salting". At this stage, the ham loses about 4% of its weight.

The salting is followed by the "rest" of the future ham, which takes place after the removal of unabsorbed salt in refrigerated rooms at 1-5 degrees and a humidity of 75% and lasts 60-80 days. Weight loss during such a "sleep" is 8-10%.

"Rested" thighs are thoroughly washed with warm water to remove the smallest salt crystals. Then they are dried in rooms with special air convection. Although on warm sunny days, drying takes place naturally in well-ventilated rooms.

After preliminary drying, the pork is hung on frames in rooms with large windows for a period of about 3 months. At this time, prosciutto di Parma acquires its characteristic taste and loses another 8-10% of its weight.

At the penultimate stage, the open part of the prosciutto is smeared with a mixture of chopped lard with salt and pepper (sometimes rice flour is added). This will tenderize the meat and prevent the ham from drying out too quickly.

Next, the seven-month-old pork is transferred to special cellars, where it matures for up to a year, absorbing the unique aroma of the Parma climate. There are varieties with an exposure of 18, 22 and 24 months. The flavor of the ham is tested using needles made of a special material. They pierce the ham, and experts evaluate the characteristic smell. After a complete check, the finished prosciutto di Parma is branded with the distinctive mark “crown with 5 teeth”.

Ham on the bone goes on sale with a weight of 9.5-10.5 kg. Prosciutto di Parma is a real cured ham, called prosciutto crudo in Italy. In the European food market, there are variants of prosciutto cotto (cotto). This is a boiled ham that does not come from a ham, so it is considered much less valuable. By the way, it is prosciutto cotto that is the more familiar version of ham for the domestic consumer.

How is it different from ham?

Many people know that Italian prosciutto has a famous Spanish relative - jamon. Despite their great similarity, these products have a number of significant differences - what is the difference between prosciutto and jamon?:

1. Place of production and climatic conditions of the territory, which significantly affect the taste.
2. In Spain, animals are fed on acorns, while in Italy, corn and other cereals form the basis of the diet.
3. Thanks to the use of black breeds of pigs, jamon has a darker surface than prosciutto.
4. The prosciutto is cured indoors, and the jamon is salted in closed containers. It does Spanish product is drier and tougher than Italian ham.
5. Jamon, unlike prosciutto, is aged for about 48 months. Therefore, the cost of such a delicacy is very high. The readiness of the ham in Italy comes on average by the year, and therefore its price is much lower.

The Spaniards consider jamon the most delicious ham in the world, while the Italians categorically disagree with this opinion. Which of the delicacies you choose will be purely your personal decision.

How to eat and store

Do you prefer natural products and appreciate the rich taste of dishes? Without a doubt, prosciutto di Parma will become your favorite in the kitchen. It will add depth of flavor to any of your dishes.

In Italy, prosciutto is eaten on its own as part of a meat plate or wrapped around a grissini breadstick. Ham goes well with melon, grapes, olives, figs. If you have your own preferences, then Parma prosciutto will perfectly complement the taste of any first or second course.

Salad with prosciutto enjoys special love on the peninsula. It is quite simple to prepare. Mix chopped green salad, the thinnest slices of ham and pieces of parmesan. All this is seasoned with a small amount and enjoy a tasty, healthy and fairly light dish.

Often people are interested in the recipe for making prosciutto at home. There is nothing harder and easier! But, if you have rooms with the required temperature and humidity, then everything is in your hands. Just follow the recipe, improvise with spices and after 7-12 months you will have your own ham.

How to store at home

Basically, prosciutto is sold in vacuum packaging, after opening which the question arises of how to store it. An improperly prepared product loses its freshness and absorbs refrigerator odors. But there is still no clear solution.

Some experts suggest placing the started ham in a vacuum container, which is almost impossible at home, given its size. Others advise wrapping the ham in a slightly damp cloth.

The third and perhaps the most reliable option is to cover the cut of the thigh with foil or plastic wrap. And, of course, after the packaging you have chosen, the ham must be placed in the refrigerator.

Some masters claim that it is possible to store prosciutto without packaging. But over time, spots form on its surface, which are a mixture of water, salt and fat. They must be cut before use.

Calorie content and benefits

Prosciutto di Parma is a fairly light product. Its calorie content per 100 g is 269 kcal, which consists of:

• Proteins 25.9 g;
• Fat 18.3 g;
• Carbohydrates 0.3 g.

Talking about the nutritional value of prosciutto is endless. It is an excellent source of proteins - the main building blocks of many substances and tissues of the body. The unique amino acid composition contributes to the easy bioavailability of ham proteins, which is indispensable for children, athletes and people who have problems digesting proteins.

The fat content of prosciutto is relatively high, but most of the lipids (45.8%) are unsaturated, the consumption of which is beneficial for humans. They prevent the development of cardiovascular diseases. Currently, manufacturers are producing low-fat Parma ham so that not only healthy people can enjoy an excellent product.

Prosciutto di Parma is characterized by a high content of B vitamins. Scientists have proven a significant presence of B1, B6, B12, PP. These substances play an important role in the functioning of the nervous system, in hematopoiesis, and control the redox reactions of the body.

Folic acid, also found in ham, is involved in many biological processes such as cell replication. Fat-soluble vitamin E is a natural antioxidant. It fights free radicals and regulates the function of the human reproductive system.

The nutritional value of prosciutto is enhanced by the presence of vital minerals. Zinc, copper and selenium (23%, 3%, 20% of the daily norm in 100 g, respectively) are involved in the activity of the immune and cardiovascular systems, regulate cell division. Iron (6% DV) promotes hematopoiesis and is essential for people suffering from anemia. Potassium (27% DV) is responsible for the proper functioning of the heart and blood vessels, and phosphorus (26% DV) maintains healthy teeth and skin.

In this way, prosciutto di Parma is a unique, indispensable product in a healthy diet. Although people with high blood pressure, diabetes or overweight, it is recommended to use ham only in consultation with your doctor.

Price per kg

Arriving in Italy, you can easily find the original prosciutto in any grocery store. The price for all varieties of DOP ham is approximately the same and is in the range of 25-27 Euro per 1 kg.

The food embargo works incredible miracles, which is why Russian counters are crying, missing prosciutto. The average price of Italian ham in domestic stores previously ranged from 2000-2500 rubles. for 1 kg.

The theme of "Prosciutto" is inexhaustible, but the conversation smoothly came to an end. If you want to feel all the gastronomy of Italy in one product, spend your holidays in the republic, enjoying prosciutto and the beauties of the country.

Live openly, love freshly, travel with inspiration and remember: “Put the pig at the table, she and her feet on the table. And why not, if it’s prosciutto!”

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Among the culinary "novelties" mastered by our compatriots, the leading place is occupied by the delights of Italian cuisine. Probably, the inhabitants of this bright country are close to us - if not in spirit, then in food preferences. Even if someone does not like pizza, he is quite able to choose some delicacy in Italian cooking that will conquer the fussy for the rest of his life.

Among such gastro-conquering discoveries is prosciutto. What it is, not everyone knows, but meanwhile, very many would be happy for themselves if they tried it.

Italian fat

Of course, to call this delicacy that way is rude and unfair. Prosciutto is not worth the name. That it is a type of bacon or ham is beyond doubt, but it is a very distinguished ham.

The history of prosciutto is lost in the darkness of centuries. It is known for sure that it already existed in the days of Ancient Rome, but since then it has greatly improved in taste. Some analogues exist among many nationalities: the Spaniards praise jamon, the French consider jambon to be the pinnacle of ham taste, but only the Italians have really reached perfection.

Manufacturing features

Subtleties and tricks begin with the maintenance and fattening of livestock going to prosciutto. That this affects the taste of the final product is beyond doubt. For any kind of this ham, the pigs are fattened on fruits and acorns, but in every province that makes prosciutto, there are secrets even in the diet of the animals. One of the secrets revealed by Parma is that pigs are fed there with the whey that remains during the production of Parma cheese. As a result, the prosciutto of this province has a completely different taste from other areas.

The same goes for spices. While Parma makes do with sea salt, pepper and garlic are used in other places, and specially selected herbs in still others.

Varieties of prosciutto

Based on the main technological differences, it can be of two types. When cooked under the name crudo, the pork leg is smoked raw. Moreover, for this variety of pigs, they are fed mainly with corn and fruits. Smoking, on the other hand, takes at least eight months, and in some cases drags on for up to two years. Among this category of hams, Cuneo prosciutto stands apart. Which is also cool - no doubt, but this bacon is made with vinegar, although there is not much of it.

The second type of Italian bacon is called cotto. It is first steamed (or fried - it depends on the place of manufacture) and only then smoked, and the second stage is much shorter than in the case of prosciutto crudo.

How to buy quality prosciutto

First of all, when buying Italian "lard", you need to carefully study the labeling. The packaging must be marked PDO Prosciutto. If it is not there, most likely it is an imitation, not even made in Italy. Many of these fakes cannot be eaten without frying, and they don’t even remotely resemble prosciutto in taste.

It is also advisable to buy it not in a vacuum bag: the taste in such a package is quickly lost, and the “appearance” remains the same. As a result, you will not get what you were striving for.

If we ignore the inscriptions and packaging, then the prosciutto should have a thick layer of fat, and this fat should be white, turning pink at the transition to meat. The meat layer is not brown, not bright - pink and tender even in appearance. They will give you a try - do not refuse. If you feel an unpleasant taste of rancidity, you should not take the product - either it was stored incorrectly, or the expiration date is ending, or this piece was removed from the vacuum film.

Can Italian ham be homemade?

Once you try the famous prosciutto, you really don’t want to refuse it. In stores, it is often not of very high quality - such ham must be stored in compliance with certain rules. Therefore, many people have a question about whether it is possible to make prosciutto at home? There is only one answer to it: absolutely not! Remember where the dried ham begins - with a properly fattened pig. And if you do not have your own pig farm, plus oak forests for harvesting acorns, plus the secrets of Italian masters, you will not be able to get the right meat for prosciutto. Even in his homeland, not all provinces are entrusted with fattening cattle for the beloved bacon.

Yes, and for the production of dry-cured pork, you need a smokehouse and skills to work with it. Without a doubt, you can learn, try, acquire the necessary equipment and, as a result, get high-quality ham, far superior to store-bought varieties. But for prosciutto - only to Italians!

What to eat with prosciutto

Usually it is used just like ham - thin slices with something. The nuance is that along with prosciutto, kiwi, figs or melons are served, which emphasize and set off its taste.

However, Italians also use their bacon in complex dishes such as soups. In this case, it is added at the very end of cooking, so that it does not lose its unique flavor and does not boil out.

Prosciutto also goes with pizza, which becomes almost a festive dish. If it acts as a meat component of the dinner, boiled vegetables like peas or asparagus become a side dish. An interesting dish with prosciutto, the recipe of which was already liked by our people: they wrap it like a sausage, for example, veal, or vice versa - they “hide” the prosciutto itself in a straw of bread or a small melon.

This wonderful ham is also part of salads. One of the most delicious - with arugula, tomatoes and parmesan. To prepare it, the cheese is rubbed so that an air mass is obtained. The arugula is laid out artistically, the tomatoes are cut into thin slices and placed on top. The slide is sprinkled with cheese, and prosciutto is already laid out on it in stripes. All this wealth is flavored with mustard sauce, olive oil, balsamic vinegar, herbs, salt and pepper. Delicious until you lose your pulse!

A full-fledged dish is such a prosciutto: a recipe with potatoes and mushrooms. For him, mashed potatoes are prepared, mushrooms (whatever they are) are fried in butter, after which garlic, wine and mustard are added to them. In this form, the mushrooms should be stewed for a couple of minutes, then add the cream - and a couple more minutes. Beef steaks are wrapped in thin slices of prosciutto and fried in vegetable oil for 3 minutes each side. Then the steaks are wrapped in foil, under which they languish on the table for several minutes - until you set the table. With mashed potatoes, mushrooms and lettuce leaves - just a great dish.