Try on the crown.
What is ham?
And what is a Parma ham (prosciutto di Parma, "prosciutto di Parma")?
The whole secret of the production of this wonderful meat delicacy (like most other products) lies in strict adherence to technology and the Italian climate.
As in the production of Italian wine, it requires a correct and high-quality combination of three components - variety, territory, master.
In this case, a type of meat, northeastern Italy with its unique climate and age-old traditions.
Probably, you can raise a good pig of the Large White Landrance or Duroc breed no older than 10 months and weighing no more than 160 kg anywhere, but feeding it with Italian grain and parmesan whey, drying in the climate of the eastern regions of the province of Parma is only possible in Italy.
Born and raised in Italy, the boars give their hind legs to produce the finest varieties of ham, including Parma.
After trimming (in which about 20% of the legs are discarded) and salting with a mixture of salt and spices for several weeks, followed by washing, the hams are hung in a controlled climate for a period of at least 12 months (several operations from initial drying to subsequent drying).
The standard does not stipulate the maximum aging period; in 2013, for example, for the 50th anniversary of the Parma ham consortium, an anniversary batch was launched with aging for 30 months.
The word prosciutto comes from the Latin perequato, “dried up”.
Salt is used primarily for drying. Mixed with spices, salt draws water out of the meat.
Then the Italian climate and time takes part in the production process.
Most likely, it is precisely because of the length of the culinary processes (both with cheese and meat) that Italians do everything very slowly :-)
Neither flavors nor preservatives are used in the production of prosciutto - the recipe corresponds to centuries-old traditions and was standardized in 1963.
Since 1996, when the D.O.P. designation was introduced in Europe. (Denominazione di origine protetto), Parma ham was one of the first to acquire this meaning in Italy - in 1996.
When buying Parma ham, you should pay attention to the presence of two signs on the package -
and the crown, the mark of the Parma ham consortium, which keeps track of all producers and gives them the right to affix the prosciutto di Parma hallmarks.
The fame or unknown in Russia of a particular manufacturer does not matter. The quality of the ham is checked by the consortium inspectors at all 150 enterprises producing prosciutto di Parma.
Different ages from 12 to 36 months
Where to Eat Traditional Parma Food
- Osteria dei Mascalzoni- traditional Parma cuisine, small osteria in the center. Average prices, excellent quality, not a tourist destination
- Officina Dedicata- a small restaurant actually from the other end of the same street as the previous one. Small traditional menu and new seasonal products every day. Excellent homemade lambrusco, prices are slightly below average in Parma.
- Trattoria corrieri- a large trattoria, more accessible and touristy. The cuisine is exclusively traditional Parma, against the background of the fact that in general there are quite tasty restaurants in Parma, it is just not bad here
- La Forchetta- one of the best restaurants in the city center, both traditional Parma cuisine and fish menu. Delicious and not cheap.
Fast / Street Food
- Pepen- a historic bar with panini in the center, I recommend going there during lunch and queuing up with the locals who have been coming here for generations. Eat carciofa (pie with ricotta, parmigiano, and prosciutto cotto) for 2.5 euros and drink a glass of Lambrusco
- Frank foccacia- a huge menu of small ones with various fillings at a price of about 3-5 euros, an excellent selection of craft beer
- Degusteria Romani- take anolino da passeggio (local small stuffed pasta in broth) in a cardboard cup and keep warm as you walk around town
Drink well: bars, enoteca
- BREAD- a small and noisy bar in the center with excellent signature cocktails, I recommend going there after dinner. The price of a cocktail is around 10-12 euros
- SB54 Parma- a bar in the Barilla Center shopping center, a little far from the center, but it is quite possible to walk. A large author's cocktail list for every taste, the price of a cocktail is 10-15 euros
- Tabarro, Enoteca Fontana- two enoteca on the main party street of Parma, via Farini. The first is a little more expensive, more atmospheric and the selection of wines is more "refined" or something. There are several types of bottled craft beer, wine snacks and even a small restaurant on the second floor. The second is more accessible and simple, but locals often hang out inside (the entrance inside is not from the central, but from a side street).
Where to have breakfast
- Le delizie- drink excellent cappuccino and eat a croissant with pistachio cream made from real pistachios and crunch caramelized pistachios on it. 2.70 - Croissant and cappuccino at the bar, slightly more expensive than the city average, but worth it.
Prosciutto is an Italian ham that is popular in many countries. But with the ham that we see on the shelves of our domestic stores, it has very little in common. This is a ham jerky sold as a whole piece of meat or cut into very thin slices. With a long history, this dish remains popular, not only in Italy, but also far beyond its borders.
Prosciutto - what is it and what is it eaten with, how is the product used in Italian cuisine?
What kind of meat is the product made of, a brief history
For the inhabitants of Parma, pork has been the main source of nutrition since ancient times. Therefore, Parma ham, known as prosciutto, dates back to the days of the Roman Empire.
This story may have begun when farmers learned to use salt for storing meat.
There are several versions regarding the name.... One of them is that the word “prosciutto” was formed from the Parma dialect “pàr-sùt” - “always dry”.
Another version - the origin of the name is Latin, from the word Perex Suctum, which means "dried" or "merged".
A little later, the product began to gain popularity in many countries. And with the aim of protecting its quality and traditions, Parma producers in 1963 assembled a consortium on the supervision of the production of ham.
And in 1996, Prosciutto di Parma was included in the list of products from the DOP category.
As many as seven types of this ham are made in Italy. related to products with a protected name:
- Prosciutto di Parma. The most famous variety produced in the province of Parma. It contains only two components: pork and salt. No other spices or preservatives are allowed. The meat must be frozen, it is made within a year. The finished dish retains its natural red color and gets a refined, intense and sweet taste.
- Prosciutto di San Daniele. The Italians themselves say that this ham has three components: meat, sea salt and the unique climate of the area where it is produced. Its distinctive feature is the “paw” on the ham, that is, the thigh remains intact from a biological point of view. The meat is pinkish-red, with white veins, sweetish, tender, with a slightly spicy aftertaste.
- Prosciutto di Modena. A ham produced in the city of Modena, which gains its uniqueness due to a set of geographic factors. The taste is full-bodied, but unsalted. Has a pleasant sweetish smell.
- Prosciutto Toscano... The raw materials in this case are supplied not only with salt, but also with pepper and certain herbs, for example, sage, rosemary. The dish has a delicate taste with a light herbal aroma.
- Prosciutto Veneto Berico-Euganeo. Made with salt and spices. The hallmark is the winged lion stamp. The color is usually pink, with a sweet and mild flavor.
- Prosciutto di Carpegna. Produced in the city of Carpegna. The cut has a salmon color, the taste is very delicate, piercing.
- Prosciutto crudo di Cuneo. It is made using dry salt, which may contain pepper or other spices. The general production process takes at least ten months. It has a uniform red color and a sustained sweetish aroma.
On the pages of our site you will also learn - the famous Italian dish, known all over the world!
How is it different from jamon
Another famous type of ham is jamon., and not everyone understands what is the difference between him and prosciutto: let's try to figure out all the differences.
The main difference between jamon and prosciutto in the place of origin... Homeland Prosciutto - Italy, and jamon - Spain.
There is also some difference in taste characteristics, which again depends on climatic conditions.
Jamon is dark in color, because mainly black pigs are used for its production.
In Italy, pigs are fed a little differently.- mainly fruits, corn, and sometimes whey.
There are also some differences in production technology.... Jamon is hard and dry as it is salted in closed containers. There is no preliminary heat treatment.
The Italian dish is salted under natural conditions, assuming the constant maintenance of moisture at a certain level. Therefore, the product is more juicy and tender.
Traditions of use
In Italy, according to the traditional recipe, it is customary to serve prosciutto with fried pork, vegetables or melon. It is an essential ingredient in classic tortellini.... It goes well with white wines.
To a greater extent, the traditions of using prosciutto are determined by the taste preferences of a particular region. However, you need to know that chop the ham just before eating it- in this form, it is not suitable for long-term storage. Even after an hour, the slice will lose most of its properties and become very dry.
If you still need to cut the dish in advance, then you should slightly deviate from the classic variation and make the slices thicker.
How to make at home: recipe
Italians have a lot of traditions when it comes to cooking. and rules. So, it is very important to maintain a certain humidity and temperature.
As for the holding time, then the classic recipe suggests - it must be at least 10 months, and better - 12-14 months.
Drying takes place in an open space... The hip is hung on the racks provided for this.
To add pungency and piquancy to the dish, natural additives are used - salt, spices, herbs. It is not frozen as it threatens to lose its unique taste and aroma characteristics.
In the classic version, the salting process, and after curing the meat, will be very long... At home, not everyone can wait until the delicacy is ready during the year, because those who want to pamper themselves with a piece of Italy at home may pay attention to a slightly modified recipe.
All you need is soft pork and sea salt. The cooking instructions assume the following sequence:
- First, the meat is washed and dried with a towel., after - it is rubbed thickly with salt over the entire area and remains in this form for a day. It sometimes needs to be turned over and the liquid drained.
- After the pork, you need to rinse it again from salt. and remove excess liquid from it with a towel.
- Let the product dry slightly at room temperature. At the same time, the refrigerator where the meat will be cooked must be thoroughly washed, ventilated and the temperature set to 5-6 degrees.
- Pork is hung in the refrigerator on natural threads, plaits or strips of leather. In this form, it must be left for at least two weeks.
- Cut the finished ham very thinly and is served separately or added to various dishes.
You can also roll meat not only in salt, but also in pepper, herbs and mixtures thereof.
Do you know how to prepare a classic? We will reveal the secrets of Italian housewives on our website!
We invite you to get acquainted with the recipe for vegetarian lasagna, which is prepared in the best Italian traditions.
Application in Italian cooking
Prosciutto is a separate dish in itself... It can be used as an appetizer, served with green peas, asparagus, melon, it is included in various sauces, Italian pasta, sandwiches.
For example, here is a simple recipe for a summer snack with prosciutto and melon, common in Italy:
Housewives of all countries actively use this type of ham to prepare all kinds of dishes. Let's consider some of them, which you can easily repeat at home.
Scrambled eggs with pesto
For cooking, you will need the following ingredients:
- 20 g butter;
- 2 eggs;
- 100 ml 20% cream;
- 30 g prosciutto;
- a teaspoon of pesto;
- a pinch of salt.
Preparation:
- Heat butter in a skillet over low heat.
- Break eggs into a bowl, whisk them a little, add cream and salt. Mix again, pour over oil in frying pan. Using a spatula, pull the edges of the eggs towards the middle, then stir them vigorously. After 40 seconds, remove from heat and add pesto.
- Cut the tomato into thin slices and place on a plate. Place scrambled eggs on top and ham slices on top. Season with pepper.
Unusual pear salad
Baked asparagus
For this interesting recipe, you need to prepare the following:
- 20 fresh asparagus pods;
- 4 slices of Italian ham;
- 4 teaspoons olive oil
- 60 g parmesan cheese;
- 4 chicken eggs;
- a tablespoon of thyme;
- ground black pepper - to taste.
Preparation:
- Place a saucepan over medium heat and heat a couple of teaspoons of oil in it. Add prosciutto and fry for a minute. Remove from heat and place on paper towels.
- Preheat the oven to 200 degrees, grease a baking sheet with oil. Dip the asparagus in the remaining oil and place on a baking sheet, season with salt and pepper. Bake for 12 minutes until tender.
- Cut the cheese into thin slices, place it on top of the asparagus, leave for another five minutes in the oven to melt. Divide into four bowls and cover.
- Pour 5 cm of water into a saucepan, put on fire. Add a teaspoon of salt, simmer, then reduce heat. Break the eggs into the water one at a time. Cook in a little boiling water for 3-4 minutes until the yolk is tender. Remove the eggs, carefully place one at a time on top of the asparagus.
- Boil the rice, chop the ham and fry in olive oil. Remove the seeds from the chili and chop it finely. Chop finely and fry onions until golden brown.
- Stir in rice, meat slices, chili and onion. Add chopped herbs, pepper and salt.
- Rinse the squid, peel it off and stuff with the mixture. Place each of them on a piece of foil, spread with olive oil, sprinkle with herbs, wrap securely. Bake in the oven for 20 minutes at 200 degrees.
- Production area;
- Breed, age and food of animals;
- Salting spices and holding time.
- Place of production and climatic conditions of the territory, significantly influencing the taste.
- In Spain, animals are fed with acorns, and in Italy, the diet is based on corn and other grains.
- Due to the use of black pigs, ham has a darker surface than prosciutto.
- The prosciutto ambassador goes indoors, while the ham is salted in closed containers. It does Spanish product is drier and tougher than Italian ham.
- Jamon, unlike prosciutto, is aged for about 48 months. Therefore, the cost of such a delicacy is very high. The readiness of a ham in Italy occurs on average by the year, therefore its price is much lower.
- Proteins 25.9 g;
- Fat 18.3 g;
- Carbohydrates 0.3 g.
The dish is prepared as follows:
And from this video you will learn another interesting recipe from the chef with Italian prosciutto ham:
The Italian guest prosciutto will help you make your diet more varied and savory. Italian notes on our table are always interesting and unusual. It is only important to cook meat correctly or purchase it from trusted manufacturers.
In contact with
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 dried pork leg - it is sold whole or cut into very thin slices. The loyalty of the producers to the traditions of production and the 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 Protected Designation of Origin products. 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 type of ham produced in the province of Parma. It is prepared from only two ingredients: pork and salt. The use of other spices or preservatives is strictly prohibited.
Parma meat must not be frozen. The manufacturing process takes about a year. After a quality check, the European Commission applies the crown stamp (a hallmark of Prosciutto di Parma). The meat retains its natural red color due to the natural ripening process. The taste of the ham is sweet, refined and 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 area.
The total production cycle of the recipe is 13 months. The hallmark of Prosciutto di San Daniele is the “paw” on the ham, that is, the thigh is left “biologically intact”. The meat is pink-red in color with white streaks of bacon. The taste is sweet, delicate with a spicy 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 inimitable. The aging time of the meat is about 14 months or less (depending on the size of the thigh)... The weight of the ham at the end of ripening is 8-10 kg. The cut color is bright red. The taste is rich, but not salty. The ham has a pleasant, sweet aroma.
Prosciutto Toscano is a ham from the region (Toscana).
Meat ambassador 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 mature for about one and a half years. The weight of the ham must be at least 7.5 kg. The color is bright to light red with a slight presence of white fat. The taste is delicate with the aroma of herbs.
Prosciutto Veneto Berico-Euganeo is a ham from the commune of Montagnana.
It is made from pork thighs using salt and spices. Prosciutto Veneto bears the distinctive stamp of a winged lion. The weight of the ham at the end of cooking is from 8 to 9 kg, aging for at least 9 months. The color of the meat is usually pink. The aroma is soft, sweet.
Prosciutto di Carpegna - ham from the town of Carpegna, for which pork is produced in 3 regions of Italy: (Emilia-Romagna), (Marche) and (Lombardia). Extract of salted hams takes at least 13 months. Final thigh weight 8 to 11 kg. The cut is salmon-colored. The taste is delicate, the aroma is piercing.
Prosciutto crudo di Cuneo is a product made in the provinces of Cuneo, Asti and in the southern part (Torino).
The salting is made using dry salt, which may contain pepper or other spices. The general production process takes at least 10 months. The weight of the finished ham is from 7 to 10 kg. The cut color is uniform, red. The aroma is seasoned, sweet.
Summing up, let's clarify the main differences between all varieties:
Based on these features, a unique taste of each ham is formed. But, despite the originality of all types, only prosciutto from Parma has a special world fame. We will tell our story about him.
Story
Pork has been the main food source for the people of Parma for more than 2000 years, which is why the history of Parma ham dates back to the times. Probably, its production began with the development of the Salsomaggiore salt source, when farmers learned to use the properties of salt for storing 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 it to its Latin origin from the phrase Perex Suctum, which translates as "fused" or "dried."
Already in the III century BC. Cato described the process of producing 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 festive banquet. Despite the devastation and poverty, the peasants pulled out salted meat from their hiding places, which was especially appreciated by the commander.
Obviously, the French Gauls were also familiar with Prosciutto di Parma. A butcher selling ham is depicted at the entrance to Reims Cathedral in France.
Despite such distant roots, mass production of prosciutto began only in the Middle Ages. It is mentioned in documents from the 14th century, in wedding menus of the 16th 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 quality of their product, in 1963 Parma producers assembled a consortium to supervise the production of ham. And in 1996, the European Union included Prosciutto di Parma in the DOP product list.
Technological 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. An animal is only ready to enter the production cycle when it reaches the age of 9 months and weighs 160 kg.
Fresh meat "rests" in special refrigerated cells for 24 hours. At this time, it becomes denser and loses about 1% of its weight. The ham leg must not be frozen.
Part of the skin and fat is cut off from the prepared thigh. This is necessary for the 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 takes place in this way: parts covered with skin are treated with wet salt; the open meat is sprinkled dry. Then the thighs are sent to refrigeration chambers with a temperature of 1-4 degrees and 80% humidity. After a week, they are taken out and the residual salt is removed. Then sprinkle with a thin layer of salt again and send the pork to the refrigerator for 15-18 days (depending on weight) for the so-called "second salting". At this stage, the ham has lost about 4% of its weight.
The ambassador is followed by "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 this "sleep" is 8-10%.
Rested thighs are thoroughly rinsed 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 greased with a mixture of chopped lard with salt and pepper (sometimes rice flour is added). This will soften the meat and prevent the ham from drying out too quickly.
Then 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 aged for 18, 22 and 24 months. The aroma of the ham is tested with needles made of a special material. They pierce the ham, and experts assess the characteristic smell. After a full check, the finished prosciutto di Parma is branded with the distinctive 5-prong crown.
The bone-in ham is marketed with a weight of 9.5-10.5 kg. Prosciutto di Parma is a real cured ham, called Prosciutto Crudo in Italy. On the grocery market in Europe, there are options for prosciutto cotto (cotto). This is a boiled ham, the meat for which does not come from the 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 jamon
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 ham ?:
Spaniards consider jamon the most delicious ham in the world, while Italians strongly disagree. 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 your food? 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 platter or wrapped around a grissini bread stick. 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 is especially popular on the peninsula. It is quite simple to prepare. Mix the chopped green salad, the thinnest slices of ham and the 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 more difficult or simpler! But, if you have rooms with the required temperature and humidity, then everything is in your hands. Just follow the recipe, improvise with the spices and get your own ham in 7-12 months.
How to store at home
Basically, prosciutto is sold in a vacuum package, after opening which the question arises how to store it. An improperly prepared food loses its freshness and absorbs fridge odors. But there is still no clear-cut 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 most reliable option is to cover the thigh section with foil or plastic wrap. And, of course, after the package you have chosen, the ham must be placed in the refrigerator.
Some masters assure 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 off before use.
Calorie content and benefits
Prosciutto di Parma is a fairly light product. Its caloric content per 100 g is 269 kcal, which consist of:
You can endlessly talk about the nutritional value of prosciutto. It is an excellent source of proteins - the main building blocks of many substances and body tissues. The unique amino acid composition contributes to the easy bioavailability of ham proteins, which is indispensable for children, athletes and people who have problems with protein digestion.
The fat content in 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 disease. Currently, manufacturers are releasing low-fat Parma ham so that not only healthy people have the opportunity to enjoy this excellent product.
Prosciutto di Parma is characterized by a high content of B vitamins. Scientists have proven the 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 essential minerals. Zinc, copper and selenium (23%, 3%, 20% of the daily value in 100 g, respectively) participate in the activity of the immune and cardiovascular systems, regulate cell division. Iron (6% of DV) promotes blood formation and is essential for people with anemia. Potassium (27% of the DV) is responsible for the proper functioning of the heart and blood vessels, and phosphorus (26% of the DV) supports healthy teeth and skin.
In this way, Prosciutto di Parma is a unique, irreplaceable product in a healthy diet... Although people with high blood pressure, diabetes mellitus or overweight are advised to eat ham only in consultation with their doctor.
Price per kg
Arriving in Italy, you can easily find original prosciutto in any grocery store. The price for all varieties of DOP hams is about the same and is in the range of 25-27 Euros per 1 kg.
The food embargo works incredible wonders, which is why Russian counters cry, missing prosciutto. The average price of Italian ham in domestic stores previously varied in the range of 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 vacation in the republic enjoying prosciutto and the beauties of the country.
Live openly, love fresh, travel with inspiration and remember: “Put the pig at the table, she and her feet on the table. Why not, if it's prosciutto! "
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What do we know about Parma ham? Those of us who have traveled to Italy know firsthand that this is an exceptional product, the quality of which is strictly controlled by the Parma Consortium. And for those who are just going to visit this amazing country, our story is about this amazing delicacy.
The production of Parma ham is a tradition. Already in the 5th century BC. the ancient Romans and Greeks knew about the production of delicious meat, which over time acquired its great taste.
On April 18, 1963, the Parma Ham Consortium was established in order to preserve the tradition in the production of an authentic product, as well as to protect the image of the product called Parma. The Consortium includes 23 manufacturers, today the Consortium includes 117 manufacturers. The Consortium annually controls the quality of more than 9 million pieces. Parma ham and marks each of them with a stamp with the five-pointed Parma crown.
The secret of the sweetness of the ham lies in the natural conditions that the Parma region is rich in. Sloping terrain, gentle rolling hills, fields and farms. The unique dry air and the sweet breeze from the Apennine mountains, descending into the valley, create excellent natural conditions, the perfect climate for the natural "drying" of hams. Real Parma ham can only be produced and matured in the province of Parma in north-central Italy.
The secret of Parma ham begins with the careful and thoughtful selection of pigs. In production, they use large white pigs of two breeds Landrance and Duroc, weighing 160 kg (+/- 10%), reaching 10 months. No sows or non-neutered boars are used in the production. Pig feeding and pig rearing techniques are also strictly regulated to ensure that the animal grows gradually every day in excellent health. The production process is controlled by the Parma Ham Consortium, and each leg bearing the consortium's stamp (“ducal crown”) is guaranteed to meet the high level of production standards. Pig farms, today about 5,500 and slaughter farms (about 180) should be located in strictly defined areas: Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marchez, Abruzzo and Latium.
Each pig farm, in order to produce Parma ham, must be registered with the Parma Ham Quality Control Institute (IPQ = Instituto di Parma Qualita), a special certification body established on 1/1/1998 and independent of the Consortium, which also controls all stages of the Parma ham production process. Every pig that will be raised for Parma ham at the age of 30 days from the date of birth is stamped with information about the farm number and the month of birth of the pig.
Slaughterhouses must comply with all statutory hygiene and epidemiological requirements and must also be registered with the Parma Ham Quality Control Institute, which generates an identification code and a stamp for each registered abattoir. Slaughterhouses must place this mark in a conspicuous place on each leg after the slaughter of the animal.
During the salting stage, the metal seal is also added to the two previous marks; the stamp shows the date when the drying process started. For each batch of legs, an entry is made in the log about the beginning of the salting process. If any defects appear on the leg, the metal seal that was placed on the leg is removed by I.P.Q.
Pig farms, slaughter farms, producers and all those who pack, transport, sell or distribute Parma ham to buyers must operate in full compliance with the statutory regulations. Inspectors check the suitability of premises, machinery and equipment. Producers of Parma ham should only carry out production in well-equipped, safe premises that guarantee the high quality of the finished product.
Parma ham factories as well as animal farms must be located in a specific geographic area.
The production of an authentic Parma ham is the story of a special relationship between man and nature. Parma ham is a treasure of Italy's culinary heritage and has been awarded the D.O.P. Parma ham production goes through 10 stages:
1. Slaughter
2. Cooling
3. Pruning
4. Salting
5. Rest
6. Washing / Drying
7. Pre-drying
8. Lubrication
9. Drying
10. Branding
Production:
1. Slaughter
Before slaughter, the animal is checked that it is healthy, rested, has not eaten for 15 hours.
2. Cooling
The cut legs are placed in special refrigerated rooms and remain there for 24 hours. It's necessary:
a) reduce the temperature of the leg from 40º to 0º for hygienic reasons
b) force the meat to harden by means of the cold temperature, and thus make the subsequent "trimming" step easier. Weight loss at this stage is 1% of the total weight.
3. Pruning
Some fat and skin are removed to give the ham the typical rounded "chicken leg" shape. This stage is necessary for aesthetic reasons and to facilitate the subsequent salting stage. At this stage, the legs, even with small defects, are discarded. The loss of fat and muscle mass at this stage is 24% of the weight.
4. Salting
The chilled and trimmed leg is sent from the farm along the slaughter to production and drying.
During the salting stage, it is very important that the legs are at a universal temperature, as a leg that is too cold does not absorb enough salt, while a leg that is not cold enough can spoil.
When salting, dry and wet sea salt is used.
Drying formula: sea salt + Italian pork + time = Parma ham
The skin of the pork leg is rubbed with wet salt, while the muscles are covered with dry salt. The legs are then placed in refrigerated rooms with a temperature of 1 ° C to 4 ° C and a humidity level of about 80%. The legs are here for 6-7 days. Then, the remaining salt is removed from the stem and covered with a new thin layer of salt.
The second salting lasts 15-18 days according to the weight of the product. During the second stage, the stem slowly absorbs salt and loses moisture.
At the end of the salting stage, the weight loss is 3.5-4%. Salt is the only preservative, no chemical elements are allowed. Parma ham is a 100% natural product.
5. Rest
Salt residues are removed and the legs are placed in rest rooms for 60-70 days at a humidity level of about 75% and a temperature of 1 ° C to 5 ° C. These rooms are often specially ventilated. During this stage, the ham must "breathe" without becoming too moist or too dry, and the absorbed salt penetrates deeply and is evenly distributed throughout the muscle mass. Weight loss is about 8-10%.
6. Washing / drying
In a special room, which is called toelettatura, the future delicacy is washed with warm water to remove possible salt and dirt and to soften the surface. Drying takes place naturally during sunny, dry and windy days, or in special dryers, drying lasts 1 week.
7. Pre-drying
The stage takes place in large rooms with windows along each side of the room. The hams are hung on special wooden lattices or frames.
At this stage, air regulation is very important: the windows are opened in accordance with the level of external / internal humidity of the room and the internal humidity of the product. The breeze that comes through many windows blows the "legs" -
there is even a special highly qualified worker who is only busy opening and closing windows on time.
The regulation of the air leads to a constant and gradual drying of the hams. The stage lasts 3 months. After pre-drying, the ham is rounded. Sometimes the cavity around the exposed part of the bone is covered with pepper so that the contact part remains dry during molding. Weight loss 8-10%.
8. Lubrication
During this stage, the fossa around the bone, exposed muscle mass and all cracks on the surface of the product are covered with a mixture of ground lard, salt, pepper and sometimes with the addition of crushed rice. Such a coating can be of different composition. Moreover, in contrast to large industrial manufacturers, in small craft industries, the number of lubricant ingredients can reach twenty, and the recipes, of course, are kept secret.
Lubrication softens the upper muscle layers and prevents the outer muscle layers from drying out faster than the inner layers.
9. Drying
At 7 months old, the hams are transferred to cool, moderately ventilated basements with less air and light, where the most significant part of the ham's life begins, its ripening. The process is monitored by experts: The ham is pierced in several places with a horse bone, and the ripening process is determined by the smell. Parma ham should smell sweet.
The use of horse bone is due to the fact that it has the correct consistency, and after piercing the ham, the smell of the ham remains on the bone long enough for the experts to appreciate the flavor of the meat. In addition to horse bone, you can use cow bone, which also has the specified characteristics.
During maturation, an important biochemical and enzymatic process takes place, which determines the typical aroma of Parma ham, its taste and digestibility. Weight loss at this stage is about 5%.
10. Branding
At the end of the ripening period: minimum 10 months for hams weighing 7-9 kg and minimum 12 months for hams over 9 kg, the ham has lost most of its original weight (28%) and acquired an attractive and delicate aroma.
Only after this is the ham ready to be stamped with the fiery stamp “ducal crown”. Specialists from the Consortium come, check the maturation period of the previously registered leg, the presence of all necessary stamps and metal seals, make sure that the hams are produced in accordance with all production rules and requirements. A horse bone test is carried out and conclusions are drawn about the ham according to its taste, color and aroma.
Not all hams pass this test. Many are ruthlessly culled and then entered the market simply with the name - "prosciutto crudo", that is, "dry-cured ham".
And only the hams, as a result of the inspection, recognized as flawless and evenly ripened, are recognized as Parma ham and receive the coveted brand of the Consortium, which is burned on the skin-covered surface of the ham and looks like a five-pointed ducal crown. Since October 1, 1991, the brand includes the identification number of the manufacturer, which makes it possible to accurately identifythe origin of each ham. This stamp is placed under the strict supervision of the inspectors from I.P.Q. and is the ultimate guarantee of the quality of the ham.
Parma ham is not only tasty but also healthy. Experts have analyzed more than 1600 pieces of hams with an average ripening period of 13 months and received the following results:
1. Cured ham is low in calories.
2. The cholesterol level per 100 g is 76 mg. Thus, jerky ham is comparable in terms of cholesterol to beef, veal, chicken or rabbit.
3. In the process, dry-cured fats are preserved in their natural form and do not become harmful to the body, as it happens after the process of boiling, frying or smoking. Consuming at least 30-40 grams per day. ham, you provide the body with vitamins B1 and B2, necessary for a good metabolism and maintaining muscles in excellent physical condition, and in no way affecting your weight.
4. It is an easily digestible product and, therefore, more useful than any other meat. Parma ham is rich in free amino acids, with more than 12% protein content
5. Rich in phosphorus (1/4 to 1/6 daily value), potassium, iron and zinc.
Since ham does not contain any additives, but only sea salt, the ham is easily absorbed by the body, and the excellent taste makes it an ideal product for both children and adults, as well as for athletes and those who follow a special low-calorie diet.
Parma ham is used not only as an appetizer or appetizer, but also as a main, light and nutritious dish.
In terms of a wide variety of meat products, the Italian region of Friuli occupies one of the leading positions, but its main gastronomic masterpiece is the famous ham from the town of San Daniel (Prosciutto di San Daniele). Many connoisseurs consider this ham to be more refined than Parma.
Prosciutto di San Daniele - dry-cured ham. The production process for San Daniel Ham is the same as for Parma Ham. The difference from Parma ham is that for its production the pork leg is taken entirely, right down to the hoof (one of its main features), and the shape of the ham is somewhat flattened - during salting, the ham is placed one on top of the other, so that under the influence of the weight of the salt ( in the manufacture of hams, only sea salt is also used) penetrated deeper into the meat. In shape, the finished ham is a bit like a guitar, and its weight is 8-10 kg (at least 7.5 kg). On the cut, the meat is reddish-pinkish with white streaks of fat, the aroma is pronounced, the taste is very delicate with a characteristic aftertaste.
Ham production is strictly controlled by the Prosciutto di San Daniele Producers' Association, which was formed in 1961 and became official in 1982. The San Daniel consortium consists of 22 producers, producing about 2.7 thousand hams per year.
The zone of its production is established by law - this is the district of San Daniele del Friuli in the province of Udine. For the production of ham, as well as in the production of Parma ham, it is allowed to use pigs raised only in 10 regions of Italy (Friuli-Venezia Giulia, Venice, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzi, Lazio). These pigs, unlike the "Parma" brethren, grow free, and not "under a roof" and feed on acorns. That is why their meat is leaner and has a very characteristic taste. Note that San Daniele ham is produced many times less than Parma ham. That is why the price for it is much higher.
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