Prosciutto - italian ham which is loved in many countries. But with the ham that we see on the shelves of our domestic stores, it has very little in common. Prosciutto is cured Ham, sold as a whole piece of meat or cut into very thin slices. With a centuries-old history, this dish remains popular, and 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 meat is the product made of, a brief history

So what kind of food is this - prosciutto? For the inhabitants of Parma, pork has been the main source of food since ancient times., therefore, Parma ham, known as prosciutto, dates back to the time of the Roman Empire.

Perhaps this story began when farmers learned to use salt to preserve meat.

Regarding the name, there are several versions. One of them is that the word "prosciutto" was formed from the Parma dialect "pàr-sùt" - "always dry".

Another - that 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 in order to protect its quality and traditions, Parma producers in 1963 assembled a consortium on the topic of supervising 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. relating to protected name products:

Prosciutto di Parma. The most famous variety, which is produced in the province of Parma. Includes only two components: pork and salt. No other spices or preservatives are allowed. The meat must be frozen, it is made within a year. Ready meal retains its natural red color and acquires 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 territory 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 streaks, sweetish, tender, with a slightly spicy aftertaste.
Prosciutto di Modena. Ham produced in the city of Modena and given its uniqueness due to a set of geographical factors. The taste is rich, but not salty. Has a pleasant sweet smell.
Prosciutto Toscano. Raw material in this case is supplied not only with salt, but also with pepper and certain herbs, for example, sage, rosemary. The taste of the dish is delicate, with a slight herbal aroma.
Prosciutto Veneto Berico-Euganeo (Prosciutto Veneto Berico-Euganeo). Made with salt and spices. The hallmark is a stigma in the form of a winged lion. The color is usually pink, the taste is sweet and mild.
Prosciutto di Carpegna. Produced in Carpegna. The cut has a salmon color, the taste is very delicate, piercing.
Prosciutto crudo di Cuneo (Prosciutto crudo di Cuneo). It is produced using dry salt, which may contain pepper or other spices. The overall production process lasts for at least ten months. It has a uniform red color and a lingering 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 ham?

Another well-known variety of ham is jamon., and not everyone understands what is the difference between it and prosciutto: let's try to figure out all the differences.

The main difference between jamon and prosciutto in the place of origin. The homeland of Prosciutto is Italy, and jamon is Spain.

In terms of taste, there is also some difference, which again depends on climatic conditions.

Jamon has a dark color, since black breeds of pigs are mainly used for its production.

In Italy, pigs are fed 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 pre-heat treatment.

The Italian dish is salted in vivo, involving 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 indispensable ingredient in classic tortellini.. Pairs well with white wines.

To a greater extent, the traditions of eating prosciutto are determined by the taste preferences of a particular region. However, you need to know that cut the ham only immediately before eating it- in this form, it is not adapted 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 move away from classic variation and make the slices thicker.

How to make at home: cooking 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, classic recipe suggests that it must be at least 10 months, but better - 12-14 months.

Drying takes place in open space. The thigh is suspended on racks designed for this purpose.

To give the dish spiciness and piquancy, natural ingredients are used. additives - salt, spices, herbs. It is not frozen, as this threatens to lose the unique taste and aromatic characteristics.

In the classic version, the salting process, and after drying the meat, will be very long. At home, not everyone can wait until the delicacy is ready during the year, so those who want to treat themselves to a piece of Italy at home can 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 thickly rubbed 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 again from salt and use a towel to remove excess liquid from it.
Allow the product to dry slightly 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, harnesses or stripes of leather. In this form, it should be left for at least two weeks.
The cooked ham is cut very thinly. and served separately or added to various dishes.

You can also roll the meat not only in salt, but also in pepper, herbs and their mixtures.

Do you know how to prepare a classic? We will reveal the secrets of Italian housewives on our website!
We invite you to take a look at the recipe. vegetarian lasagna, which is prepared in the best Italian traditions.

Application in Italian cooking

Prosciutto is an independent dish by itself. It can be used as a snack, served with green peas, asparagus, melon, it is included in various sauces, Italian pasta, sandwiches.

Here is a simple recipe summer snack with prosciutto and melon, common in Italy:

Mistresses of all countries actively use this type of ham for cooking all kinds of dishes. Let's look at some of them that 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.

Cooking:

Heat the butter in a frying pan over low heat.
Break the eggs into a bowl, beat them a little with a whisk, add cream and salt. Mix again, pour over the oil in the pan. Using a spatula, pull the edges of the scrambled eggs to the middle, then mix it vigorously. Remove from heat after 40 seconds and add pesto.
Cut the tomato into thin slices, put it on a plate. Place the scrambled eggs on top, and slices of ham on it. Season with pepper.

Unusual salad with pear

Baked asparagus

For this interesting recipe, you need to prepare the following:

20 pieces of 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.

Cooking:

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. Dredge the asparagus in the remaining oil and place on a baking sheet, season with salt and pepper. Bake 12 minutes until soft.
Cut the cheese into thin slices, place it on top of the asparagus, leave for another five minutes in the oven to melt. Divide among four bowls and cover.
Pour water into the pan with a level of 5 cm, put on fire. Add a teaspoon of salt, bring to a boil, then reduce heat. Crack the eggs one at a time into the water. Cook in slightly boiling water for 3-4 minutes until the yolk is ready. Remove the eggs and carefully place one on top of the asparagus.

The dish is prepared as follows:

Boil the rice, chop the ham and fry in olive oil. Remove the seeds from the chili pepper and finely chop it. Finely chop and fry until golden onion.
Stir in the rice, meat slices, chili and onion. Add chopped herbs, pepper and salt.
Rinse the squids, peel them from the film and stuff them 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.

And from this video you will learn another interesting recipe from the chef with Italian prosciutto ham:

The Italian prosciutto guest will help you make your diet more varied and spicy. Notes of Italy 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

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 jerky appetizer impresses with its piquant 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 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 snack the Italians have 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.

Main Feature the manufacture of these two spicy foods 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. fragrant meat.

Here you can buy a whole ham, or you can pack thin slices in a vacuum, so that later on hastily make delicious bruschetta with prosciutto.

Not less than great 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 jerky 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, seasoning not large quantity olive oil or honey. Italians also prefer to wrap crispy bread sticks in slices of ham.

low calorie Italian ham allows you to include it in the composition of some dishes, complementing the delicate taste and aroma.

For example, a salad with prosciutto and arugula will be useful and delicious dish for those who care about the 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.
Gorgeous taste qualities meat delicacy is perfectly set off by 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!

Detailed recipe see in the video:

Of course, the taste of home-cooked ham cannot be compared with rich and delicate taste Italian delicacy.

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

Here you will get acquainted with the main types of prosciutto produced in Italy.

Prosciutto ham (prosciutto) is the national treasure of the country and its symbol, like pasta and pizza. And like Venice, if you like. It is one of the staple foods. It is eaten on its own with panini (special soft buns or with a baguette, which are cut lengthwise and put inside sliced prosciutto ham, salami, cheese, lettuce, etc.).

Panino with ham cotto, cheese and vegetables

It is part of numerous fillings for Piadina. Favorite italian dish- dry-cured ham (prosciutto crudo) served on a plate with melon.

Dried San Daniele ham served with melon. This dish is eaten without bread.

You shuddered, remembering that our nutritionists strongly recommend eating melon on its own, separately or before meals, or two hours after, because it causes bloating.

So, the Italians do not know about this, they have been eating melon with ham for centuries and are enjoying life. And they don't blow anything.

But to tell the truth, Italian melons do not taste as sweet as Uzbek melons, for example.

Parma ham

(prosciutto di parma).

Undoubtedly, this is the most famous Italian ham.

It was made in ancient Rome. Now it is produced not only in the south in Parma, but also in some other regions, for example, in our Marche and in Emilia Romagna, and in Tuscany.

Parma ham is made only from pork, fattened in a special way to obtain a quality result. The production process of this ham is long and painstaking. Here's what you get in the end.

Parma ham prosciutto di parma

In a few words: the meat is first salted dry, using only a small amount of salt from spices, so the Parma ham has a slightly sweet aftertaste.

After dry salting, the open cut of the ham is covered with a special layer of fat, and hung in a room where it gradually loses moisture and slowly matures.

The term can be from one to two years.

This is how parma ham ripens

The finished ham must have a certain weight, otherwise its value goes down.

For the production of prosciutto, a pork ham weighing 12-13 kg is taken, no less.

At the exit, ready-made ham with a bone should have a weight of up to 10 kg, without a bone - 7-8 kg.

Parma ham

I will not go into the intricacies of the production of all other types of prosciutto ham, especially since none of the producers will ever reveal all the secrets.

The main criteria are the quality of raw materials, exact adherence to the recipe, the absence of any chemistry.

I will introduce you to the main types of prosciutto, which are eaten on their own or used in the preparation of certain dishes.

So, prosciutto ham is dry-cured and boiled.

Italians prefer dry-cured. Both of them have many different types, differing in taste, degree of salinity and fat content, and produced from certain parts. pork carcass.

It is always natural meat. There is only one type of prosciutto called COPPA DI TESTA (coppa di testa), very vaguely reminiscent of pressed pork produced in Russia.

This product is made from boiled pork head with the addition of tongue. Coppa di dough is amazingly tasty, although a bit greasy. Do not confuse coppa di testa with just koppa.

This is the most inexpensive meat product. Price per kg from 10 euros.

Prosciutto coppa di testa

Thinly sliced coppa di dough

KOPPA (soppa)

This is a cured ham made from pork neck.

From a pork carcass, you can take only two pieces of meat.

The homeland of ham is the province of Piacenza.

The meat is salted for 7 days exclusively in a dry way, wet salting is strictly prohibited. In addition to salt, spices such as cloves are used. cinnamon, white and black pepper, nutmeg and Bay leaf.

Then the meat is placed in the intestine, tied traditional way, are first placed briefly in the dryer, and then hung in a ventilated room with a temperature in the range of 10 to 20 degrees, where they are kept for at least 6 months from the date of salting.

The result is amazing meat, spicy-aromatic, dense texture, with small patches of fat.

This variety of prosciutto is quite salty. The cost is about 20 euros per kg.

Coppa ham (coppa)

It is impossible to imagine Italian cuisine without Speck.
They make pasta with it, and meat, and poultry. And so they eat. When cooking, it is important to consider that speck is quite a salty product.

Speck is native to the province of Bolzano in northern Italy.

The first written mention of speck dates back to 1200.

Speck is salted in a dry way for 20 days, and then rubbed with spices - pepper, rosemary, coriander, juniper berries, bay leaves, and smoked in a cold room on specially selected firewood for 3 days.

Then hung up and dried for about 4 weeks.

The meat is tender with a delicate aroma, smoked. The cost per kg is about 18 euros.

Speck (scpeck)

PANCHETTA (pancetta)

The pancetta is made from pork belly.

The fattest cuts go to speck or twist to make salsic, and the cuts with meat go to pancetta.

First, the meat is salted, sometimes with spices, sometimes without. Different regions do it differently.

Then the meat is rolled up in the form of a sausage loaf, covered with pork skin on top and tied. Or stuffed with natural gut, but without the skin on top.

These "loaves" are placed between two devices for compression and shaping.

The pancetta loaves are then hung up. The maturation period varies from 60 to 120 days depending on the size and weight of the product. Pancetta is also made smoked. This smoke gives a special flavor to the dishes.

When smoked, the production time of pancetta is significantly shortened.

Pancetta is used in the preparation of pasta, meat, vegetables, as a basis for frying onions or vegetables.

This is quite salty ham.

And very thinly sliced pancetta can be fried on hot pan no oil on own fat. put on bread and eat. Very tasty.

PANCHETTA (pancetta)

BRESAOLA (bresaola)

The birthplace of Bresaola ham is the Valtellina Valley in the province of Lombardy (Bresaola della Valtellina).

The name comes from the Italian verb brasare, which means to stew.

But there is no quenching in the production of this type of ham, it is made the classic way. First, it is salted in a mixture of coarse salt and spices - nutmeg, cinnamon and juniper berries for a period of two weeks.

Then hung in a ventilated room, and depending on the weight of the piece, kept for 4 to 8 weeks.

The main difference of this dry-cured ham is that it is made from beef, from the back.

Ready bresaola has a pronounced red color, dense texture.

It is eaten on its own, served in the thinnest slices as an appetizer, sprinkled with black pepper and flavored with balsamic vinegar and a few drops of olive oil.

Bresaola

Guanchale (guanciale)

Tuscany, Abruzzo, Umbria, Sardinia, Calabria, Friuli-Venice, Lazio.

It is made from the throat pig's head and cheeks. "Guanciale" translates as sheka.

First, they are salted in barrels along with spices, which are added in different regions according to their own recipes.

Then dried for two months. The meat is very flavorful.

The main purpose of guancale is the preparation of pasta carbonara (pasta alla carbonara) and amatriciana (al`amatriciana).

Guanchale (guanciale)

PROSCIUTTO COTTO(cotto)

Boiled ham made from pork ham. It is first separated from the bone, lightly salted and placed in several pieces in special forms.

Pressed, and then put in the oven, where the ham comes to readiness.

This is a completely natural meat, tender and aromatic. Reminds me of a boiled ham from my childhood. As soon as you leave the store with a freshly sliced cotto or a boiled sausage in a bag, the dogs immediately follow you, sitting in anticipation of their owners making purchases. You can smell the aroma through the whole package.

The best sanitary and epidemiological station 🙂

The cost of prosciutto cotto starts from 12 euros and goes up to 28 euros per kg.

Prosciutto cotto (prosciutto cotto)

Just oh so delicious...

When buying ham, there is one subtlety.

As a rule, in a large supermarket you can buy ready-made cuts in vacuum packaging.

But the ham in it is different in taste from freshly chopped. Ask her to cut on the machine from the piece you like.

But ham cut by hand with a knife is especially appreciated. When served, it will be specially emphasized-cut by hand (Tagliato con la mano).

This will be done for you in specialized stores, salumeria. As a rule, you can buy wine, cheese, and many other delicious things in them.

The thinnest cutting of prosciutto ham by hand

Salumeria

P.S. The cost of all types of prosciutto ham listed here may fluctuate. It depends not so much on the manufacturer, but on the owners of the stores where they sell it.

This is real Italian food. Bread, prosciutto and a glass of red wine.

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 being sold whole piece meat or cut into thin 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 natural process maturation. 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 pork leg, that is, 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.

Story

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?:

Place of production and climatic conditions of the territory, which significantly affect the taste.
In Spain, animals are fed on acorns, while in Italy, corn and other cereals form the basis of the diet.
Thanks to the use of black breeds of pigs, jamon has a darker surface than prosciutto.
The prosciutto is cured indoors, and the jamon 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 the ham in Italy comes on average by the year, and therefore its price is much lower.

The Spaniards consider jamón 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

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 meat plate or by wrapping a grissini around a 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 run 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.

Talk about nutritional value 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 high content vitamins of group B. Scientists have proven a significant presence of B1, B6, B12, PP. These substances play an important role in the functioning nervous system, in hematopoiesis, 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 daily allowance per 100 g, respectively) are involved in the activities 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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| Prosciutto - cured Italian ham

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Prosciutto - cured Italian ham

Dry-cured ham can be found everywhere, but in no country has its production reached such a level as in Italy. The term "prosciutto" denotes a product made by Italian craftsmen and is uniquely associated with the cuisine of the Apennines.

Like everything else in their cuisine, Italians treat prosciutto with love and awe. The curing process is never too fast, but Italian ham can take up to two years to mature. It is eaten most often cut into thin slices, sometimes wrapped around pieces of fruit or vegetables, added to salads and sauces.

The ancient Romans began curing pork meat in Italy, and today every region that produces one, and more often several varieties of prosciutto, boasts a lot of secrets of its preparation. First of all, it all starts with the taste of meat, which is highly dependent on the nutrition of the pig. Next comes the selection of a specific part of the carcass and its correct trimming. Salting, the composition of the spice mixture, the choice of casing, the organization of ripening conditions - everything is important, everything is strict and unique.

In Italy, the term prosciutto refers to two completely different categories of meat products, the difference is determined by the second word in the name: “prosciutto crudo” covers all dry-cured variations that are not subjected to heat treatment at any stage of production, and “prosciutto cotto” is pre-boiled, as a result of which it turns out what is called ham all over the world. In addition, different regions of Italy have their own traditional varieties of prosciutto, whose names have become protected designations of origin. The most famous of them is Parma ham, the excellent taste of which has been formed over two thousand years. It will be discussed below. Boiled ham is not very popular in Italy, and when talking about prosciutto, most locals mean its raw variety, so we will consider it as the most typical for the country. All varieties listed in the article belong to the category of products with protected origin (DOP and IGP), which guarantees their high quality.

Parma ham (Prosciutto di Parma DOP)

Legend has it that Hannibal became the father of the Parma ham: during the triumphant meeting of the commander in Parma, the locals decided to treat him with ham salted in wooden barrels. Since then, the technology of making prosciutto has changed a lot, and the fame of it has long gone beyond the boundaries of a single city.

Parma ham is characterized by its sweetish exquisite taste, intense aroma and low calorie content. The traditional recipe does not allow any chemical improvers - only salt. The famous ham is made in about 200 factories concentrated in the eastern part of the province of Parma, and its main secret is the principle of fattening pigs. Animals feed on the leftover products of the cheese production, which is also traditionally developed in this area. In a pig that has reached a sufficient age and weight, the ham should weigh 12-13 kg. Of course, the resources of one province are not enough to raise so many pigs to satisfy the demand for Parma ham, not only domestically, but throughout the world. Therefore, several regions have been identified from where it is allowed to supply pigs to Parma: Piedmont, Lombardy, Veneto, Emilia-Romagna, Tuscany, Umbria, Marche, Lazio, Abruzzo and Molise.

The meat is salted quite a bit, which is why it retains its natural sweetish taste. After salting, the ham is allowed to “rest” in the refrigerator, after which a layer is applied to its surface. pork fat, which prevents excessive drying and allows you to increase the ripening process up to 12-24 months. By the end of this period, the weight of the ham with the bone removed should be 7-8 kg, and together with the bone 9.5-10.5 kg. If the weight of the product differs from the standard in any direction, its quality is considered insufficient, and the cost is reduced.

Served with melon or fried pork, Parma ham is an essential ingredient in classic tortellini. Prosciutto goes well with white Parma wines. In general, the traditions of eating any prosciutto are highly dependent on the taste habits of a particular area. It is only worth noting that the well-known thinnest cut of Parma ham does not imply any long-term storage therefore, it is carried out immediately before use. After lying in the air for at least an hour, such a slice loses a large part of its qualities and becomes very dry. If you still need to cut the ham in advance, it is recommended to move away from classic version and form thicker slices.

Prosciutto di San Daniele (Prosciutto di San Daniele DOP)

The second most famous variety of Italian prosciutto after Parma ham, inferior to it only in terms of its “hype”. This product is also made according to strict regulations and only from pigs raised in the regions of Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo, Marche and Umbria. The cooking process is subject to seasonality, and only sea salt is used as a preservative.

This type of prosciutto is born in the city of San Daniele, in the province of Udine, in the Friuli Venezia Giulia region. The mass of a ham of a pig suitable for use must not be less than 10 kg. Unlike producers of Parma ham, local craftsmen do not remove the hoof, but after salting the meat is pressed to remove excess moisture from it. A mixture of pork fat, flour, salt and pepper is rubbed into the open cut. It is believed that a large part of the successful maturation of the ham, which lasts at least 13 months, is provided by local air that blows from the Alps and mixes with air currents that came from the Adriatic.

Ready prosciutto di San Daniele is characterized by pronounced marbling and is served with bread, melon, figs and aromatic white wines.

Prosciutto from Modena (Prosciutto di Modena DOP)

The production of prosciutto di Modena is concentrated in the provinces of Modena, Bologna and Reggio Emilia. It accepts hams of pigs grown in the regions of Emilia Romagna, Veneto, Lombardy, Piedmont, Liguria, Umbria, Tuscany, Marche, Abruzzo and Lazio.

The mass of the finished prosciutto ham after 14 months of ripening ranges from 7 to 10 kg. By this time, the pig's skin takes on a shade from amber to dark brown. The method of consumption differs little from Parma ham: the meat is very thinly sliced and served with melon, kiwi, figs and young white and red wines. Prosciutto is a traditional filling for tortellini di Modena and is also an excellent base for a high-protein diet due to its high digestibility.

Prosciutto from Tuscany (Prosciutto Toscano DOP)

The Tuscan version of prosciutto is very different from the varieties described above. If the products of Parma, San Daniele and Modena belong to the so-called sweet varieties due to the minimum salt content, then in Tuscany they do not spare salt, and the cut of the ham is also rubbed with a mixture of garlic, peppers and herbs characteristic of the region.

For the manufacture of Tuscan prosciutto, the hams of pigs grown in Tuscany, Lazio, Marche, Umbria, Emilia-Romagna and Lombardy are used. The weight of a raw ham must be at least 11 kg, and after a year of ripening - at least 7.5 kg. As in other regions, in Tuscany, the meat is first subjected to dry salting and rubbed with aromatic herbs, after a week the ham is thoroughly washed, dried and the open cut is smeared with a mixture of lard, flour, salt and pepper. This is followed by the longest period - ripening at a gradually increasing temperature and decreasing humidity. Prosciutto from Tuscany reaches its fullest taste in the 18th month of ripening, and the minimum period is 10 months.

Prosciutto from Veneto Berico-Euganeo (Prosciutto Veneto Berico-Euganeo DOP)

This prosciutto, decorated with the symbol of the winged lion of St. Mark, is the pride of the Veneto region, it used to be called prosciutto di Padova, i.e. prosciutto from Padua. Today, production is concentrated in fifteen communes in the provinces of Padua, Vicenza and Verona. Prosciutto from Veneto is characterized by a large ham size, close to the maximum. This fact is explained by the traditionally rich diet of local pigs - for a long time the animals grazed freely, eating numerous acorns and chestnuts without restriction, which is why they quickly gained weight.

The production process begins with the traditional salting (10-15 days) followed by a rest period (at least 100 days) to evenly distribute the salt inside the ham. At the end of this period, the ham is washed to remove salt residues, dried, the cut is smeared and placed in a ventilated basement for final maturation. Ready-made prosciutto has a pronounced aroma and pleasant softness, which is why it is often recommended for use in traditional Italian recipes.

Prosciutto from Carpegna (Prosciutto di Carpegna DOP)

Carpegna is a town in the Marche region that also has its own tradition of making prosciutto. Local dry-cured ham has a mass of 8 to 10 kg and has a characteristic flattened shape, which is obtained as a result of preparatory pressing. The date of the start of mass production is considered to be 1407, when it was forbidden to sell similar products from other areas in this area. Today, Carpegna ham is made from pigs raised in just three regions: the Marche, Emilia-Romagna and Lombardy.

Today, the production of prosciutto from Carpegno organically combines centuries-old traditions and the use of modern technologies. The unique area is completely devoid of industry and other sources of pollution, natural forests and pastures dominate here. The ham twice (with an interval of a week) is rubbed with a mixture of salt and spices. After the first layer of the salt mixture, the meat is cleaned and washed with white wine, dried, rubbed with spices and subjected to 14 months of aging.

Prosciutto from Norcia (Prosciutto di Norcia IGP)

To earn the right to the IGP designation, prosciutto di Norcia must be produced in areas of the municipalities of Norcia, Cas, Preci, Poggiodomo, Monteleone di Spoleto at an altitude of at least 500 meters above sea level. Such a precaution eliminates the possibility of influence of coastal moist air masses on the aging process of meat.

A large pork leg is salted with dry sea salt in two stages for 15-20 days. This is followed by a three-month "rest" period, at the end of which the meat is washed warm water and dried for another three months. Thus, six months after the start of cooking, it is time to process the spices and apply a protective fat layer on the open cut of the ham. For a period of 12 months, the prosciutto is inspected, marked, and the protective layer is renewed.

Prosciutto from Norcia, along with its eminent counterparts, is considered dietary product useful for use at any age. Initially, high-quality meat cooked in this way retains a maximum of useful minerals and acquires the ability to be perfectly absorbed.

Shpik from Alto Adige (Speck dell "Alto Adige IGP)

In the province of Alto Adige, located so close to the border with Austria that this area is called South Tyrol, Italian and Austrian gastronomic traditions are closely intertwined. Therefore, the prosciutto here is the most peculiar and unlike all the others. Here it is called lard and not without reason: it is prepared from small pieces of bacon, and about a third of the volume is lard.

The producers say that the secret of this nutritious product is the harmonious alternation of salting, smoking and curing, which results in a typical South Tyrolean treat in about six months.

Prosciutto from Sauris (Prosciutto di Sauris IGP)

This ham is produced by two companies in the municipality of Sauris (province of Udine), which source raw materials from eleven regions in northern and central Italy. A distinctive feature of prosciutto from Sauris is a slight smoky smoke from burning beech wood.

For salting, only a mixture of salt, pepper and garlic is used, and the entire production cycle lasts at least 10 months, of which at least 8 are allocated for natural ripening. This rare product Pairs well with dry white wine.

Crudo from Cuneo (Crudo di Cuneo DOP)

This type of prosciutto differs from the previous ones by using not a large number vinegar during production. It is produced not only in Cuneo, but also in the provinces of Asti and Turin. Although Piedmont is Italy's third-largest pig-producing region, Crudo di Cuneo was the first prosciutto to receive the DOP designation here at the end of 2009. Perhaps this fact in the near future will be the reason for a significant expansion of local production.

Jambon de Bosses from Valle d'Aosta (Valle d "Aosta Jambon de Bosses DOP)

This prosciutto is created in the Valle d'Aosta region almost on the border with France, hence the name in the French manner - "jambon". For its production, the meat of pigs grown in the regions of Valle d'Aosta, Piedmont, Lombardy, Veneto and Emilia-Romagna is used. These are the same animals used for Parma ham and San Daniele prosciutto, with the difference that they are fed a high protein diet two months before slaughter.

Jambon originates from the municipality of Sant Remy en Bosses, located at an altitude of 1600 meters above sea level. The period of full maturation of the ham is from 12 to 30 months.