Prosciutto

Regarding the history of prosciutto, we can say that it is directly related to the Roman Empire, and this is not surprising, since the Romans were still famous then for the ability to store pork ham for a long time under the scorching sun. The thirteenth century dates from the first written evidence of prosciutto trade in the Tuscany and Parma region, it is known that according to these documents pigs could be slaughtered exclusively between carnivals and All Saints Day. Interestingly, this tradition existed until the early 70s of the 20th century, after which the strict framework shifted safely and animals began to be slaughtered on the eve of Christmas (in a week).

In essence, prosciutto is spicy smoked ham, which is made from pork ham. Undoubtedly, such a product is easy to find almost everywhere (for example, Spanish jamon), but in no country in the world has the production of this ham reached such heights and such a level as in Italy.

Due to the existence of different culinary approaches, it is customary to distinguish between prosciutto 2 varieties - crudo and cotto. The technological process of preparing the first ham provides for smoking, but not cooking, while for the manufacture of prosciutto cotto ham is subjected to preliminary heat treatment for steam and weak smoking.

By the way, the composition of prosciutto is extremely simple - a selected variety of pork ham and sea salt. In order to obtain high-quality ham, pigs are specially fed. For example, in the aforementioned Parma, animals are fed whey, which remains from the production of the same cheese. Pig meat is first dry salted and only then sluggish. The holding time of prosciutto can last from 10 months and up to two years. The finished product is distinguished by an exquisite taste and a characteristic aroma that is difficult to confuse with anything.

Choosing high-quality prosciutto ham in our area is quite difficult, but if you wish, you can. The most important thing is to really realize that such a product cannot cost cheap, and therefore it is unlikely to save money when purchasing it. As you know, prosciutto comes from Italy, so always pay attention to the manufacturing country that is indicated on the label.

As for the appearance of prosciutto, high-quality ham is covered with a thick layer of white fat, at the border with meat turning pink. The meat itself is distinguished by a soft pink or slightly reddish color. If possible, ask the seller for a small sample before buying. If the taste feels rancid (even insignificant), refuse to buy, as this indicates that the product was improperly stored.