An Italian Ham Product
February 1, 2008 by stefanaccioProsciutto is an Italin ham product. The word prosciutto derives from the Latin perexsuctum, which gave way to the modern Italian word prosciugare which means “thoroughly dried” (lit., “(having been) very sucked out”).
In Italian, “prosciutto” refers to the pork cut, not to its specific preparation. Italian speakers therefore make a distinction between prosciutto cotto (literally, “cooked ham”), which is similar to what English speakers would call “ham”, and prosciutto crudo (”raw ham”), the dry-cured ham which English speakers refer to as simply “prosciutto” or “Parma ham”. By default, in Italian menus (typically in pizzerias) an unqualified “prosciutto” refers to “ham” (”prosciutto cotto”), whereas “prosciutto crudo” is sometimes referred to simply as “crudo”.
Culatello is a special variety of prosciutto, made with a fraction of the normal cut and aged, and may be cured with wine. The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham.
First the ham is cleaned, salted, and left for about two months. During this time the ham is pressed, gradually and carefully to avoid breaking the bone, to drain all blood left in the meat. Next it is washed several times to remove the salt and hung in a shady, airy place. In some places—for example Croatia—the ham is smoked by burning different types of wood that give the prosciutto a special flavor - this type of ham is often called Speck. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The amount of time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry it is hung in an airy place, either at room temperature or in a controlled environment, for up to eighteen months.
Prosciutto is sometimes cured with nitrites (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavour. Only sea salt is used in many DOP hams, but not all, some consortia are allowed to use nitrate. Prosciutto’s characteristic pigmentation seems to be produced by certain bacteria, rather than a direct chemical reaction.
Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is also used in stuffings for other meats, such as veal, or as a wrap around a cooked steak. Prosciutto may further be used in a filled bread or as a pizza topping.Prosciutto is often served in sandwiches, sometimes in a variation on the Caprese Salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.
There are two famous types of Italian prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs’ diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour.
.
.
.
.
..
.
..
..
