Prosciutto is the 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 ham – it is sold as a whole piece of meat or cut into thin slices.
Loyalty to manufacturers of manufacturing traditions and centuries-old history allowed the Italian ham to easily join the ranks of DOP products.
Varieties of DOP In Italy, as many as 7 varieties of prosciutto are made, which are classified as protected by 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 type of ham produced in the province of Parma. It is prepared from only two components: pork and salt. The use of other spices or preservatives is strictly prohibited. The meat for Parma ham should not be frozen. The manufacturing process takes about a year.
After a quality check, the Commission of the European Union applies a stamp in the form of a crown (a distinctive sign of prosciutto di Parma). The meat retains its natural red color due to the natural ripening process. The taste of ham is sweet, refined, intense.
Prosciutto di San Daniele 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.
A distinctive feature of prosciutto di San Daniele is the “paw” on the pork leg, that is, the thigh is left “biologically integral”. 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 of Modena.
A unique set of geographical factors of the territory of production makes this product unique. Meat holding time 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 color of the cut is bright red. The taste is saturated, but not salty. Ham has a pleasant, sweet aroma. Prosciutto Toscano Prosciutto Toscano is a ham from the Tuscany region.
The meat ambassador for this variety is carried out not only with salt, but also with pepper, as well as with a mixture of herbs (sage, rosemary). Excerpt lasts from 10 to 12 months, but some copies ripen for about a year and a half. The weight of the ham should be at least 7.5 kg. Color from bright to light red with a slight presence of white bacon. Delicate taste with aroma of herbs. Prosciutto Veneto Berico-Euganeo Prosciutto Veneto Berico-Euganeo – ham from the commune of Montagnana. It is made from pork thigh using salt and seasoning.
Prosciutto Veneto has a distinctive brand in the form of a winged lion. The weight of the ham in the final cooking is from 8 to 9 kg, aging is at least 9 months. The color of the meat is usually pink. The aroma is soft, sweet. Prosciutto di Carpegna Prosciutto di Carpegna is a ham from the city of Carpegna, pork for which is produced in 3 regions of Italy: Emilia-Romagna, Marche and Marche and Lombardia.
Salty ham passes for at least 13 months. The final thigh weight is from 8 to 11 kg. The slice has the color of salmon. The taste is delicate, piercing aroma. Prosciutto crudo di Cuneo Prosciutto crudo di Cuneo is a product made in the provinces of Cuneo, Asti (Asti) and in southern Turin. Ambassador is produced using dry salt, which may contain pepper or other spices. The overall production process lasts 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. To summarize, we will clarify the main differences of all varieties: production territory; Breed, age and animal feed; Spices for salting and aging time. Based on these features, the unique taste of each ham develops. But, despite the originality of all kinds, only prosciutto from Parma has special world fame. About him we will lead our story.
Pork has been the main source of nutrition for Parma residents for more than 2000 years, so the history of Parma ham dates back to the time of the Roman Empire. Probably, its production began with the development of the salt source Salsomaggiore (Salsomaggiore), when farmers learned to use the properties of salt for storing meat. There are several versions of the name prosciutto. According to one of them, the word is formed from the Parma dialect “pàr-sùt”, which means “always dry.”