The main differences between jamon and prosciutto. Prosciutto: what it is, nuances and features of its use in Italian cuisine. What is tastier than prosciutto or jamon?

The delicacy of May is jamon and prosciutto.

I nominate jamon and prosciutto as the delicacy of May.

Have you ever heard of such products or never tried them? Then read the article and decide if you want to try this!

Are you a passionate fan of these delicacies? I think then you will be even more interested in reading something new about your favorite products!

Have you tried jamon and prosciutto but didn't like it? Read it, maybe you’ll change your mind like I did.

I always thought that jamon and prosciutto were “nothing special, they just didn’t try our lard!”, because everything I ate from us really didn’t impress me. It turns out that I simply haven’t tried “real” prosciutto and jamon, but when I tasted different types of them in Italy and Spain, I realized how wrong I was! Indeed, products that entire countries are proud of cannot be tasteless.

Why did I “combine” Spanish jamon and Italian prosciutto? Yes, because essentially these are two varieties of the same product - ham, although they have nothing in common with the ham we are used to. You can “add” the French jambon to them, because jamon (jamon) is a Spanish word meaning ham, in French it will be “jambon”, and prosciutto ( prosciutto) translated means ham. So here is jamon, and prosciutto, and jambon - this is exactly the ham - a dried pork leg.

This is probably where their “similarity” ends, because the methods of fattening pigs, preparing ham, and therefore the taste of prosciutto and jamon are very different.

If you look at the history of these products, it becomes clear that they arose not as a delicacy, but as a banal “stock” of meat at a time when there were no refrigerators-freezers. Drying-drying-salting-smoking were the main, if not the only, ways to preserve perishable meat for a long time. At the same time, the predominance of one or another type of preparation depended primarily on the climate: in countries and regions located in the southern part of Europe, mostly dry ham is still produced precisely because the sunny, dry climate allows it. To the north, where the climate is more humid, the historical way to preserve meat was to cook or smoke it.

So, I'll start with the jamon. Jamon is a Spanish meat delicacy, a delicacy known far beyond the country's borders. In Spain, jamon is a source of pride, a national heritage of past generations, and almost a cult. This is a dry-cured pork ham, which is salted, dried and cured using a special technology and under certain conditions. In almost any restaurant or store in Spain you can see impressive pork butts hanging from the ceiling. One ham is usually placed on a bar counter, in a special slicing machine, and the fresh cut is covered with a thin layer of fat. In terms of the amount of jamon consumed in the world, of course, the Spaniards are the leader; each resident here accounts for up to 5 kg of meat per year. Can you imagine? A whole leg of a pig is eaten in a year (the weight of a mature jamon with bone is usually 6.5-8 kg). Famous Spanish film actress Penelope Cruz began her magnificent career with the classic Spanish feature film “Jamon, jamon” (“Jamon, jamon”), where jamon is a symbol of human patience, hard work and perseverance.

The history of jamon goes back more than two thousand years - the first experience of salting pork meat was recorded among the Cantabrian peoples, and the first recipe appeared in the book of Cato el Viejo and this happened before our era. Pork hams were salted and hung from the ceiling in the cellars, and the hams hung there throughout the cold winter, ripening and acquiring their unique taste. Pork prepared in this way was well preserved and could be transported over long distances. Jamon quickly achieved fame throughout the empire, and the Romans who arrived in Spain contributed to the spread of ham throughout Europe. Even Christopher Columbus took Hamon with him on long voyages and there is a statement that “America was conquered by Castilian bread and lard from Iberian pigs,” which helped the sailors on this long-term journey. In the 18th century, jamon was already sold through colonies to a large number of countries on all continents.

Spanish jamon has a huge variety of types and tastes, jamon can be soft or “long-lasting”, almost fresh or spicy and salty, simple and more intricate... In general, it all depends on who prefers what and even on your wallet. At a market in Barcelona we came across a Russian seller who enlightened us about jamon and let us taste different types. I’ll say right away that the range of prices and tastes is huge, but in fact there are only two main types of this delicacy - Serrano jamon (mountain jamon) and the more expensive Iberico jamon (Iberian jamon), often called “pata negra” - “black leg”. Externally, they can be distinguished by the color of the hoof: the Serrano is white, the Iberico is black. And all other “variations” depend on the aging time (the most expensive one takes as much as 48 months to mature), and the breed of pig from which these legs were cut, and even (more precisely, in the first place) the method of fattening. Jamon is the generally accepted name for a product made from the hind legs of a pig, while the front legs are called “palettes” (they are cheaper). Without being a connoisseur, you can easily distinguish the more powerful teardrop-shaped jamon from the crescent-shaped palleta.

The most expensive jamon is made from Iberian black pigs, which live on free grazing and eat exclusively acorns from cork oak trees. The meat of such pigs has a very specific taste, which is not entirely clear to the newly converted jamon lover.

Such jamon can cost about 300 euros per kg (for example, Belotta), but, to be honest, if you have not tried any other kind before, you are unlikely to immediately appreciate its taste and will never understand why you paid that kind of money, as they say, everything is relative. However, it is not a fact that you will be able to try such jamon here; after returning from Barcelona, we tried to find belotta in our gourmet food stores - to no avail, because this is exactly the product supplied to the court of the King of Spain. The Spaniards export it, unfortunately, reluctantly. They prefer to eat themselves.

The quality of jamon improves gradually - the taste and smell become more interesting, multifaceted, and more refined. At the same time, the price soars, increasing significantly with each new step. This is not only marketing, the production of hams is a complex, multi-component process that involves a lot of manual (and skilled) labor.

If you want to be an “expert” in jamon, learn to distinguish between its types (from cheapest to most expensive):

Serrano- white pig, ham has a white hoof:

Curado - aging 7 months
Reserva - aging 9 months
Bodega - aging 12 months

Iberico- black pig, ham has a black hoof

Recebo - made from pigs fed on forage and acorns. Forage is the upper parts of plants, excluding fruits and seeds, usually consisting of grains and legumes.
Bellota - made from pigs fed on a pure acorn diet.

The technology for preparing jamon can be briefly described as follows: the ham is covered with a large amount of salt to speed up the dehydration process and is salted at the rate of one day of salting per kilogram of weight. The jamon is then dried under conditions of a gradual increase in temperature from six months to one and a half years, after which it is cooled for about another year. Drying usually begins in winter or early spring to take advantage of the slow and gradual increase in temperature until late summer. The ripening of jamon is determined by its aroma, for which punctures are made in the ham with a thin needle.

Slicing jamon is a special art performed by a trained specialist - jamonero using a special tool. The stand on which the ham is placed for cutting is called hamonera, and the establishment where they serve jamon is called jamoneria. In general, even all the names revolve around jamon.

With Italian prosciutto, perhaps, is familiar to many more people all over the world, everything is much simpler with it, because these hams usually do not stand for a very long time (limited to 10–14 months, with a few exceptions). But there are many regional varieties here. Italian prosciutto is much moister and softer than jamon; this depends not only on the difference in pig breeds, but also on the type of feeding, and even on the climate. In general, there are two types of prosciutto - prosciutto “crudo”, which is a ham prepared with the help of salt, sun and wind, and prosciutto “cotto”, boiled before drying, this is exactly the product that is called ham all over the world. In Italy, the term “prosciutto” is still used to refer to crudo, which has become widespread not only within the Apennine Peninsula.

The most famous is Parma ham - Prosciutto di Parma - a product with almost two thousand years of history. According to legend, in 217 BC. e. Parma ham was served to Hannibal on the way from Carthage to Rome.

For real prosciutto, a special breed of pigs are specially fed chestnuts and whey from Parmesan cheese. To prepare Parma ham, pigs are taken from the age of 10 months, weighing at least 160 kg. The weight of the pig is important to achieve the correct color and texture of the ham: pink meat with thin streaks of fat. A pork leg should weigh 10–11 kg, and during the ripening process, a piece of ham decreases in weight to 7 kg. Pork hams are first dry-salted, then they are dried for at least ten months, after which they are washed from excess salt, dried and transferred to a spacious, well-ventilated room with windows. After several months of “rest,” the hams are beaten with wooden hammers and a layer of « sugna" - a coating consisting of lard with a small amount of salt and pepper, which softens the surface and prevents drying out. The hams prepared in this way are placed in cellars - cool, moderately ventilated rooms, where the final stage of ripening already takes place. The best hams receive the so-called Consortium mark, which is burned into the skin-covered surface of the ham and looks like a five-pointed ducal crown. Moreover, if the manufacturer declares that he is going to cut the ham into two parts for sale, then crowns are placed on both ends of the ham.

Prosciutto di Parma does not contain any other ingredients other than sea salt. In other regions of Italy, various spices are used (pepper, garlic, etc.). Parma ham owes its unique aroma to the mountain air infused with herbs, in which it is dried for 10-12 months, as well as special careful processing before drying.

Prosciutto even has its own museum, which is one of three gastronomic museums in Parma. The Prosciutto Museum is located in the town
Langhirano, in Parma.

Composition (per 100g) and beneficial properties:

Jamon Iberica Belotta

Water – 30 g

Ash - 3 g

Proteins - 28.8 g

Fat - 21.6 g

Unsaturated fats - 14.4

Saturated fat - 7.2 g

Cholesterol - 126 mg

Carbohydrates - 0 g

Dietary fiber - 0 g

Sugar -0 g

Vitamins:

Vitamin PP (Niacin Equivalent) (PP) – 3.7516 mg

Minerals:

Iodine (I) - 7 mcg

Iron (Fe) – 2.6 mg

Phosphorus (P) - 268 mg

Potassium (K) - 400 mg

Sodium (Na) - 1620 mg

Magnesium (Mg) - 35 mg

Calcium (Ca) - 12 mg

Calorie content – 330 kcal

Prosciutto di Parma

Proteins - 22.6 g

Fat - 20.9 g

Carbohydrates - 0 g

Vitamins:

Vitamin PP (Niacin Equivalent) (PP) – 3.2 mg

Minerals:

Iodine (I) – 5.8 mcg

Iron (Fe) – 2.2 mg

Phosphorus (P) - 246 mg

Potassium (K) - 421 mg

Sodium (Na) - 1230 mg

Magnesium (Mg) - 33 mg

Calcium (Ca) - 13 mg

Calorie content - 278.5 kcal

The acorns that are fed to pigs for jamon contain oleic acid, which helps lower blood cholesterol levels. This acid accumulates in animal meat and turns pork into an almost dietary product. In some sources you can even find information that jamon does not contain cholesterol. Don't believe it! Any product of animal origin contains cholesterol, another thing is that jamon actually has less of it than regular pork. It is believed that eating jamon does not raise cholesterol levels in the blood, since its fatty acids are closer in composition to vegetable fats than to animal fats. It is not for nothing that the Iberian pig is often called “an olive tree with legs.”

Dry-cured ham has all the beneficial properties of dry (or dried) meat, contains a lot of proteins in concentrated form, B vitamins and minerals (zinc and iron).

Jamon and prosciutto: how to eat a delicacy.

The use of jamon and prosciutto has quite a lot in common. Let me start with the fact that these delicacies are completely self-sufficient products and can be served “by themselves, without any additions! They have a rich enough flavor and texture that they do not need to be included in complex recipes to bring out the flavor.

For example, the Spaniards never eat jamon with bread, but simply take the thinnest slices of meat with their hands. By the way, by the presence of a “sandwich” with jamon, they immediately identify an ignorant foreigner.

Both jamon and prosciutto are cut into thin, translucent slices and served most often with melon, although options are possible - either with regular white or with sweet orange cantaloupe melon. You can also serve figs with jamon and prosciutto; the combination of sweet and salty flavors is simply mesmerizing.

Experiment, try jamon or prosciutto in combination with wine, sherry, fresh vegetables, cheese, hot bread, olives, in general, whatever your imagination allows!

The peculiarity of slicing prosciutto is that each slice should have at least 1 cm of fat on the outside. Without it, the taste of Parma ham will be incomplete.

Italians use prosciutto, perhaps, everywhere; they season soups and stews with it, add it to salads and use it as a filling for pizzas, and The famous Bolognese pasta is simply unthinkable without prosciutto!

And finally, a few words about other types of ham, without which the very concept of “ham” would be incomplete.

Ham has historically been prepared in three ways - curing the ham in sugar, salt and spices, curing in brine, and curing by injecting brine into the ham. Methods for preparing ham have now been improved, but the basic technology has remained unchanged. Ham is prepared in different ways: the ham is boiled, boiled and smoked, baked or dried, respectively, there are hams boiled, smoked-boiled, smoked-baked, uncooked smoked and dry-cured. The difference in taste is determined not only by the way the pork is processed, but also by the breed of pig. For example, York ham They are first dry-salted, lightly smoked, and then cooked in broth or steamed. Parisian ham after salting, they are pressed into elongated or cylindrical shapes and exposed to steam - the result is unsmoked, slightly salty ham with a pleasant, delicate taste. Prague ham salted in sweetened brine and smoked.

Westphalian ham - once the most famous and sophisticated in Europe, about which Byron and Gilyarovsky wrote, originally from Germany. And if you manage to try it, you won’t regret it! It is not produced much, unlike jamon and prosciutto. This ham is made from pigs fed on acorns from the Phalian forests. The meat is salted for several weeks, then smoked in the cold smoke of beech and juniper branches, after which it is “matured” for another 2-3 months, resulting in a dense ham with a slight smoky flavor. Westphalian ham is also always sliced very thin. In Germany, a sandwich was considered traditional - a piece of rye bread, spread with horseradish and sour cream and with a slice of Westphalian ham on top. The second most famous German ham is Black Forest, smoked on spruce sawdust and cones.

French "Jambon de Bayonne" - an all-time classic! It is documented that as early as 1462, peasants offered hams at the Easter fair, which was held annually in the center of old Bayonne. Later they began to export it to European countries through the port of Bayonne. This ham was mentioned by Francois Rabelais in 1534 in Pantagruel. They say that evidence of the preparation of this traditional product can be found as early as 1120, and not in some history books or literary works, but on... the front of the Cathedral of St. Mary in Oloron. Historical fact - Henry IV ordered the Bayonne delicacy to be regularly delivered to him in Paris. The peculiarity of this ham is that the pork ham is salted in rock salt. Ham matures for at least seven months.

Ham and prosciutto: contraindications

These foods are very high in calories, so overweight people should be careful with them, and their fairly high salt content allows them to be limited in the diet of patients with hypertension and kidney problems. However, it was not for nothing that I included them in the “Delicacy of the Month” section - both the price and the lack of wide availability of these products allow me to safely say: if you eat a couple of slices of these delicious dishes a couple of times a year, then there will definitely be no harm!

One of the most unusual cuisines of European countries is Italian. She gave the world many dishes, varied in complexity of preparation and taste, which gained popularity far beyond the borders of the state. One of them is prosciutto - a type of ham or ham in the understanding of residents of other countries.

What is it in cooking, history

The product is dry-cured pork. You can buy it in the form of a whole piece or cut into slices. The history of the delicacy dates back to the times of the Roman Empire, where they first learned to preserve meat for a long time.

Later, sales of prosciutto were established in Parma and Tuscany, including by foreign traders. That’s how they learned about this product and fell in love with it. In modern cooking, the dish is included in the list of products with a protected and confirmed quality mark in Italy - DOP.

To properly prepare prosciutto, it is very important to follow each of the following steps:

selection of pigs;
special feeding including corn, grass, millet, fruit and cheese whey;
no heat treatment is used during direct cooking - all processes are natural;
Selected ingredients are used - sea salt, herbs, spices.

If all the steps are followed and the technology is not broken, the dish turns out tender and aromatic.

Calorie content and benefits

For many people, the main criterion when choosing a product is its calorie content. For prosciutto, this figure is 275 kcal per 100 g, which is about 12% of the daily value for an adult. Proteins for the same amount – 24.8 g, fats – 19.4 g.

The benefits to the body are also very important, which is why you need to know about them before purchasing the product. The composition of the original prosciutto includes:

vitamin A and B;
vitamins E and PP.

Mineral group of substances included in:

zinc;
calcium;
sulfur;
magnesium (high content);
iron;
manganese;
potassium;
sodium.

There are no carbohydrates in the product at all. As a result of consuming prosciutto, the body receives all the components necessary for smooth and proper functioning. Thus, the vitamin complex helps strengthen the immune system and maintains muscle tone.

Magnesium has a positive effect on the nervous system, zinc improves and regulates the activity of the gastrointestinal tract.

Iron has a beneficial effect on blood composition, calcium strengthens bones. That is why Italian ham is recommended for consumption during treatment or following special dietary programs.

Varieties of Prosciutto

There are several types of this delicacy:

crudo;
cotto.

Crudo is dry-cured ham on the bone, and cotto is steamed pork taken from the hind leg.

It is also important to know that each locality that produces this product brings special ingredients to it that give prosciutto its special taste and aroma. That is why the following types of product are available for sale:

Parma ham (cured pork legs, cooking time - 1 year);
Tuscan prosciutto (prepared with herbs, spices and seasoned salt);
prosciutto di Modena (prepared using the dry salting method, using a mixture of flour, spices and fat. Aging period - 14 months).

There is also prosciutto di Venticano - the peculiarity of the product is that processing and direct preparation are carried out in different regions of the country. The production time is at least one and a half years.

What is the difference between jamon and prosciutto?

Like prosciutto, jamon is a product that is prepared by drying pork meat. However, there are several distinctive features that differentiate these products. The main difference is the place of origin. If prosciutto belongs to Italian cuisine, then jamon is a Spanish dish.

The taste and aroma of the finished product is also different. This is explained as follows:

different climatic conditions;
not the same diet (in Spain, pigs are fed cork acorns, while in Italy they are fed fruit, corn and whey from dairy products).

Jamon is made from the meat of black pigs. That is why the delicacy has a rich hue. Prosciutto is mostly light. Another difference between jamon and prosciutto is the technology for preparing meat products.

The jamon is salted in closed containers, which is why it turns out hard and dry. Before this stage, the meat is not subjected to any heat treatment. Its aging period is 48 months, which explains the high price of the finished product.

Prosciutto is prepared without the use of containers or other containers, but is constantly maintained at certain humidity levels.

Sometimes heat treatment of meat is allowed (it goes through a boiling process), which allows it to achieve tenderness and juiciness. The preparation (aging) period is on average 12 months, which is why the cost of prosciutto is lower than jamon.

Manufacturing Features

In order for the product to be of high quality and meet all the requirements and ideas about it, it is necessary to comply with the historically established features of prosciutto production.

One of them is maintaining a certain temperature and humidity. It is also important to observe the aging time - the product reaches readiness in at least 10 months, but a period of 12-14 months is considered ideal. The drying process is carried out in an open space - the ham is hung on special racks.

Only natural additives are used - a variety of herbs and spices, salt, which add sharpness and piquancy. Freezing is not carried out, as the product will lose its unusual taste and aroma.

How to choose quality prosciutto, store it, approximate cost

In order to choose high-quality prosciutto, you need to carefully read the label and also pay attention to the appearance of the product. The meat should be pink or reddish in color, with splashes of white allowed.

The original product must contain sea or spicy salt; only spices and herbs are acceptable. There should not be any flavor or odor enhancers in the composition.

Methods and shelf life will depend on whether the meat was purchased as a whole piece or already cut into pieces. In the first case, you can store prosciutto in the refrigerator for up to 1 month.

It is recommended to cover it with a clean towel to ensure natural ventilation. It cannot be frozen. If the product has been cut into pieces, its shelf life is limited to 1-2 days. In this case, you can leave the meat at room temperature (if you plan to eat it right away) or put it in the refrigerator. The approximate cost is on average 1200 rubles per kg.
What is prosciutto eaten with?

Prosciutto can be a complete independent dish. It is also used as a snack, served with melon, asparagus or young green peas. This product is included in many sauces and is used as an ingredient for making pasta and sandwiches.
Recipes with prosciutto

Prosciutto is included in various dishes. A housewife who wants to surprise guests or family with unusual and exquisite culinary solutions should have in her arsenal several recipes that include this delicacy.

Egg pie with potatoes and prosciutto

This dish is a great start to the day.

Preparation steps:

Divide the puff pastry into two parts and roll out each separately;
Place one of the parts into the baking dish (so that the dough extends beyond the edges of the container);
Peel the onion and finely chop;
Also cut the prosciutto into small pieces;
Combine onion, prosciutto and olive oil and spread evenly over dough;
Peel the potatoes and cut into thin slices, place in the next layer;
Beat the eggs a little, then pour them over the potatoes, add salt and pepper to taste;
Cover the top with the second half of the rolled out puff pastry and fasten both parts together;
Bake for 60 minutes in an oven preheated to 190 degrees.

Serve the pie cut into portions. You can decorate the top with a sprig of fresh herbs.

fish (whole) – 2 pieces (halibut is ideal);
seasonings to taste;
prosciutto – 120 g;
sour cream – 30 g;
lemon zest – 10 g;
zucchini – 1 piece;
olive oil – 50 ml;
bell pepper – 1 pc.

Cooking time – 30 minutes.

The calorie content of the dish per 100 g is 264 kcal.

Preparation steps:

Cut the sweet pepper and zucchini into small cubes, fry in olive oil (20 ml);
Cut the fish (free from bones, cut off the tail and head);
Place the fillet on cling film;
Cut the prosciutto into pieces (round), arrange them so that you can wrap the fish in them, forming a roll;
Place sour cream and fried vegetables on each fillet, sprinkle with seasonings and salt to taste;
Grind the lemon zest and sprinkle it on top of the fish;
Cover one fillet with the other, wrap in chopped prosciutto, press down lightly;
Secure the roll in a convenient way;
Fry it in a frying pan with olive oil until golden brown;
Then place in an oven preheated to 190 degrees and bake for another 5-10 minutes (time depends on the size of the fish).

Serve with a vegetable side dish (you can use the leftover roast).

- Speck -

Speck is a ham similar to prosciutto, but its flavor is richer and the smoky notes are much stronger. In essence, this is dry-cured meat, for the preparation of which they take a ham with a thin layer of lard. The main spices in the recipe are juniper, garlic and black pepper. The result is a piece of meat that is dark on the outside and deeply red on the cut. Speck can be eaten plain or added for flavor to stir-fries or other complex dishes.

- Prosciutto -

The Italian type of ham is most often called prosciutto. Its most popular variety is Prosciutto di Parma, or Parma ham. It is usually not combined with other snacks and is eaten in its pure form in pieces cut as thick as a sheet of paper. To make prosciutto, 1-2 year old piglets are used. The older the animal, the darker and more aromatic the prosciutto will be, so it is not youth that is valued here, but “experience.” Prosciutto differs from other types of ham in that less salt and more sugar are used in its production.

- Jamon -

The best and most popular incarnation of Spanish ham is Jamón Ibérico. In general terms, jamon is similar to Italian prosciutto, but it is made from a special breed of pigs, the so-called black piglets. The meat of this jamon is dark in color and has a more complex taste due to the special diet of black pigs. A distinctive feature of the Iberico is the black hoof. In general, the Spaniards are the most careful of all people when it comes to preparing their ham. They carefully monitor how the pigs eat, the conditions in which they live, as well as the further process of their transformation into jamon.

- Bacon -

Many people also consider bacon to be a type of ham, but this is not entirely true. Ham is made from pork butt, and bacon is made from the belly of pork. It always contains more fat. Bacon is also smoked differently, left for several days in a smoke-filled room, and then it ripens, acquiring a characteristic strong taste. Bacon is not most often eaten in its pure form, but is added as a flavoring additive to various dishes.

- Country Ham -

Country ham is best eaten with honey. This is how it will reveal all its taste properties. Salted, smoked and dried deep red meat is prepared for frying. This ham is usually cut into thick pieces, like sausage. This fact distinguishes it from more refined options like prosciutto and jamon.

- Ham City -

And City ham is exactly the type of meat in which Bavarian sausages or chicken are wrapped. It tastes quite sweet and is not always smoked. That is why it is better to bake it additionally before eating.

Among the culinary “novelties” mastered by our compatriots, the leading place is occupied by the delights of Italian cuisine. Probably, the inhabitants of this vibrant country are close to us - if not in spirit, then in their food preferences. Even if someone doesn’t like pizza, he is quite capable of choosing some delicacy from Italian cuisine that will conquer the picky eater for the rest of his life.

Among these stomach-churning discoveries is prosciutto. Not everyone knows what it is, but many people would be happy for themselves if they tried it.

Italian lard

Of course, calling this delicacy that way is rude and unfair. Prosciutto doesn't deserve that name. That this is a variety of bacon or ham is beyond doubt, but it is a very distinguished ham.

The history of prosciutto is lost in the darkness of centuries. It is certain that it already existed in the times of Ancient Rome, but since then it has greatly improved in taste. Some analogues exist among many nationalities: the Spaniards praise jamon, the French consider jambon the pinnacle of ham taste, but only the Italians have truly achieved perfection.

Manufacturing Features

Subtleties and tricks begin with the maintenance and fattening of cattle going to prosciutto. There is no doubt that this affects the taste of the final product. For any type of this ham, pigs are fattened with fruits and acorns, but in each prosciutto-producing province there are secrets even in the diet of the animals. One of the secrets revealed by Parma is that they feed the pigs there with the whey left over from the production of Parma cheese. As a result, the prosciutto of this province has a completely different taste from other areas.

The same goes for spices. If Parma makes do with sea salt exclusively, then in other places they use pepper and garlic, and in others - specially selected herbs.

Varieties of Prosciutto

Based on the main technological differences, it comes in two types. When prepared as crudo, the pork butt is smoked raw. Moreover, for this variety, pigs are fed mainly with corn and fruits. Smoking takes at least eight months, and in some cases lasts up to two years. Among this category of hams, Cuneo prosciutto stands out. That this is also a crudo is undoubtedly, but this bacon is made using vinegar, although there is not much of it.

The second type of Italian bacon is called cotto. It is first steamed (or fried - it depends on the place of production) and only then smoked, and the second stage is much shorter than in the case of prosciutto crudo.

How to buy quality prosciutto

First of all, when purchasing Italian lard, you need to carefully study the labeling. The packaging must bear the inscription PDO Prosciutto. If it is not there, most likely it is an imitation, not even made in Italy. Many of these imitations cannot be eaten without frying, and they do not even taste remotely like prosciutto.

It is also advisable to buy it not in a vacuum bag: the taste in such packaging is quickly lost, but the “appearance” remains the same. As a result, you will not get what you were striving for.

If we ignore the inscriptions and packaging, then prosciutto should have a thick layer of fat, and this fat should be white, turning pink at the transition to the meat. The meat layer is not brown, not bright - pink and tender even in appearance. They'll give you a try - don't refuse. If you feel an unpleasant taste of rancidity, you should not take the product - either it was stored incorrectly, or the expiration date is ending, or this piece was removed from the vacuum film.

Can Italian ham be homemade?

Once you try the famous prosciutto, you really don’t want to give it up. In stores it is often not of very high quality - such ham must be stored in compliance with certain rules. Therefore, many people have a question about whether it is possible to make prosciutto at home? There is only one answer to this: absolutely not! Remember where dry-cured ham begins - with a properly fattened pig. And if you don’t have your own pig farm, plus oak forests for collecting acorns, plus the secrets of Italian masters, you won’t be able to get suitable meat for prosciutto. Even in his homeland, not all provinces are entrusted with fattening livestock for the beloved bacon.

And to produce dry-cured pork, you need a smokehouse and skills to work with it. Without a doubt, you can learn, try, acquire the necessary equipment and, as a result, get high-quality ham that is much superior to store-bought varieties. But for prosciutto - only to the Italians!

What to eat with prosciutto

Usually it is consumed just like ham - in thin slices with something. The nuance is that kiwi, figs or melon are served along with prosciutto, which emphasize and highlight its taste.

However, Italians also use their bacon in complex dishes, such as soups. In this case, it is added at the very end of cooking so that it does not lose its unique aroma and does not boil out.

Prosciutto also goes into pizza, which becomes almost a festive dish. If it serves as the meat component of a dinner, boiled vegetables like peas or asparagus become a side dish. An interesting dish with prosciutto is the recipe for which our people already liked: they wrap it like a sausage, for example, veal, or vice versa - they “hide” the prosciutto itself in a bread straw or a small melon.

This wonderful ham is also included in salads. One of the most delicious is with arugula, tomatoes and Parmesan. To prepare it, the cheese is rubbed to form an airy mass. The arugula is arranged artistically, the tomatoes are cut into thin slices and placed on top. The mound is sprinkled with cheese, and prosciutto strips are laid out on it. All this richness is flavored with a sauce of mustard, olive oil, balsamic vinegar, herbs, salt and pepper. Tasty until you lose your pulse!

Prosciutto is also a complete dish: a recipe with potatoes and mushrooms. For it, mashed potatoes are prepared, mushrooms (whatever you have) are fried in butter, after which garlic, wine and mustard are added to them. In this form, the mushrooms need to be stewed for a couple of minutes, then add cream - and another couple of minutes. Beef steaks are wrapped in thin slices of prosciutto and fried in vegetable oil for 3 minutes on each side. Then the steaks are wrapped in foil, under which they languish on the table for several minutes until you set the table. With mashed potatoes, mushrooms and lettuce - just a great dish.

September 22, 2018

Translated from Italian, “prosciutto” means nothing more than “ham.” It is the name of the product that defines the part of the pork carcass from which the main Italian delicacy, prosciutto, is made. But not every domestic or farm pig can produce a high-quality dried hind leg or a steamed thigh cut.

For this purpose, animals are raised in special conditions, fed – sometimes with corn and fruits, and sometimes with whey obtained during the preparation of Parmesan. The finished product is consumed on its own or as an addition to various dishes. Prosciutto does not require additional heat treatment, and thinly sliced delicacy slices can even go well with melon and figs.

Prosciutto with melon slices

Each region of Italy has its own secret of using spices for prosciutto. Some varieties of ham are made using only sea salt with no additional ingredients. An important factor is that producers of real prosciutto do not use preservatives or flavorings, which makes the product not only tasty and recognizable, but also healthy and truly dietary. Therefore, it is not surprising that from the age of one, many parents introduce Italian ham into the diet of their children. In addition, ham cured using a special technology, having high nutritional value, is included in a variety of diets.

It is also worth noting that The production of prosciutto is subject to constant checks in Italy on the part of the Quality Control Authorities, and therefore, a product that does not comply with accepted standards is never put on sale. And the manufacturers themselves maintain their brand and prestige, trying to outdo their competitors in at least some way.

Prosciutto is the national product of Italy

Italians claim that the national delicacy appeared more than two thousand years ago, but there is an opinion that the Etruscans were the first to produce prosciutto back in the 6th-5th centuries. BC. Be that as it may, in the 1st century BC. The technology for preparing ham by the ancient Romans was described by the popular encyclopedist and scientist of that time, Marcus Terence Varro. One of his works was dedicated to agriculture. Today, there are many types of ham produced in different countries. But real cured ham called “prosciutto” is an exclusively Italian product!

Methods for preparing prosciutto

The main component of a successfully made prosciutto, in addition to high-quality pork ham, is a successful combination of three components - sea salt, a certain temperature regime and holding time. Indeed, the taste of prosciutto depends on the right combination. By the way, the duration of drying affects the cost of the product. It is noteworthy that the delicious ham is produced only from pigs raised in Italy. Raw meat, as well as already prepared meat, cannot be subject to even minimal freezing. Otherwise, the original taste of the delicacy will be irretrievably lost.

Prosciutto crudo

According to the method of preparation, prosciutto is divided into two types:

prosciutto crudo – dry-cured ham on the bone;
prosciutto cotto - steamed part of the cut from the hind leg.

Sometimes meat of lower quality, for example, the shoulder part prepared using the cotto technology, is called prosciutto, which is not entirely correct. Also, prosciutto does not include the hind legs of sheep, wild boars, bison and deer.
As mentioned earlier, traditional prosciutto uses sea salt. But each manufacturer has its own secrets for adding seasonings. It can be:

local herbs;
pepper mixture;
Bay leaf;
juniper berries;
rosemary, etc.

Prosciutto crudo

Prosciutto crudo is subjected to dry salting, after which the ham is first laid out on racks, and only then hung and sent for a long time to rooms where a certain humidity and temperature regime is maintained. The mummification process takes place over several months, during which the meat is periodically checked for smell by piercing the leg with special sticks. Hams are often lightly smoked.

Prosciutto crudo

The prosciutto pulp turns out dense and, at the same time, tender and elastic, and minor fatty inclusions acquire a brilliant white hue. The color of the meat depends on the conditions and aging time. It can be either pink or brown-red. The longer the ham is dried, the more pronounced its somewhat sweet and unusually pleasant taste becomes. To cut prosciutto, you need a convenient holder called Tagliere per prosciutto, as well as a thin, long knife.

Tagliere per prosciutto for cutting ham

Without these tools, it can be too difficult to handle a pork leg. By the way, it is not recommended to store prosciutto in the refrigerator, so Italians, as a rule, buy exactly as much prosciutto cotto as they need for dinner. Fortunately, they don’t need to stock up!

Prosciutto cotto

Meat for prosciutto cotto is saturated with saline solution , which may contain a small amount of preservatives and flavoring additives - at the rate allowed by the most stringent standards. After this, the whole pieces are placed in special molds and sent to steam chambers, after which they are smoked or not. Cotto is more reminiscent of a high-quality ham sausage.

Delicate Prosciutto cotto

The ham is cut into the thinnest wide plates, which are used as sliced meat or used in the preparation of various dishes. They can be rolled into rolls, filled with various fillings, and lightly grilled.

What types of prosciutto are there?

Prosciutto gets its trade name from the area where the product is produced. And those varieties that are not strictly tied to the region are defined as nostrani or nazionali. There are quite a lot of types of prosciutto, so we’ll talk about some of them.

Parma ham

Prosciutto di Parma, or Parma ham, is famous all over the world. It is distinguished by its exquisite taste, intense aroma, thin layers of fat, and pink color. It is marked with a stamp depicting the crown of the Duchy of Parma.

Prosciutto di Parma with hallmark

Pork legs from 9-10 month old boars are sourced from ten Italian regions, and prosciutto is produced in the north of the country, in the eastern part of the province of Parma. Fresh hams weigh 12-13 kg, and ready-made hams weigh 7-8 kg without bones and 9.5-10.5 kg on the bone. It is noteworthy that the other weight of Parma ham is a cull and has a lower price. In the production of hams, only salt and pork fat are used, which is used to coat the exposed part of the leg. The hams are dried for at least 12 months.

Tuscan prosciutto

Prosciutto Toscano is sprinkled with spicy salt, herbs, and always pepper and seasonings. The meat is distinguished by various internal shades of red, low fat content, and a delicate and, at the same time, complex taste. The finished ham weighs 7.5-10 kg. It has a kind of arched cut. Prosciutto Toscano is protected by the abbreviation DOP, which guarantees the originality of the name and the geographical origin of the product.

Prosciutto di Modena

Prosciutto di Modena has been known since Roman times. During long campaigns, warriors preserved meat in salt in this way. The distinctive features of the product include the bright red color of the cut ham, intense aroma combined with a sweetish-salty taste. The process of making prosciutto di Modena involves a double operation of dry salting, coating the “meat” side with a mixture of fat, flour, salt and spices, and aging for at least 14 months. The product is also marked with the abbreviation DOP.

Prosciutto di Venticano

Prosciutto di Venticano is characterized by a long aging period - more than 18 months and the fact that the processing of pork legs is carried out in one municipal zone of the Campania region, and the curing of the hams in another. The finished meat is soft to the touch, tender in taste and pink with white streaks in the cut. And this despite the fact that it has been drying for 1.5 years! A ham weighs 9-11 kg on the bone, and 7.5-9 kg without the bone.

Piadina with prosciutto

Manufacturers produce quite a lot of types of prosciutto, which can be talked about for a long time. Each of them has its own history, characteristics, appearance, flavor and even geographical location. But in general they are all appetizing, tender and original. Italians carefully preserve traditions, recipes and their own secrets of preparing a national delicacy.

Prosciutto - what do you need to know about the main Italian delicacy?