Taste Atlas indicates that there are 132 types of cured meats from across the globe. Spain, Portugal, France, Germany, and the U.S. all produce popular, high-quality cured ham. Each variety is distinguished by the geography, climate, and vegetation of the country it hails from just as much as it is by the type of pig used. The highest quality cured ham attributes its flavors and textures to specific heritage hog breeds, processing and curing techniques, and aging durations.

Key Point: Prosciutto is high in fat, which is good for you. In particular, it contains “heart healthy” oleic acid. Making Prosciutto at Home

When life gives you a leg of prosciutto di Parma, forgo purchasing a meat slicer (like that was even an option) and instead learn how to hand-slice it. Typically, someone hand rubs a combination of lard, salt, and pepper into the surface of the ham. Sixth Stage – Quality Inspection Serrano ham can be made only in Spain, whereas prosciutto can be made anywhere in the world as long as the preparation process is correct. Rancidity isn’t dangerous, but it makes your food smell and taste bitter, so discard rancid prosciutto for quality purposes. With this needle, the inspector makes small holes in various areas of the prosciutto to smell the meat.

Now you’ve learned what to do with prosciutto ends. Although it may not seem like it, you can use prosciutto ends in many different dishes.The meat is left to age in a cool and dry room for 14-36 months. During this time, the meat matures and acquires its unique flavor. These conditions are particularly important for gradually drying and developing the flavor of the prosciutto. Panettone, a classic Italian fruitcake full of raisins and candied orange peel, is a holiday tradition. Crafted with care from an authentic European recipe, this seasonal specialty is temptingly tasty and brings the classic flavor of Christmas to any festive gathering. Lidl’s Favorina products are inspired by unique European recipes and are a sure-fire bet to impressing even the most bah-humbug person in your life. The products are available through the holiday season and several items also include Fairtrade Certified cocoa so you can enjoy responsibly. Wrap it in wax paper, then foil. You could also use cheesecloth instead of wax paper. The key is to allow the leg to still breathe, so avoid a plastic bag.

The high salt content is another reason why some people demonize prosciutto. For some strange reason, we are told again and again to keep our salt intake low. Salmon, Prosciutto and Cream Cheese: Cover the outside of the salmon with cream cheese, and then wrap with prosciutto. This recipe also works great with salmon sashimi. If you have prosciutto ends b ut you’re still unsure what to do with them, you can chop them up and put them in the freezer. That way, once you figure it out, you can take a certain amount out and leave the rest in the freezer. 13. Save Them as Treats for Your Pet Jamón Serrano is dry cured ham. Originally, only indigenous Ibérico pigs were used in the preparation (to make Jamón Ibérico).The preparation process may vary depending on the region. For instance, Prosciutto di Parma is never made with herbs – the only ingredients in its recipe are salt and ham. It’s also typically cured for a longer time. Antipasto: Make a selection of finger food including prosciutto, cheese, olives, bell peppers, and salami.

While Serrano ham can be produced in any Spanish region, the quality standard is strictly observed by the Consorcio del Jamón Serrano Español. Key Point: Prosciutto is a raw, cured ham which is over 2000 years old. Records show that this traditional meats origin lay in the Italian city of Parma before 100 B.C. How is Prosciutto Made?

This doesn’t apply to Parma, San Daniele, Modena, and Toscana ham that must be made in the Parma region. After washing, the makers store the hams in large rooms with good ventilation and big windows for sunlight. A quintessential Italian ham, prosciutto is one of the most famous and versatile types of cured meats. Using the hind legs of the pig, the curing process is done by massaging a proportionate amount of salt into the meat. Then with salt air and time, in a climate-controlled environment, the dry cured hams are hung and are air dried for two months or more. Because of the salting process, this cured ham with a unique flavor adds a briny richness to pastas, sandwiches, and antipasti platters, and will be an excellent addition to any charcuterie board. Prosciutto di Parma The meat is left to rest for a week or a few weeks. During this time, salt absorbs excess water and any remaining blood. This also prevents bacteria from entering the meat.