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Both were extraordinary experiences, just as your tour must have been! !” There are so many ways… Just had some lovely prosciutto di Parma here in Sicilia last night! The process, AND eating it with cheese, bread and wine! Looking forward to the next one xx. I really enjoyed reading your post. Wish that would happen here! Commentdocument.getElementById("comment").setAttribute( "id", "a421408cf3127956a203dffa9a241277" );document.getElementById("g782710aac").setAttribute( "id", "comment" ); A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. Why don’t you go, Mimi? Tuscan prosciutto differs from the more famous Parma and San Daniele prosciuttos in that it adds spices and herbs during the curing process. […] The Best Way to Eat Prosciutto and How Prosciutto di Parma is Made […]. You'll also want a prosciutto holder, which is a large clamp device that lets you stand the prosciutto on edge, with the bone horizontal (one generally begins with the half with the most meat facing up). Get daily tips and expert advice to help you take your cooking skills to the next level. Have an amazing time! If you have the patience and space, you can make your own Tuscan-style proscuitto from fresh ham. Trim away the rind and begin slicing the prosciutto, parallel to the bone, trimming away more rind as necessary. Ingredients. Oh my goodness, you simply HAVE to go just for that reason! Orzo (Coffee Substitute Barley Drink) & Toast and Orzo (for Children and Babies), The Consorzio and the Protected Designation of Origin. I love that so many artisanal companies in Italy enforce strict regulations on their products. Grind the garlic in a mortar together with lightly moistened fine sea salt, peppercorns, and spices. Thanks, Your email address will not be published. That’s the best of all situations, David! :). Like balsamic vinegar from Modena or San Marzano tomatoes, prosciutto di Parma is a Denomination of Protected Origin product, meaning that it has to be made to certain specifications, and within a specific region to earn its distinction. Let ham rest for 3 days, wiping away any liquids it may give off, then massage it again with more of the garlic mixture. The quality of the ash is important—you'll want ash from non-resinous hardwood, for example, oak or chestnut. Yes! Food, wine, and travel writer Kyle Phillips lived in Tuscany and developed his passion and expertise for food and cooking through travel. Not our best look, tbh! What an interesting tour. I had no idea what a process prosciutto went through. She arranged for us to tour a Parmigiana Cooperazione near Farneta & a balsamic vinegar cooperative in Modena. Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. With practice, you'll be able to cut thin, even slices. Everything you get involved with is so interesting. I’ll look for the crown next time I purchase it! Your photos are making me salivate here, dying for a few of these gorgeously thin slices! At this point, it is salted. Thank you for following along and hope you are able to manage some travel soon, too! What a fascinating process of how it’s made – thanks for that, Christina. Hang it up in a dry place that's impervious to flies (they're drawn to prosciutto at this stage) for 2 to 3 months. I was in Emilia Romagna in 2015, in the very small village of Farneta, which is near Montefiorino. A friend, Gabriella Costi, owns a hotel in Farnetta, but she is also an internationally recognized chef. Rinse it with a mixture of equal parts of warm water and distilled white vinegar. You may follow their lead, or if you want to experience something truly special, seal it up in a wooden case surrounded by wood ash for two years. Cover the exposed flesh of the ham with rendered lard. And once you have trimmed away all the meat you can get, use the prosciutto bone for soup. Many prosciutto makers age their prosciutto for 15 or more months total. I’ve added the Prosciutto di Parma tour to my list of things to do on my next trip to Italy. If making Italian prosciutto, remove the hoof and partially remove the bone to expose the ball joint. In Parma, the only “ingredients” added to the pork during production are the highest quality Italian sea salt, air and time. Grind the garlic in a mortar together with lightly moistened fine sea salt, peppercorns, and spices. CC. Lucky you!! That answer would like have to be, “Yes!! Thanks Christina. Antica Corte Pallavicina and Culatello di Zibello with Food Valley Tours, Almost Local Food Tour Parma and Palazzo Dalla Rosa Prati Hotel, Burrata and Prosciutto Focaccia: Perfect as a Shared Appetizer, Snack or Delicious Lunch, Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers, What’s prosciutto and why you need to try this Italian specialty – All Top News Today, Prosciutto di San Daniele, Truffle Cheese and Potato Appetizers - Christina's Cucina, Burrata and Prosciutto Focaccia: Perfect as a Shared Appetizer, Snack or Delicious Lunch - Christina's Cucina, Dundee Cake (Scottish Cake with Almonds on Top), Leftover Turkey Recipes – 13 Real Meal Recipes (No Soup or Sandwiches), Pear Cake (Using Whole Pears – No Peeling Necessary). Don't use pine. Lovely. Buy a pig leg. Lay the ham on a surface that won't absorb liquids and then rub the garlic mixture all over the ham. Ankarsrum Assistent Review in One Word: Brilliant! USDA’s Processing Procedures: Dried Meats. (I’ll be sure to check for the Parma crown in future.) Great photos of you and your mum, too. Repeat the process again after 5 days and salt the ham well. Love that photo of you! How lovely to hear from you, Charlene! We have our prosciutto as part of a ham and cheese lunch with crusty bread, olive oil, plenty of black pepper, maybe some tomatoes and a glass of red wine. I love to see all of your posts on Pinterest and I think you are a great inspiration to me! Berliner Eisbein: A Recipe for Simmered Pig Knuckles, German Kasseler: A Cured and Smoked Pork Loin, Making Air Cured Ham - Dried and Smoked Pork Recipe, German Smoked Pork (Schwarzwaelder Schinken), A Guide to Italian Salami, Charcuterie, and Cold Cuts, Smoked and Cured Homemade German Bacon (Bauchspeck). Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. Leave ham flat on a surface to absorb salt and give off moisture for 30 days, turning it occasionally, and then shake off the excess salt and let it rest for another 10 days. Tuscan prosciutto differs from the more famous Parma and San Daniele prosciuttos in that it adds spices and herbs during the curing process. The leg is then refrigerated at a temperature ranging from 34°F to 39°F, with a humidity level of approximately 80% for about a week and gets a second thin coating of salt which is left on another 15 to 18 days, depending on the weight of the leg. This should be 10 to 12 lbs (4.5 to 5.4 kg), although larger is fine too. Once you reach the bone, flip the prosciutto over and begin slicing the other side. Hang it to age for another 7 to 8 months. This makes Prosciutto di Parma taste less salty than other cured hams. Gather the ingredients. Haha! Dry-cured hams (cured in salt and then air dried) are an important part of many different cuisines, but they are particularly important in Italy. I enjoy eating it as is, with cheese of course! My maiden name was actually Parma! And, believe it or not I have an apron with the name Umberto’s on it that the proprietor of an Italian deli in Thame, Oxford, gave me on our first visit there two years ago. The time-honored methods are 100% natural: no additives, just sea salt, air, and time. I wear it everyday, it gets washed every week and it’s still, almost, as good as new. Consorzio del Prosciutto di Parma, how to eat prosciutto, Prosciutto, Prosciutto di Parma, […] feels and tastes more premium compared to regular hams, thanks to its curing process, which usually takes up to two – or even three – […]. In Parma, the only “ingredients” added to the pork during production are the highest quality Italian sea salt, air and time. The Parma Ham Consortium came together in 1963 in order to establish standards for their prosciutto. Only the hind legs are used to make Prosciutto di Parma. Help spread the word. Food is of the utmost of importance to Italians and the government makes sure to protect it and the old methods which are tried and true. Prosciutto is such a wonderful product, and I’m now in awe of all that goes into making it, from beginning to end. I agree with you. I love eating prosciutto wrapped around cantaloupe but of course with crusty Italian bread or baguettes with sharp Provalone is always a standard. Christina, what a wonderful experience! When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. God bless!! What a great post. Your email address will not be published. Thank you for your kind words! Never would have known that interesting fact. As soon as the legs come out, more salt is added by a professional (master “salatore”) who knows exactly how and where to add the salt in places that the machine misses. 12 to 15 cloves garlic (peeled) So cool about the horse bone! As soon as the legs come out, more salt is added by a professional (master “salatore”) who knows exactly how and where to add the salt in places that the machine misses. If I didn’t have so many commitments I’d love to be tagging along in your travels!!! The fourth stage in the prosciutto making process is for the pork to go through a salting machine. Wow, wow, wow. I’m loving reading your posts, I imagine the trip as you write. Isn’t it simply amazing, Cathy? I love, love prosciutto and think this tour sounds amazing — along with the entire rest of your travels. Only the hind legs are used to make Prosciutto di Parma. It is fascinating and truly makes me appreciate the end product so much more, now. Required fields are marked *. You're awesome for doing it! Let ham rest for 3 days, wiping away any liquids it may give off, then massage it again with more of the garlic mixture. I absolutely love the real thing and the taste is like no other that try to say it’s the same. I’ve never been to Parma so loved tagging along with you here. Prosciutto is best with a little cheese, bread, and wine. Thanks for the informative post Christina! Hope you get to do the tour one day, too! My favorite way to eat prosciutto? Part 1 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma. I love prosciutto & cantaloupe best, but anyway you eat prosciutto is great! Prosciutto is one of my all time favorite parts of the pig! Thank you for sharing such a wonderful tour! At this point it's ready, though barely. 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