How can I choose the best parma ham?
Ham parma is cured using a dry method. Also known as prosciutto, the best parma ham is made logically in Parma in Italy. It is served in slices of thin papers. The length and way of aging strongly contribute to the quality of ham. It must be cured for a long time and in relatively cool, well -ventilated conditions.
A well -known, even ubiquitous member of the real antipasto, Parma HAM also appears in a number of other well -beloved Italian meals. As an appetizer, slices of melon wrapped in ham offer perfect balance of fine sweets and salt. Prosciutto can design pizza and works well in creamy pasta carbonoral.
The best parma ham is cured by sea salt rather than nitrates that can cause cancer. Some lovers say it will only do parma ham made of thigh or foot of wild advice. Others say that homemade pig meat can be used for almost the same result.
The meat is initially strong for several months. During this time withE puts a stable pressure to force moisture. Once the ham is really dry, it is time to hang it in a cool shed or cellar where clean air circulates. It can take up to two years for the large ham to be properly cured.
True Parma Ham is known as prosciutto Crudo di parma . It offers the smallest scent of nuts. Capicola, which is also dry and cut into dry and sliced, is made more from the shoulder of the pig than from the hind leg or thigh. Both are deep pink red.
Consorzio de Prosciutto di Parma, a consortium dedicated to the production of top ham, takes its work seriously. Hams, which bear its grade of approval, Ducal Crown is at least 14 months old. Instituto Parma Qualita supervises how pigs are for prosciutto fed, killed and aging.
The best best dryam is made of pigs kept for this purpose, most often lands orBig white. In addition to the whole grain and cereal feed, Parmigiano cheese consumes. Less than 200 farms have been certified for the production of real parma ham and are carefully monitored.
In order to enjoy prosciutto, it should be served at room temperature unless it has been incorporated into the pasta. The Italians enjoy it simply served with a little sour cream rolled in the middle. The narrow edge of the fat around each cut is necessary for taste and should not be trimmed.