What is Parma Ham?
Parma HAM is a type of pork from parma in Italy. It is one of the most famous varieties Prosciutto Crudo or uncooked ham. Ham parma is used in a wide range of meals such as salads and pasta, and can enjoy it as an appetizer or "antipasto". The process of preparing this ham includes careful selection of meat and months of drying and curing.
common use in cooking
cooks often use parma ham or prosciutto di parma , in many types of Italian cooking. Salads, vegetables and pasta varieties benefit from weakness and huge taste of ham. Hot pasta may include ham to add remarkable flavors and textures, and chefs often use them in sandwiches. Many people eat it as an appetizer, often wrapped around melon slices.
Nutritional information
about two slices of ham ham can contain around 75 calories, which can be a lot for some eaters. About two-irrs of these calories come from fat, although the relatively low content is saturatedCh fat. The intense taste of ham, created by drying and aging, makes even a small amount quite effective in the bowl. However, if it is served with cream sauce, the fat content of the whole food is likely to be much higher.
Selection and preparation
Ham parma owes a very unique geography of the Parma region, which provides a constant fine breeze on the hills. Like many special foods and beverages in Europe, its production is firmly regulated to ensure a certain level of consistent quality throughout the whole and is protected by a parma ham consortium. Only Duroc or Landranka pigs are selected for this ham and are fed fully with nationwide diet, often enriched with whey to provide them with added calcium.
As soon as it is ready in the classic foot of the foot, the skin is wet salted, the body itself is dry and the whole leg is hung in the fridge for about a week at 34 and 39 degrees of fahrenheite (1 to 4 sdull Celsius), with a moisture of about 80%. At the end of the week, excess salt is shaken and is promoted through quality control. The HAM, which goes through this process, is again salted and placed in another cold chamber for two weeks, this time at 34 degrees Fahrenheit (1 degree Celsius) with a humidity of 60%.
Further curing
Ham parma is then placed in a chamber with a humidity of 75% between 34 and 41 degrees Fahrenheit (1 to 5 degrees Celsius) and left there for about eight weeks. It is then rinsed with warm water, getting rid of most excess salt, dried and then placed in the actual curing chambers, where it remains for the next three months. The cure chambers are not artificially cooled or moisturized and are in the whim of nature to dictate how the ham heals.
During this penultimate parmaham cure, it is also covered with a mixture called suino , which contains salt and pepper, lard and occasionally a little ground rice. This keeps flying from the meat and prevents it from drying too quickly. Finally with the hamHe moves to the cellar, where he completes treatment in the dark for one year or more than it is tested for final quality and finally the seal of approval is marked.