Prosciutto

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Prosciutto (English pronunciation: /prəˈʃuːtoʊ/,^[1]) is the Italian word for ham. In English, the term prosciutto is almost always used for an aged, dry-cured, spiced Italian ham that is usually sliced thin and served uncooked; this is called prosciutto crudo (raw ham) in Italian and is distinguished from prosciutto cotto (cooked ham). The most renowned and expensive legs of "prosciutto" come from central and northern Italy (Tuscany and Emilia in particular), such as Prosciutto di Parma, and those of Friuli-Venezia Giulia, such as Prosciutto di San Daniele.

Contents 1 Terminology 1.1 Culatello 2 Manufacture 3 Use 4 European Union Protected Designations of Origin 5 In other countries 6 See also 7 Notes and references 8 Further reading 9 External links

[edit] Terminology

The word prosciutto derives from the Latin perexsuctum, which gave way to the modern Italian word prosciugare which means "to thoroughly dry" (lit., "[having been] very sucked out").

In Italian, "prosciutto" refers to the pork cut, not to its specific preparation. Italian speakers therefore make a distinction between prosciutto cotto (literally, "cooked ham"), which is similar to what English speakers would call "ham", and prosciutto crudo ("raw ham"), the dry-cured ham which English speakers refer to as simply "prosciutto" or "Parma ham".

[edit] Culatello

Culatello is a refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured with wine, with Culatello di Zibello having PDO status. It is commonly served as a starter along with slices of sweet melon or fresh figs.

It is often served as a dish on New Year's Eve.^[2]

[edit] Manufacture

The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. During this time the ham is pressed, gradually and carefully to avoid breaking the bone, to drain all blood left in the meat. Next it is washed several times to remove the salt and hung in a shady, airy place. In some places—for example Croatia—the ham is smoked by burning different types of wood that give the prosciutto a special flavor - this type of ham is often called by the German name Speck. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The amount of time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry it is hung in an airy place, either at room temperature or in a controlled environment, for up to eighteen months.

Various regions have their own PDO (Protected Designation of Origin), whose specifications do not in general require ham from free range pigs.

Prosciutto is sometimes cured with nitrites (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavour. Only sea salt is used in many PDO hams, but not all; some consortia are allowed to use nitrite. Prosciutto’s characteristic pigmentation is produced by a direct chemical reaction of nitric oxide with myoglobin to form nitrosomyoglobin, followed by concentration of the pigments due to drying. Bacteria convert the added nitrite or nitrate to nitric oxide.

Traditional prosciutto is cured for over 3 years. Bill Buford describes talking to an old Italian butcher who says:

“When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it’s too warm, the aging process never begins. The meat spoils. If it’s too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that's when you make salumi. Your prosciutto. Your soppressata. Your sausages.”^[3]

[edit] Use

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew.Also,it can be wrapped in fresh packaged cuts of mozerella cheese,not in balls,but in large packaged chunks,uncooked,with no added flavors. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is also used in stuffings for other meats, such as veal, or as a wrap around a cooked steak. Prosciutto may further be used in a filled bread or as a pizza topping.

Prosciutto is often served in sandwiches, sometimes in a variation on the Caprese Salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.

[edit] European Union Protected Designations of Origin

Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products including some local prosciutto, are covered by a Protected Designation of Origin and other, less stringent designations of geographical origin for traditional specialties.

A complete list of agricultural products with an EU Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Speciality Guaranteed (TSG), listed alphabetically by nation, is at the EU Agriculture site.

There are two famous types of Italian prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs' diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour.

The other EU protected designations for prosciutto, each slightly different in color, flavour and texture, are:

• Prosciutto di Parma, Italy, PDO Status
• Prosciutto di San Daniele, Italy, PDO Status
• Prosciutto di Modena, Italy, PDO Status
• Prosciutto Toscano, Italy, PDO Status
• Prosciutto Veneto Berico-Euganeo, Italy, PDO Status
• Prosciutto di Carpegna, near Montefeltro, Italy, PDO Status
• Prosciutto di Norcia, Italy, PGI Status
• Speck dell'Alto Adige, Italy, PGI Status

[edit] In other countries

Air-dried hams are made throughout southern Europe, and most of these traditional products now have some kind of PDO protection:

• Presunto in Portugal (similar to Italian prosciutto). Its name also derives directly from the Latin perexsuctum, like prosciutto.
• Bayonne ham, from the French Basque country
• Elenski but, made in the town of Elena in Bulgaria
• Jamón ibérico, from Spain
• Jamón serrano, from Spain
• Njeguška pršuta, from Montenegro
• Užička pršuta, from Serbia
• in Croatia:
  • Dalmatian dry-cured ham (dalmatinski pršut), from Dalmatia in Croatia, especially from the area of Zagora - may be more or less salty, with darker and drier meat. The ham from the town of Drniš is one of the best known.^[4]
  • Istrian dry-cured ham (istarski pršut), from the Croatian peninsula of Istria; its saltiness and dryness is between Karst dry-cured ham and Dalmatian dry-cured ham.
• Karst dry-cured ham (kraški pršut), from Karst, Slovenia^[5] is generally less salty, less dry and with a gentler taste.
• Littoral dry-cured ham (primorski pršut), from the Littoral region, Slovenia
• Jambon, (Jambon afumat, if smoked), in Romania; mostly referred to as Şuncă in Transylvania.
• Adbum ta Derick, (Derbum), from Adelaide

Similar hams are produced in many other countries, such as Jinhua ham in China and country ham in the southern United States. In some cases similar hams are made in imitation of others rather than following a long tradition.

[edit] See also

• Coppa or capicola, made in Italy from dry-cured pork shoulder.
• Bresaola, made in northern Italy from air-dried beef.
• Salo, salted Ukrainian pork.

[edit] Notes and references

[edit] Further reading

• McGee, Harold. On Food and Cooking (revised). New York, NY: Scribner, 2004. ISBN 0-684-80001-2

[edit] External links

• NYTimes: A Prince of Pork: In Seattle, Recreating the Perfect Ham The craft of Culatelli