Prosciutto

Prosciutto (IPA: [proˈʃutːo]) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). Image File history File links Download high resolution version (2272x1704, 668 KB) File links The following pages link to this file: Prosciutto ... Image File history File links Download high resolution version (2272x1704, 668 KB) File links The following pages link to this file: Prosciutto ... Articles with similar titles include the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ... For other meanings of ham or Ham, see Ham (disambiguation). ...

In American English usage, the term is used more narrowly for a dry-cured ham from central and northern Italy, the two most common kinds being Prosciutto di Parma and Prosciutto di San Daniele. For other uses, see American English (disambiguation). ... For other meanings of ham or Ham, see Ham (disambiguation). ...

British English, on the other hand, uses the term Parma ham for this kind of ham, even if it is produced elsewhere outside the Parma ham Protected Designation of Origin area. British English (BrE, en-GB) is a broad term used to distinguish the forms of the English language used in the United Kingdom from forms used elsewhere. ... Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ...

Terminology

The word prosciutto derives from the Latin perexsuctum which means "thoroughly dried" (lit., "(having been) very sucked out").

Strictly speaking, prosciutto means "ham" in Italian; it generically refers to the pork cut, and not to its specific preparation. Italian speakers therefore make a distinction between prosciutto crudo (literally, "raw ham"), the cured ham which English speakers refer to as simply "prosciutto", and prosciutto cotto ("cooked ham"), which is similar to what English speakers would call "ham". Two halves of pork being delivered Pork is the culinary name for meat from pigs. ...

Prosciutto(before curing)

Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 607 KB, MIME type: image/jpeg) Prosciutto legs before curing. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 607 KB, MIME type: image/jpeg) Prosciutto legs before curing. ...

Manufacture

The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham.

Sea salt being added

First the ham is cleaned, salted, and left for about two months. During this time the ham is squeezed in the press to drain all blood left in the meat. The squeezing is applied gradually and carefully to avoid breaking the bone inside the prosciutto. Next it is washed several times to remove the salt. It is then 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. 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 at room temperature for up to eighteen months. Image File history File linksMetadata Size of this preview: 450 × 600 pixelsFull resolution (960 × 1280 pixel, file size: 473 KB, MIME type: image/jpeg) Sea salt being applied to prosciutto cut legs. ... Image File history File linksMetadata Size of this preview: 450 × 600 pixelsFull resolution (960 × 1280 pixel, file size: 473 KB, MIME type: image/jpeg) Sea salt being applied to prosciutto cut legs. ... Salting is the preparation of food with salt. ... For other uses, see Salt (disambiguation). ...

Prosciutto is never cured with nitrates (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. Prosciutto’s characteristic pigmentation seems to be produced by certain bacteria, rather than a direct chemical reaction. Made of Porn and sex things Inhalation respiratory irritation Skin May cause irritation. ... R-phrases   S-phrases   Supplementary data page Structure and properties n, εr, etc. ...

Traditional Prosciutto is cured for 2 years. In Bill Buford’s book Heat he 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.” Bill Buford is an American author and journalist. ...

Use

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. 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. Prosciutto may further be used in a filled bread or as a pizza topping. Crudités variés, a typical hors dœuvre in French cuisine Hors dœuvre, (IPA: French but often in English as ; French plural: hors dœuvre, without an extra s; English plural often hors dœuvres), also known as appetizer(s), refer to the food served before or outside... Breadsticks (grissini) are pencil-sized sticks of crispy, dry bread originating in Turin and the surrounding area in Italy. ... Trinomial name Cucumis melo cantalupensis Cucumis melo reticulatus Naudin. ... Percentages are relative to US recommendations for adults. ... Binomial name Asparagus officinalis L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Binomial name Pisum sativum L. A pea is the small, edible round green bean which grows in a pod on the leguminous vine Pisum sativum, or in some cases to the immature pods. ... Tuscany (Italian: ) is one of the 20 Regions of Italy. ... Tagliatelle /taatl-le/ is the classic pasta of the Emilia-Romagna region of Italy. ... Veal is a culinary term for meat produced from calves. ...

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. Insalata caprese is an Italian dish from Campania region made from tomatoes, mozzarella, and basil. ... This article or section does not cite any references or sources. ... A croissant. ...

Protected designation of origin

Under the Common Agricultural Policy of the European Union, 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. The Common Agricultural Policy (CAP) is a system of European Union agricultural subsidies and programmes. ... Protected designation of origin (PDO), protected geographical indication (PGI) and Traditional Speciality Guaranteed (TSG) are geographical indications defined in European Union Law to protect regional foods. ...

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 Europa 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 consistent with the Parmigiano Reggiano whey that is required to be in the pigs' diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour. Country Italy Region Emilia-Romagna Province Parma (PR) Mayor Elvio Ubaldi (since May 28, 2002) Elevation 55 m Area 260 km² Population  - Total (as of December 31, 2004) 175,789  - Density 676/km² Time zone CET, UTC+1 Coordinates Gentilic Parmigiani (Parmensi are called the provinces inhabitants) Dialing code... San Daniele del Friuli is a comune (municipality) in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Country of origin Italy Region, town Provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno), Mantua (south of the Po) Source of milk Cows Pasteurised No Texture Hard Aging time Minimum: 12 months Vecchio: 18–24 months Stravecchio: 24–36 months Certification Italy: DOC 1955 EU: PDO 1992...

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

• Prosciutto di Modena, Italy (PDO)
• Prosciutto Veneto Berico-Euganeo, Italy (PDO)
• Prosciutto di Carpegna, near Montefeltro, Italy (PDO)
• Prosciutto di Norcia, Italy (PGI)
• Prosciutto Toscano, Italy (PDO)
• Prosciutto crudo di San Daniele (UD)

Prosciutto-type products with protected designations of non-Italian origin include: Modena (Mòdna in Modenese dialect) is a city and a province on the south side of the Po valley, in Emilia-Romagna, Italy. ... Veneto or Venetia is one of the 20 regions of Italy. ... Country Italy Region Marche Province Province of Pesaro e Urbino (PU) Mayor Elevation m Area 28. ... Montefeltro is the name of an historical Italian family who ruled Urbino. ... Norcia, (Latin: Nursia) is a town and commune in the province of Perugia (Italy) in southeastern Umbria, at 42°48N 13°06E, at 604 meters (1982 ft) above sea-level in a wide plain abutting the Monti Sibillini, a subrange of the Apennines with some of its highest peaks, near... Tuscany (Italian: ) is one of the 20 Regions of Italy. ...

• Karst Prosciutto (Kraški pršut), Slovenia [1] (Slovenian)
• Njeguška Prosciutto (Njeguška pršuta), Montenegro^{[citation needed]}
• Dalmatinski Pršut, Dalmatia, Croatia

An image of Italian Karst (Monfalcone). ... This article or section does not adequately cite its references or sources. ...

Prosciutto in other countries

Prosciutto is also produced in Slovenia (Kras), Croatia (Dalmatia and elsewhere), and Montenegro, where it is known as pršut. The most popular Croatian pršut comes from town of Drniš, near Split in central Dalamatia. An image of Italian Karst (Monfalcone). ... Dalmatia, highlighted, on a map of Croatia. ... Anthem Oj, svijetla majska zoro Oh, Bright Dawn of May Montenegro() on the European continent()  —  [] Capital (and largest city) Podgorica Official languages Serbian (Ijekavian dialect)1 Government Republic  -  President Filip Vujanović  -  Prime Minister Željko Å turanović Independence due to the dissolution of Serbia and Montenegro   -  Declared June 3, 2006   -  Recognized June... DrniÅ¡ is a town in Croatia, located in inland Dalmatia at halfway between Å ibenik and Knin. ... For other uses, see Split (disambiguation). ...

Similar types of air-dried hams are:

• Presunto in Portugal (identical to Spanish Jamón serrano)
• Jamón serrano and Jamón ibérico, both made in Spain
• Elenski but, made in the town of Elena in Bulgaria
• Dalmatinski Pršut- made all over Dalmatia with a variety of tastes. From very salty, to not that salty.

Cold cuts similar to prosciutto are also produced in USA, Canada and Belgium. Presunto is the Portuguese equivalent to Jamón serrano from Spain. ... Jamón serrano (literally sierra (mountain) ham) is a dry-cured Spanish ham, which is generally served raw in thin slices, similar to the Italian prosciutto. ... Black leg Jamón Ibérico . ... Several rounds of elenski but Elenski but (Bulgarian: еленски бут or (more precisely but less commonly) бут по еленски, sometimes translated as Elena round or Elena leg) is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country. ... Elena is a Bulgarian town in the Middle Balkan Range, 42 km south-east of Veliko Turnovo; a mountain resort at an altitude of 280 m. ...

References

• McGee, Harold. On Food and Cooking (revised). New York, NY: Scribner, 2004. ISBN 0-684-80001-2
• Youth Farm, an EU-sponsored website with information on quality certification and designation of origin (Slovenian)

External links

• Prosciutto di Parma - Product card by ProdottiTipici.com (Italian)