Recently, many foreign words have appeared in our vocabulary: prosciutto, ciabatta, latte (with an emphasis on A - that’s what the Italians say).

We didn’t immediately understand what all this meant, and we only tried it recently.

Of all these words, our family loves jamon and prosciutto. And although we don’t seem to eat pork, we can’t refuse this delicacy.))

Recently, the need arose to understand what the difference is between these two hams, so to speak, besides their origin. So,

Why did I “combine” Spanish jamon and Italian prosciutto? Yes, because essentially these are two varieties of the same product - ham, although they have nothing in common with the ham we are used to. You can “add” the French jambon to them, because jamon (jamon) is a Spanish word meaning ham, in French it will be “jambon”, and prosciutto ( prosciutto) translated means ham. So here is jamon, and prosciutto, and jambon - this is exactly ham - dried pork leg.

This is probably where their “similarity” ends, because the methods of fattening pigs, preparing ham, and therefore the taste of prosciutto and jamon are very different.

If you look at the history of these products, it becomes clear that they arose not as a delicacy, but as a banal “stock” of meat at a time when there were no refrigerators-freezers. Drying-drying-salting-smoking were the main, if not the only, ways to preserve long time perishable meat. At the same time, the predominance of one or another type of preparation depended primarily on the climate: in countries and regions located in the southern part of Europe, mostly dry ham is still produced precisely because the sunny, dry climate allows it. To the north, where the climate is more humid, the historical way to preserve meat was to cook or smoke it.

JAMON

So, I’ll start with jamon - a Spanish meat delicacy, a delicacy known far beyond the country’s borders. In Spain, jamon is a source of pride, a national heritage of past generations, and almost a cult. This is a dry-cured pork ham, which is salted, dried and cured using a special technology and under certain conditions. In almost any restaurant or store in Spain you can see impressive pork butts hanging from the ceiling. One ham is usually placed on a bar counter, in a special slicing machine, and the fresh cut is covered with a thin layer of fat. In terms of the amount of jamon consumed in the world, of course, the Spaniards are the leader; each resident here accounts for up to 5 kg of meat per year. Can you imagine? A whole leg of a pig is eaten in a year (the weight of a mature jamon with bone is usually 6.5-8 kg). Famous Spanish film actress Penelope Cruz began her magnificent career with the classic Spanish feature film “Jamon, jamon” (“Jamon, jamon”), where jamon is a symbol of human patience, hard work and perseverance.

The history of jamon goes back more than two thousand years - the first experience of pickling pork meat was recorded among the Cantabrian peoples, and the first recipe appeared in the book of Cato el Viejo and this happened before our era. Pork hams were salted and hung from the ceiling in the cellars, and the hams hung throughout the cold winter, ripening and acquiring their unique taste. Pork prepared in this way was well preserved and could be transported over long distances. Jamon quickly achieved fame throughout the empire, and the Romans who arrived in Spain contributed to the spread of ham throughout Europe. Even Christopher Columbus took Hamon with him on long voyages and there is a statement that “America was conquered by Castilian bread and lard from Iberian pigs,” which helped the sailors on this long-term journey. In the 18th century, jamon was already sold through colonies to a large number of countries on all continents.

Spanish jamon is huge variety types and tastes, jamon can be soft or “long-lasting”, almost fresh or spicy and salty, simple and more intricate... In general, it all depends on who prefers what and even on your wallet. At a market in Barcelona we came across a Russian seller who enlightened us about jamon and gave us a taste different kinds. I’ll say right away that the range of prices and tastes is huge, but in fact there are only two main types of this delicacy - Serrano jamon (mountain jamon) and the more expensive Iberico jamon (Iberian jamon), often called “pata negra” - “black leg”. Externally, they can be distinguished by the color of the hoof: Serrano has white, Iberico has black. And all other “variations” depend on the aging time (the most expensive one takes as much as 48 months to mature), and the breed of pig from which these legs were cut, and even (more precisely, in the first place) the method of fattening. Jamon is a generally accepted name for a product made from hind legs pigs, while the front legs are called “pallets” (they are cheaper). Without being a connoisseur, you can easily distinguish the more powerful teardrop-shaped jamon from the crescent-shaped palleta.

The most expensive jamon made from Iberian black pigs, which live on free grazing and eat exclusively acorns from cork oak trees. The meat of such pigs has a very specific taste, which is not entirely clear to the newly converted jamon lover.

Such jamon can cost about 300 euros per kg(for example, Belotta), but, to be honest, if you have not tried any other before, you are unlikely to immediately appreciate its taste and will never understand why you paid so much money, as they say, everything is learned by comparison. However, it is not a fact that you will be able to try such jamon here; after returning from Barcelona, ​​we tried to find belotta in our gourmet food stores - to no avail, because this is exactly the product supplied to the court of the King of Spain. The Spaniards export it, unfortunately, reluctantly. They prefer to eat themselves.

The quality of jamon improves gradually - the taste and smell become more interesting, multifaceted, and more refined. At the same time, the price soars, increasing significantly with each new step. This is not only marketing, the production of hams is a complex, multi-component process that involves a lot of manual (and skilled) labor.

If you want to be an “expert” in jamon, learn to distinguish between its types (from cheapest to most expensive):

Serrano– a white pig, the ham has a white hoof:

• Curado– aging 7 months
• Reserva– aging 9 months
• Bodega– aging 12 months

Iberico– black pig, ham has a black hoof

• Recebo– made from pigs fed on forage and acorns. Forage is the upper parts of plants, excluding fruits and seeds, usually consisting of grains and legumes.
• Bellota– made from pigs fattened on a pure acorn diet.

The technology for preparing jamon can be briefly described as follows: the ham is covered big amount salt to speed up the dehydration process and are salted at the rate of one day of salting per kilogram of weight. The jamon is then dried under conditions of a gradual increase in temperature from six months to one and a half years, after which it is cooled for about another year. Drying usually begins in winter or early spring to take advantage of the slow and gradual increase in temperature until late summer. The ripening of jamon is determined by its aroma, for which punctures are made in the ham with a thin needle.

Slicing jamon is a special art performed by a trained specialist - jamonero using a special tool. The stand on which the ham is placed for cutting is called hamonera, and the establishment where they serve jamon is called jamoneria. In general, even all the names revolve around jamon.

PROSCIUTTO

Many more people around the world are probably familiar with Italian prosciutto; with it, everything is much simpler, because these hams usually do not age for a very long time (limited to 10–14 months, with a few exceptions). But there are many regional varieties here. Italian prosciutto is much moister and softer than jamon; this depends not only on the difference in pig breeds, but also on the type of feeding, and even on the climate. In general, there are two types of prosciutto - prosciutto “crudo”, which is a ham prepared with the help of salt, sun and wind, and prosciutto “cotto”, boiled before drying, this is exactly the product that is called ham all over the world. In Italy, the term “prosciutto” is still used to refer to crudo, which has become widespread not only within the Apennine Peninsula.

The most famous is Parma ham - Prosciutto di Parma(“Prosciutto di Parma”) is a product with almost two thousand years of history. According to legend, in 217 BC. e. Parma ham was served to Hannibal on the way from Carthage to Rome.

For real prosciutto, a special breed of pigs are specially fed chestnuts and whey from Parmesan cheese. For cooking Parma ham take pigs starting from the age of 10 months, weighing at least 160 kg. Pig weight is important to achieve the right color and the texture of the ham: pink meat with thin streaks of fat. A pork leg should weigh 10–11 kg, and during the ripening process, a piece of ham decreases in weight to 7 kg. Pork hams are first dry-salted, then they are dried for at least ten months, after which they are washed from excess salt, dried and transferred to a spacious, well-ventilated room with windows. After several months of “rest,” the hams are beaten with wooden hammers and a layer of « sugna" - a coating consisting of lard with a little salt and pepper, which softens the surface and prevents drying out. The hams prepared in this way are placed in cellars - cool, moderately ventilated rooms, where the final stage of ripening already takes place. The best hams receive the so-called Consortium mark, which is burned into the skin-covered surface of the ham and looks like a five-pointed ducal crown. Moreover, if the manufacturer declares that he is going to cut the ham into two parts for sale, then crowns are placed on both ends of the ham.

Prosciutto di Parma does not contain any other ingredients other than sea salt. In other regions of Italy, various spices are used (pepper, garlic, etc.). Parma ham owes its unique aroma to the mountain air infused with herbs, in which it is dried for 10-12 months, as well as special careful processing before drying.

Prosciutto even has its own museum, which is one of three gastronomic museums in Parma. The Prosciutto Museum is located in Langhirano, Parma.

HARM OR BENEFITS?

The acorns that are fed to pigs for jamon contain oleic acid, which helps lower blood cholesterol levels. This acid accumulates in animal meat and turns pork into almost dietary product. In some sources you can even find information that jamon does not contain cholesterol. Don't believe it! Any product of animal origin contains cholesterol, another thing is that jamon actually has less of it than regular pork. It is believed that eating jamon does not raise cholesterol levels in the blood, since its fatty acids are closer in composition to vegetable fats than to animals. It is not for nothing that the Iberian pig is often called “an olive tree with legs.”

Dry-cured ham has everything beneficial properties dry (or dried) meat, contains a lot of proteins in concentrated form, B vitamins and minerals (zinc and iron).

WHERE CAN I BUY?

Personally, I noticed both delicacies in almost all large supermarkets in Kharkov, but those varieties that sell faster, that is, are cheaper. If you want to try ham that has been aged longer, I recommend looking in wine boutiques; there are now plenty of them in every major city in Ukraine - they will cut it correctly there, unlike the supermarket, where the unfortunate woman from the sausage department chops it into generous pieces, which are then impossible chew.

From my experience I will say that it is best to love and eat this delicacy in its homeland - there the price is reasonable and the quality is, so to speak, European))

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Prosciutto - famous italian ham, which is usually served thinly sliced. Each region of Italy has its own variations, protected by brand status, but prosciutto is the most prized and recognizable ham, produced in the Emilia Romagna region of Parma. Prosciutto is often simply called Parma ham. The benefits of prosciutto, the benefits and harms, how it is made, how to choose and what can be prepared from Parma ham will be discussed in this article.

What is prosciutto

Italy has given the whole world many famous delicious products who are respected throughout the world, serve business card countries. One of these products, along with Amaretto liqueur and Parmesan cheese, is prosciutto ham.

Prosciutto is a ham that is eaten raw and has a very delicate flavor. And although such ham is now made in many countries, the name of ham is always associated with Italy.

Unlike, for example, bacon, prosciutto is a ham made from the pork knuckle. The first recorded mention of this ham appeared in 100 BC in the small Italian city of Parma. This ham has become an integral part of the national culture.

Prosciutto – a favorite for many deli meat. It goes well with fruits such as melon, or with cheese and wine. Due to the lengthy production process, prosciutto is not cheap, costing around $13-$15 per pound (450 grams). True, the price depends on the type. The most expensive is prosciutto di Parma or Parma ham. Its name is protected by a special mark of its origin.

True Parma ham matures for at least about 14-18 months and up to 2 years.

Cut thin piece ham Pink colour. Interestingly, each layer of ham can taste different.

How to make prosciutto

Prosciutto is made from the hind or front shank of a pig or wild boar. It can be made from the hind leg of other animals, with the name of the animal reflected in the name of the ham. The ripening process of ham can take from several months to two years or more, depending on the size of the original piece of meat. The production process consists of several stages.

The production of Parma ham begins with the raising of pigs. Here, as in the production of the ham itself, there are strict standards.

From the moment of birth, each pig is monitored, tested and tracked until slaughter to ensure high standards and compliance.

When fattening, animals are not given hormones; antibiotics are prescribed only when necessary and very limited.

Animal nutrition is also important. Fattening is done only with natural, healthy feed, which necessarily includes whey left over from the production of Parmesan cheese.

First stage - salting

Or rather, this is the second stage. The first is affixing a stamp indicating the start date of production.

First of all, the "maestro salatore" (salt master) salts the pork leg with sea salt. At this stage it is important to ensure that the meat is completely covered with salt, which is done manually by the master.

The meat is then left for about a week in a room with a temperature of 1 to 5 degrees and a relative humidity of 80 percent. After which it is again sprinkled with a thin layer of salt and left for another 15-18 days, depending on the weight of the leg.

During salting, the master makes sure that the juices released during salting drain from the leg.

The second stage is salt absorption

After the curing process, producers store the ham in a refrigerated, temperature-controlled room for 70 days. This 70-day soak is designed to soak the entire piece in salt.

The third stage - cleansing from salt

Once the 70 days are over, the ham goes through a cleaning stage: the meat is washed with warm water and a brush to remove all excess salt. And then the shanks are hung for several days to dry.

Stage four - drying

After desalting, producers hang the hams in large rooms with good ventilation and large windows to let in sunlight. In favorable weather for drying, windows can be opened, which allows for constant drying. These conditions are especially important for the gradual drying and development of prosciutto flavor. The drying stage lasts about three months. By the end of this phase, the surface of the meat has dried and hardened.

Fifth stage - processing prosciutto with lard

At this stage, producers use lard not only to add flavor, but also to soften the outer layer and ensure the ham dries evenly. As a rule, one of the workers rubs a mixture of lard, salt and pepper into the surface of the ham with a napkin.

The ham is then moved to the basement, where there is less light and air, and hangs there until the process is completed.

According to the standard, the entire stage from the first day of salting to the end of drying lasts at least 400 days. And in some cases it can last up to 3 years.

Stage six - quality control

Shortly after drying for a year, an independent expert checks the prosciutto by piercing the piece with a needle made from horse bone.

Using this needle, the inspector makes small holes in various places on the leg, and sniffs it after each puncture to smell the meat. In this way, the examiner can identify any differences from the standard.

After inspection, an independent inspector labels the ham with a brand name. For Parma ham it is a five-pointed ducal crown.

Then the prosciutto goes to packaging and cutting.

The ham is not always checked exactly after a year. There are manufacturers who dry it for up to 48 months or more. In this case, the check is carried out later and can be done several times at different stages.

Prosciutto production is a complex procedure that requires a lot of time and effort. And it's nice to know that there is still modern world accelerated process production of products by manufacturers who adhere to traditional, centuries-old technologies.

Prosciutto benefits and harms

The worst moment for Italian ham producers was when World organization At the end of 2015, health authorities classified it as a carcinogenic product. And yet you need to know whether there is any benefit or only harm. To answer this question, you need to look at the nutritional composition of this product food that is recognized and remains loved throughout the world.

Parma ham contains (made from pork knuckle):

• Vitamin B1 (thiamine) - 82% of the recommended daily value (RDA);

• Vitamin B2 (riboflavin) - 16% (RDA);

• Vitamin B3 (niacin) - 37% (RDA);

• Vitamin B6 (pyridoxine) - 81% (RDA);
• Vitamin B12 (cobalamin) - 27% (RDA);

• Vitamin B9 (folate) - 6% (RDA);

• Vitamin E (tocopherol) - 2% (RDA);

• Calcium - 1% (RDA);

• Copper - 3% (RCH);

• Iron - 6% (RDA);

• Magnesium - 5% (RDA);

• Manganese - 1% (RDA);

• Potassium - 27% (RDA);

• Phosphorus - 26% (RDA);

• Selenium - 20% (RDA);

• Zinc - 23% (RDA).

The calorie content of 100 grams of prosciutto is 269 kcal. Not much considering what it is meat product.

In addition, 100 grams of product contains:

Carbohydrates - 0.3 grams;

Fat – 18.3 grams;

Protein – 25.9 grams.

Seeing these components of the ham, it is safe to say that it is quite nutritious product, containing a number of vitamins and minerals that are useful and necessary for the human body.

Of course, there is also harm in it. First of all, these are nitrates. Manufacturers often add nitrates and nitrites to foods such as bacon, sausage and other deli meats. The World Health Organization states that these compounds are carcinogenic to humans.

However, science is not yet entirely clear how great the danger they pose. There is also a huge difference between natural product, produced in compliance with all standard requirements and accelerated production.

Despite this, many people mistakenly believe that prosciutto, like all processed meats, is filled with these preservatives.

Traditionally made prosciutto contains no preservatives and the only ingredients are pork and salt. There are also producers in Italy who use nitrates in the production of ham. But not standardized ones. Real Parma ham, which is protected by a special seal, is produced only with sea salt.

It's very easy to check. Firstly, the price of the product. Prosciutto is expensive. Secondly, simply ask for a certificate from the seller.

High salt content is another reason why some people say prosciutto is harmful. Doctors and nutritionists constantly say that too much sodium is unhealthy and you need to reduce your intake. But too little sodium is just as bad as too much. Many doctors note that reducing sodium cannot be beneficial, but on the contrary, has a harmful effect on health. Sugar is much more harmful.

There are some studies that show a link between low sodium intake and cardiovascular disease. Additionally, low sodium intake has been linked to increased insulin resistance. Of course, these studies are not enough and new ones are needed to put an end to this issue. After all, prosciutto is not an everyday food product, but a delicacy.

Another disadvantage that this ham has is its high fat content. Unfortunately, some people still have an inherent belief that animal fats are unhealthy and “artery-clogging.” And yet this statement can also be questioned. In prosciutto and pork in general, the primary fatty acid is oleic. It is also the main one in olive oil, which is considered one of the healthiest products.

Prosciutto types

Italian prosciutto is classified according to the city or province of origin. Each region of Italy has developed its own prosciutto production technology, which differs from the standard one.

The most famous is “prosciutto di Parma” or Parma ham and is produced using old technology that dates back almost two millennia.

Along with it, there are ten different varieties of prosciutto. All of them also have a certificate of origin protected by the European Union.

Prosciutto di San Daniele;

Prosciutto di Modena;

Prosciutto Toscano;

Prosciutto Veneto;

Prosciutto di Carpegna;

Prosciutto Crudo;

Prosciutto di Norcia;

Prosciutto di Sauris.

Despite the very similar production process, they all have several different tastes and textures. This difference is largely due to different fattening of pigs.

How to select and store prosciutto

In stores, prosciutto is usually sold cut into thin, almost transparent slices in vacuum packaging. Pieces of properly cooked ham are delicate pink in color. The packaging must always bear the conformity mark.

It must be stored in the refrigerator and consumed before the date indicated on the package. You should eat ham from an open package within two days.

Prosciutto in cooking

The appearance, taste, and smell make prosciutto a real pleasure. Both sweet and salty, it can be used to prepare many dishes, ranging from a simple sandwich from breakfast to the finest dishes. It goes well with cheese and wine.

So you have prosciutto and a distinct lack of ideas on what to do with it?

Here are a few delicious recipes that can be cooked.

Cut into stick shapes hard cheese and wrap it with a piece of prosciutto;

A simple salad of ham, cheese, sweet peppers, salami and olives;

Cook the asparagus and wrap it in ham;

Sprinkle salmon pieces with cheese and wrap in ham;

Prosciutto salad: several pieces of ham, olives, Bulgarian Bell pepper, cherry tomatoes, sprinkle with sauce made from lemon juice, olive oil, white wine vinegar or dry white wine.

How to make prosciutto at home

For many, the thought of making prosciutto at home may be daunting. However, it is quite possible to prepare it at home. The only problem is to wait at least a year for it to ripen. If such long term doesn't scare you, then buy a pork ham. Try making your own dry-cured ham using this recipe.

You will need:

Pork ( back ham) – about 4.5-5.5 kg

Garlic – 4-5 heads

Pepper – about 200-250 grams

Salt – about 2.25-4.5 kg

Additionally needed:

Wooden box with lid

1-2 bricks or other weight

Pork must be fresh, preferably immediately after slaughter.

1. Peel the garlic and grind it along with the pepper in a food processor. You should have enough mixture to thoroughly rub the entire leg of pork.
2. Pat the pork dry with paper towels, then spread a thick layer of the garlic-pepper mixture over the entire leg.
3. Place about a 1/2 inch layer of salt on the bottom of the box. Rub the shanks well with salt to coat them completely. The thicker the layer of salt, the less likely it is for bacteria to develop.
4. Place the pork in the box and sprinkle about an inch of salt on top.
5. Place the lid on top of the ham and weigh the meat down with 1-2 bricks or another heavy object. Unless you have a basement that stays very cool, you will need to refrigerate the meat for 32 days while the salt absorbs the moisture released by brining. Turn it over periodically.
6. Next, remove the ham from the refrigerator and give the drawer a good clean, removing all the salt.
7. Place the meat back in the box and cover with the lid. Leave it at room temperature for about 5 days.
8. Now you can begin the drying process. But first, rinse with warm water, mixing it in equal proportion with vinegar, and brush the skin. You may need to rinse 1-2 times to completely remove all the salt.
9. Wrap the meat in gauze, tie it and hang it where flies can't get to it. The meat should dry for at least 6-7 months, the longer the better.

If you run out of patience, you can remove the ham, unwrap the gauze, clean it and start tasting your own ham.

Of course, during the drying process, a piece of meat will need to be inspected, monitored for mold development, and experimented with temperature and humidity.

Despite the claims of many experts in the field healthy eating, prosciutto can still be considered natural healthy foods. In fact, it forms the bulk of the Mediterranean diet. It is tasty, aromatic and goes well with pasta, fruit, cheese, wine and will add a special twist to many dishes.

The fact that jamon is made in Spain and prosciutto in Italy is no secret. It is a mistake to think that these are identical products that are simply manufactured in different countries. The difference between the Spanish and Italian climates is small, but still there. Italy's climate is milder and wetter, which in turn affects the pigs. The meat of local pigs is fattier and more tender than that of their Spanish counterparts.

Nutrition

The taste of pork meat directly depends on the diet, which is fundamentally different for Italian and Spanish pigs. Italian pigs are fed fruit, corn and whey, which is left over from parmesan cheese. Hamot pigs are fed balsa acorns and fodder.

These dramatic differences in nutrition greatly affect the taste of pork meat.

Cooking method

This is the most important difference that makes the difference between the taste of jamon and prosciutto. The jamon is generously covered with salt and dried in a dry place for 48 months in a closed, dry room. Sometimes the drying process takes less time, about two years. The prosciutto is also dried and sprinkled with plenty of salt. But, unlike jamon, this delicacy requires a certain level of air humidity. As a result, chamot turns out dry and a little harsh, and prosciutto turns out tender and juicy.

How to eat jamon

To fully enjoy the rich rich taste jamon, it needs to be cut thin slices. The thinner it is, the brighter you will feel the taste. For slicing, it is best to use a special jamonero knife. If you don’t have one, try to just take a good, sharp kitchen knife. Before the cutting procedure, you can even sharpen the knife a little.

It is best to eat jamon with dry red wine or dark beer. As an additional snack, you can use various types of cheese and fruit.

Varieties of jamon

Jamon Serrano: Made from the ham of a domestic white pig. This type of jamon is considered the most inexpensive. Most Spaniards can afford to eat it every day.

Depending on the duration of felting, the following types of serrato are distinguished:

Curado- dried for 7 months;

Reserva- dried for 9 months;

Bodega- dried for 12 months.

Jamon Iberico: This type of jamon is made from the ham of a black semi-wild pig and is the most expensive of all types. It is almost impossible to try it in Ukraine, since the Spaniards prefer not to export this jamon. This variety is also divided into two types:

Recebro- pigs for such jamon are fed almost their entire life with regular livestock feed, and the remaining 2-3 months before slaughter are spent on wild pastures among oak trees.

Bellota - This variety is made exclusively from wild pigs that have spent their entire lives grazing on pastures and eating cork tree acorns.

How to eat prosciutto correctly

Prosciutto, like jamon, is usually eaten in thin slices. Italians add this type of ham wherever it can be added: pizza, salads, appetizers, sandwiches, etc. The combination of prosciutto with melon and red wine is considered traditional. Melon is usually slightly salted and peppered before consumption, although it already goes well with prosciutto. As for the drink, you can experiment with white wine or soft varieties beer.

Varieties of Prosciutto

All types of prosciutto are made from regular white pigs. Depending on the method of preparation, the following types of prosciutto are distinguished:

Crudo: To make this prosciutto, the pork butt is first sprinkled with a generous amount of salt and then dried in the sun. It is this type of pork that the Italians call “prosciutto”.

Cotto: To get cotto, the pork ham is first boiled and then cut. In essence, the result is ordinary ham, which, in principle, is not considered an expensive delicacy.

Which is better prosciutto or jamon?

It's like choosing between lard and pickles. Ideally, both delicacies should appear on the table, as they complement each other perfectly. Otherwise it all depends on your mood and taste preferences. No one can predict which type you will like. But one thing is for sure: every person in his life should definitely try both jamon and prosciutto.

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Teal'c is preparing a series of articles about Spanish cuisine.

Incomprehensible words are increasingly appearing on restaurant menus.
of foreign origin.
What's the difference between jamon and prosciutto,
what's happened bresaola, chorizo, mortadella and what do they eat them with?

Prosciutto vs jamon

The only thing that unites jamon and prosciutto- category “dry-cured pork ham”.

Prosciutto there are two types:
crudo - dry-cured, cotto - smoked. Outside of Italy, Parma ham is best known, although there is also the delicious prosciutto “San Daniele” from the Friuli region and the Tuscan “di Cinta Senese”. The latter corresponds to the canons of healthy eating that has become fashionable: it is practically fat-free; in the last 30 years, farmers have specially raised “thin” pigs. Parma ham, on the other hand, is not influenced by popular trends and has been prepared traditionally for many centuries. The secret of its taste lies in the high-quality diet of the pigs: they are fed whey left over from the production of Parmesan. The hams are kept in barrels filled with salt for 17-18 days, then added salt for another 2-3 weeks and sent to the refrigerator for 2 months. According to the old system prosciutto last from 14 to 17 months, with modern technologies this period can be reduced to a year. The main thing in production prosciutto- microclimate. Without the air of Parma, nothing will work.

The most expensive jamon, Iberica Beyota, is made from wild black pigs fed on cork oak acorns. In Spain it can cost up to ¤3000 per kilogram. But there is no culture in Ukraine jamona, Therefore, there is no point in bringing such an expensive product here. The most common type - serrano jamon - is sufficient. They do it like this: pork feet cover with sea salt for 5 days, then wash and dry in a well-ventilated area for 8 to 36 months. Before you send jamon to customers, the hams are rubbed with pepper - both for beauty and taste.

If you buy Spanish ham in the store, it is better to take it as a whole piece and make sure that the leg is wrapped in plastic. Do you want a slice? Then make sure that the edges of the cut on the ham do not curl inward, that the meat is not dark and does not smell strongly. All these are signs that the jamon has dried out, that is, spoiled. Better come to my restaurant - there is no tastier jamon in the city, and besides, in other places they don’t know how to cut it correctly.”

Sausage shop

For those who want to understand what usually lies on the meat plate in Spanish and Italian restaurants, the following information will be useful.

Spec.
A whole bouquet of herbs is rubbed into a boneless pork ham, including juniper berries and nutmeg, and then left to “rest” for a month. Then the speck is smoked for 10 days exclusively on oak or beech wood and, before being sent to the table, it is kept for another 5 months in the cellar. In restaurants, it is cut into thin, almost transparent layers to demonstrate the beauty of the texture. At the Nobel restaurant, speck is hung around the rim of a martini glass.

Salami.
These dry sausages are more common in the south of Italy: drying in the hot sun was used as a way to preserve meat when there was no talk of refrigerators. There are a great many types of salami, their taste and color depend on the meat and spices used. For example, Roman salami, which at Pizzeria Napule is served on a meat plate and placed on a Diavola pizza, confuses the uninitiated with the aroma of horse meat. And at Nobel you can get an idea of ​​the difference between the varieties: on the meat plate in this restaurant there are three types of Tuscan salami.

Mortadella.
Close relative doctor's sausage, it is easily recognized by its pale pink flesh with large patches of tender lard. The best of the kind is made in the Emilia-Romagna region, and its quality is monitored by a special committee. The production technique has been proven for centuries: the name of the sausage comes from the Latin name of the dish favorite by Roman legionnaires, farcimen myrtatum, made from boiled meat with spices.

Pancetta.
An analogue of the Ukrainian undercut - only the Italians, unlike us, prefer a thick layer of meat rather than lard. The cooking principle is similar: salt, spices and three weeks of aging. Pancetta is included in the meat plate only at Pizzeria Napule.

Lomo Iberico.
In Spain, the Iberico label guarantees the highest quality and protects the product from counterfeiting. Lomo is raw smoked pork balyk in natural casing, aromatic and with a fairly dense texture.

Salchichon.
Soft sausage made from pork and lard with black peppercorns.

Chorizo.
Famous spanish sausage, which is easily recognized by its characteristic reddish color on the cut. She owes it to the large amount of paprika added to the minced meat. Chorizo ​​is not cooked, but is dried for 4-5 months. There are sausages different sizes: large ones are eaten thinly sliced, small “sausages” are intended for frying.

Italian prosciutto ham has a long history. In its production we use proven over the years traditional recipes. Unlike classic ham, prosciutto is a whole piece of cured pork leg. Before sale, it can be cut into thin slices. Each region of Italy has its own characteristics of preparing such ham. The Parma variety is very popular. It is prepared exclusively with sea salt. In other regions, the product is made using garlic, ground pepper and various spices.

What is prosciutto

Italian ham is jerky snack, which is produced over several months from pork ham. Prosciutto has a piquant taste, delicate structure and wonderful meaty aroma. It is served raw, cut into thin slices. It is used to make pizza, salads, snacks and other dishes. This ham is considered one of the most popular products in Italy.

The natural Italian meat product contains vitamins (B1, B2, B3, B6, B12, E), a mineral complex (iron, selenium, phosphorus, magnesium, potassium, sodium, calcium), proteins, fats, pantothenic and nicotinic acids. This combination of beneficial substances helps strengthen the immune system, improve the functioning of the gastrointestinal tract, nervous system. Some nutritionists claim that prosciutto is harmful due to its high fat content. But if you consume it in reasonable quantities, there will be no problems with cholesterol levels or extra pounds.

Calorie content

100 grams of Italian ham contains 279 calories. For a meat product, this figure is not very high, but nutritionists do not recommend overusing the product if you are prone to gaining extra pounds. You can cook several times a week various snacks with the addition of prosciutto. For example, baked pumpkin slices wrapped in ham and topped with Parmesan cheese are a great low-calorie snack.

Varieties

Each region of Italy brings its own changes to the production of prosciutto, so many varieties of this product are known. Several types of ham have even received the DOP quality mark (Protected Designation of Origin). Manufacturers are faithful to centuries-old manufacturing traditions and use only quality ingredients. The most famous types of Italian ham in the world are the following:

• Prosciutto di Parma. This variety ranks first in popularity. It contains only meat and salt. No other ingredients, preservatives or spices are used in production. Pork for Parma ham should not be frozen. The taste of the product is sweetish, subtle and pleasant.
• Prosciutto di San Daniele. This ham has a pinkish tint with streaks of lard. It has a delicate taste with a slight spicy note. A special feature of this type of product is the “biological integrity” of the ham, that is, the pork hoof is not removed during cooking.
• Prosciutto di Modena. The ham takes about 12-14 months to cook. In its production, ingredients such as fat, seasonings, and flour are used. The dry salting method is used. The aroma is spicy and soft.
• Prosciutto Toscano. This meat will be appreciated by lovers of spicy aromas and delicate taste. When cooking, it is coated with a mixture of herbs and spices.
• Prosciutto Veneto Berico-Euganeo. This meat takes about 9 months to complete. Possesses delicate aroma herbs, low-intensity color and pleasant sweetish taste.
• Prosciutto di Carpegna. This ham has a bright meaty aroma. Pigs for the production of prosciutto are raised in three regions of the country - Lombardy, Marche and the Emilia-Romagna region.
• Prosciutto crudo di Cuneo. The production technology involves the use of salt, which retains its own moisture. It does not add bitterness to the finished product.

It is customary to divide the Italian meat delicacy into such varieties as prosciutto crudo and prosciutto cotto. This classification is determined by the cooking technology - at a certain stage in the production of cotto ham, the ham is boiled, while crudo is a dry-cured product.

What is the difference between jamon and prosciutto?

Ham and prosciutto have similar production technologies. Italians consider their snack to be the most delicious, while residents of Spain consider this statement controversial, arguing that jamon is the best meat delicacy. The difference in the taste of these types of snacks is explained by a number of factors - from the diet of pigs, whose meat is used in production, to the subtleties of the technological process.

These delicacies differ in their taste. Italian ham has a more tender and moist texture. The jamon turns out to be more dry and even tough. In Spain, pigs are fed acorns to produce this delicacy, while Italians feed their animals fruit and corn. Black pigs are usually raised for making jamon. Therefore, the finished product has more dark shade, rather than prosciutto.

There are also differences in technological process. Pickling spanish jamon produced in covered containers. Prosciutto is hung indoors. This factor affects not only the taste finished product, but also on its degree of dryness. The aging time for delicacies varies - jamon takes much longer to prepare (about 4 years), while prosciutto is aged for up to one year.

Manufacturing Features

To produce this Italian meat product, pigs of certain breeds are specially raised. They feed on corn, fruits, barley and milk. The basis of their diet is the whey remaining after preparing Parmesan. This diet helps to achieve tender and sweetish taste meat. This trick has been used for 8 centuries, since the time when the monks of Italian monasteries noticed such a dependence of taste on feeding animals with cottage cheese and cheeses.

Climate and sea air play an important role in the production technology of such ham. Experts involved in the production of Parma meat products claim that this is one of the fundamental factors correct production prosciutto. In the region, even factories are built so that the winds from the sea have access to the rooms where the gradual ripening of the ham takes place. The rooms are specially equipped with slit-like windows.

Production technology involves strict adherence to steps and recipes that have been proven over centuries. The ham is put through a salting machine, after which a specialist checks the quality and manually adds salt where required. When making prosciutto, sea salt is used - it affects the shade of the finished product, its taste and aroma. In addition, it contains a number of useful substances (magnesium salts, phosphorus, iodine and other elements). After salting the ham, it is hung in the prepared room. The aging period ranges from 9 to 18 months.

Recipe for making prosciutto at home

• Time: 3-4 months.
• Number of servings: 10 persons.
• Calorie content of the dish: 279 kcal per 100 g.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: medium.

Since it will be difficult to find meat from pigs of a suitable breed, fed in the correct way, on the shelves of domestic stores, it is recommended to purchase ham from a farm, inquiring in advance about its quality. Prosciutto is prepared over a long period (about 3-4 months), so you need to be patient. If desired, you can replace the spices given in the recipe with others.

Ingredients:

• pork ham – 1 pc. (weight – about 10 kg);
• sea ​​salt – 2 kg;
• black ground pepper– 50 g;
• paprika – 35 g;
• saffron – 40 g.

Cooking method:

1. Pork ham must be thoroughly washed and dried. paper towel. Then hang it in the refrigerator for 3-4 days to dry. During this time, blood should drain from it.
2. Delete excess fat and skin. Rub the pork with spices.
3. Combine salt with a small amount water and roll the ham in it.
4. Place the resulting product on a flat wooden pan. If possible, cover the surface of the ham with the remaining salt. Place in the refrigerator for another 6-8 days.
5. Take out the almost finished ham, transfer it to the other side, again coating it with the same salt. Leave in the refrigerator for 7 days.
6. The next stage involves hanging the ham in the refrigerator for another week, but without salt. To do this, it must be thoroughly cleaned.
7. Rinse the product and hang in a cool room for 14 days.
8. Brush the surface of the ham with fat where there is no skin. Hang for 2-3 months.

How to eat and store

Prosciutto is a product that can be used both as independent snack, and as part of different dishes. In the regions of Italy, grissini sticks are wrapped in it or pizza is prepared with the addition of prosciutto. Salads with herbs, vegetables and pieces of this Italian ham are very tasty. Even main courses are prepared with it. Prosciutto ham is combined with cheeses, olives, asparagus, arugula, some juicy fruits. As part of the dishes, it is supplemented with fetaki slices, shrimp, sun-dried tomatoes.

The meat product must be stored in the refrigerator. To prevent it from absorbing foreign odors, it is recommended to pack it in foil, cling film or pieces of fabric. You can use vacuum packaging or a mold with a lid for storage. Sometimes a mixture of fat, sea salt and juice appears on the surface of the ham. This layer should be cut off before use.

How to choose the right prosciutto

When choosing prosciutto in Italy, it is recommended to choose small butcher shops rather than grocery stores. There you can look at many options for ham, talk with the owner of the shop, who will be happy to help you choose a meat product that meets all your taste needs and preferences. These shops offer both whole ham and small portions. The butcher can cut into slices required quantity dried pork. If prosciutto is selected in another country, you need to pay attention to the following characteristics:

• Taste qualities. Real Italian ham has a delicate, pleasant meaty taste. The special feature is the balance between salty and sweet notes. There should be no bitterness, sourness or foreign tastes in the aftertaste - these indicate defects in the production of the product.
• Aroma. He should be pleasant and unobtrusive. The intensity of the odor of this Italian delicacy talks about the use of unnatural additives. High-quality ham has the aroma of herbs, dried fruits with notes of butter, toasted hazelnuts. If you notice a strong smell of raw pork, the meat was most likely improperly processed.
• Tactile sensations. When choosing quality product It is important to pay attention to its consistency. The ham should not be too dry. During tasting, you can feel the fat melting, but there should be no hard fibrous components.
• Ratio of fat to meat portion of ham. A true Italian product is distinguished by the correct balance of these two parts of prosciutto. Fat makes up 11 to 18% of the total mass. The fat should be white or slightly pink. If the shade is closer to yellow, the pork is beginning to oxidize. The marble part is bright red. If white spots are observed on it, it is better to refuse such a product - this is the result of improper drying of the thigh.

Price

Prosciutto in Moscow can be bought in branded meat stores and gastronomic boutiques. Some domestic manufacturers offer their products in online stores, where you can quickly place an order without leaving your home. A wide range of, high quality, the constantly updated catalog of sausages and delicacies attracts a large number of consumers.

Product name	Lower price mark for 100 g, rub.	The upper price mark for 100 g, rub.
Prosciutto di Parma	178	290
Prosciutto crudo	268	332
Prosciutto cotto	250	499

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