Prosciutto is a dry-cured ham that has become one of the main gastronomic symbols of Italy. Gourmet recipe jerky was known back in Ancient Rome. These days, prosciutto is a constant element. haute cuisine, used all over the world.

Traditionally, prosciutto is served as independent dish, and added to salads, roasts or snacks. Tender, sweet and salty ham goes perfectly with fruits and dry wines.

Cooking technology

Prosciutto is used exclusively for cooking Ham. The very name of the delicacy is translated from Italian as “ham”. The taste of the finished product directly depends on the age, diet, living conditions and breed of the pig.

The classic prosciutto recipe includes just two ingredients: raw meat and salt. Some provinces of Italy also use spices, but this is quite rare. Most chefs believe that the rich and tender taste of meat does not require additional seasonings.

The carcass of a pig, from the ham of which ham will be prepared, is always carefully inspected. There should not be the slightest damage to it: scratches, injuries or bruises. If the carcass passes the inspection, it is stamped with information about the farm, the age of the animal and the time of slaughter. Medium-sized hams are suitable for making prosciutto. Meat that ends up in the kitchen is kept cold for a day, at a temperature just above 0°C. The next day it is treated with salt for the first time. This must be done exclusively by hand, otherwise the salt may be distributed unevenly.

The salting time lasts from a week to three, depending on the recipe. After the required period has passed, the meat is washed and allowed to rest. Usually the future ham is placed under a press so that excess water comes out of it. The ham is then treated again with sea salt, spices, lard or a mixture of ground up pig innards. This time the meat must be stored undisturbed for a long period - from 10 months to two years. All this time you need to carefully monitor the room where the ham is ripening. The humidity must be gradually reduced and the temperature raised. Improper storage conditions can cause the ham to become rotten or moldy.

Ham made from raw meat, in Italy called prosciutto crudo. There is another cooking option when lightly boiled ham is used. This product is already called prosciutto cotto.

Varieties of Prosciutto

Each province has its own subtleties of preparing prosciutto. In total, a tourist traveling in Italy can try dry-cured ham prepared in a variety of ways:

• Prosciutto di Parma is the most popular variety of prosciutto. According to legend, the first person to taste Parma ham was the Carthaginian commander Hannibal. Main secret The sweetish taste and juiciness of prosciutto di Parma lies in the peculiarities of fattening pigs. The animals' diet includes residual products from cheese production.
• Prosciutto di Modena. When preparing this ham, chefs use a special mixture of lard, flour, seasonings and salt. Before full readiness the meat matures for about 14 months.
• Prosciutto from Tuscany. Tuscan chefs always rub the hams with garlic and local aromatic herbs. This ham must be cured for at least 10 months.
• Prosciutto from Veneto. In Veneto, it is customary to cook prosciutto without adding any spices. Secret delicate taste And rich aroma Ham is the diet of local pigs, who feed mainly on acorns and chestnuts.
• Spice from Alto Adige. Alto Adige is a region of Italy bordering Austria. A few centuries ago, the traditions of Tyrolean cuisine began to penetrate here. The fusion of gastronomic features of two cultures has given the world many interesting dishes and recipes. One of these products was a variety of prosciutto, which in Alto Adige, in the Austrian manner, is called lard. This ham is much fattier than classic prosciutto, and during its preparation the meat is alternately salted, dried and smoked.

The unstable financial situation in the country forces Russians to save on everything, including food. However, sometimes you really want to treat yourself to something refined and exotic! If some people dream of trying unusual tropical fruits, then others cannot pass by the displays of dry-cured meat. The category of delicacies of the latter type includes the well-known prosciutto and jamon. Many consumers have heard about these delicacies, but not everyone has had the opportunity to get to know them better. Meanwhile true gourmets can't imagine their life without something like this gastronomic delights. They know firsthand the difference between jamon and prosciutto. Let's look at this issue in more detail.

Definitions

Jamon- dry-cured pork ham, which is a national delicacy of Spain. Only the hind legs of the pig are used to prepare the product. Covered with an impressive amount of salt to speed up the dehydration process, they are placed in containers. There the meat is aged for about two weeks at a temperature of 6-8 degrees. The salted hams are washed and dried, after which they are sent to the basement, where they are left hanging until ready. This process can take from 7 to 48 months. During this time, the jamon dries out considerably and loses weight. Experienced experts vigilantly monitor the degree of readiness of the product, periodically piercing it with a bone needle and inhaling the aroma.

Jamon

Jamon is divided into two main varieties: Serrano (mountain) and Iberico (black leg). Their differences lie in the time and method of preparing the meat, as well as the raw materials used. The most delicious and expensive jamon is obtained from black pigs fed with cork oak acorns. It is called Iberian and has dark color. While serrano jamon is made from white pigs. Accordingly, the shade of the product turns out to be light. Compared to its more revered brother, it takes a relatively short time to dry. Before eating jamon, it is cut into thin slices, placing the ham on a special stand. This task is entrusted only to professionals called cortadors.

Prosciutto- well-salted Italian cured meat made from pork butt. To create this delicacy, only high-quality raw materials are used. Pigs going to slaughter are fed corn and fruits. And in the case of Parma ham, their diet also includes the whey left over from making Parmesan cheese. The pig's hind legs are initially dry-salted, after which they are dried for several months. This process can take up to two years. The result is quite tender, but slightly dry meat with an indescribable aroma.

Prosciutto

There are two main varieties of the delicacy. The meat used to make prosciutto crudo is not heat treatment. This is the so-called classical variation product. If pork leg pre-boiled, the resulting delicacy is similar in properties and taste to ham - prosciutto cotto. It is not very appreciated among Italians. Dried meat is much more popular in the country. Local residents believe that only it is worthy to be called “prosciutto”. The delicacy can be consumed raw in combination with melon or figs, or be part of cold and hot dishes.

Comparison

The main difference between products is their place of origin. Jamon is native to Spain, while prosciutto is Italian delicacy. The delicacies also differ in their taste properties. This is explained by the diet of pigs and the climatic conditions of the countries in which they are raised. In Spain, animals are fed on cork oak acorns. Black pigs are used to create the highest quality and most expensive jamon. This explains dark shade ready-made treat. In Italy, the basis of the animal diet is corn and fruits, and in some regions even whey. The pork leg that goes on sale is covered with a light skin.

Another difference between jamon and prosciutto lies in the technology for preparing delicacies. The first product is salted in closed containers, due to which it turns out hard and dry. Before this, the meat is not heat treated. Its aging period can reach up to 48 months, which significantly increases the cost of the delicacy. As for prosciutto, when preparing it, the meat is salted under natural conditions, constantly maintaining the moisture level. In some cases, it is pre-boiled. As a result finished product It turns out quite tender and juicy. On average, the aging period for ham is 10-14 months. The cost of the delicacy is relatively affordable.

Let's summarize what is the difference between jamon and prosciutto.

Jamon	Prosciutto
Made in Spain	Is the property of Italy
Pigs fatten up on cork oak acorns	The animals' diet includes corn and fruits, and sometimes whey
Most quality product has black color	Covered with light skin
Meat is dried in closed containers	Maintains a certain moisture level
It turns out quite hard and dry	A more juicy and tender delicacy
Raw materials are not subjected to heat treatment	In some cases, the ham is boiled before salting.
The aging period reaches 48 months	Aged on average 10-14 months
Has an impressive price	The cost is more affordable

Sausages occupy a place of honor in Italian cuisine. Over the centuries, the Italians have created many varieties and recipes that have survived to this day and are business card many cities and regions, because even by their names you can determine where this or that sausage comes from.

For the production of Italian sausages High Quality Selected pork and beef are used, but the cut of meat and spices may vary significantly.

After the ripening period, Italian cured sausages are eaten as a snack, thinly sliced ​​using a special machine (affettatrice), and they are also used in the preparation of hot dishes - pasta sauces, soups, risotto, stews, etc.

The store or department in the supermarket that sells Italian sausage is called "Salumeria".

I have presented to your attention a list of the most common Italian sausages with names and photos:

1. Prosciutto Cotto.

Prosciutto Cotto is obtained from the thigh portion of a pork carcass. The entire production process lasts about a week, during which time the meat goes through several levels of preparation and is cooked in special forms at a temperature of 70 °C. Taste Italian prosciutto Cotto is very similar to regular ham.

2. Capicollo (capicollo, сappocollo or cappicola).

Capicollo is a traditional Italian sausage, its name may vary depending on the region, as each region has its own dialect. This sausage product is a dried cervico-brachial muscle. Capicollo has a very delicate texture, with small layers of fat, and has a unique subtle aroma. Typically a little more expensive than other sausages. It is dried for 6 months, in a natural shell, after being marinated in salt, wine and spices.

3. Speck.

It is a piece of dried pork meat with leather, smoked during production. Before drying it is marinated in salt, herbs and spices (juniper, rosemary, Bay leaf). Speck ripens for about half a year.

4. Salsiccia Stagionata.

This Italian sausage is ring-shaped and has a natural casing. To make it, pig meat, lard, salt and pepper are used. The drying process lasts approximately 2 months, and the temperature should not exceed +13 °C.

5. Bresaola.

Bresaola is an Italian sausage made from whole beef muscle. Moreover, it has practically no fat streaks. During the cooking process, it is salted and seasoned with spices (cinnamon, nutmeg, juniper berries), after marinating is completed, bresaola is dried for 1 - 3 months. The final product has an intense dark burgundy color.

6. Prosciutto Crudo.

In Italy, there are several types of Prosciutto Crudo, it can be with or without bone, smoked or not, spicy (picante) and sweet (dolce). Taste qualities may differ depending on the production technology, but what remains unchanged is that it is obtained from a whole pork ham. Prosciutto di Parma (Parma Ham) is considered the most delicious.

7. Guanciale.

Guanciale is pork cheek. As a rule, it is a small triangular piece of lard with a streak of meat. The ripening period is 3 - 4 months. Traditionally, guanciale is marinated with salt, pepper and herbs (sage and rosemary). In Italy this product is widely used for cooking various dishes and sauces, thanks to its characteristic aroma. But those who are watching their figure should be careful; there are 600 calories per 100 g of cheek.

8. Ventricina.

This Italian sausage originates from Abruzzo. It consists of 80% meat and 20% lard, which is cut quite coarsely (2 - 3 cm). Other ingredients included: chili pepper, rosemary, black pepper, white pepper and fennel, and salt of course. The peculiarity of its production is that ready minced meat stuffed into processed pork belly or bladder. Ripening lasts 4 - 5 months. Modern manufacturers package Ventricina in artificial casings.

9. Pancetta Tesa.

For this type of pancetta, meat from the abdominal part of lean pork is used. Salt and spices are essential ingredients in cooking. On a cut of ready-made pancetta, layers of meat and lard should be clearly visible. It is dried in the cold season or in special chambers, the temperature in which should not exceed 13 °C, this will allow all the spices to be evenly distributed in the pancetta. The drying period lasts about two months.

10. Pancetta Arrotolata.

This type of pancetta is prepared from the abdominal part of a pork carcass, which is salted in layers, after 8 - 10 days, washed well in cold water, and rolled into a roll, tied with twine, and placed in a shell. After which it is dried in this form for 6 - 12 months at a temperature of 12 °C.

11. Pancetta Coppata.

It is prepared from the breast part of a pork carcass, and it is salted with the addition of herbs and spices (nutmeg, cloves, pepper). After several days, they are washed and rolled up, tied with twine and placed in a casing. Drying lasts 2 - 4 months, depending on the size.

12. Salsiccia Fresca.

Salsiccia Fresco is a sausage in a natural casing filled with raw minced meat with spices, it is not dried, but simply boiled or fried. Pork, lamb, chicken or turkey are used for its filling. The recipe for such sausages may also include lard, salt, coriander, fennel, black and red pepper, sugar, nutmeg, and wine.

13. Soppressata.

This salami is typical product Calabria. In production, several parts of the pork carcass are used - ham, shoulder and loin parts.

Ingredients and recipe for making soppressata:

meat trimmed from tendons 4 kg
lard 600 g
red wine 80 ml
salt 115 g
red pepper or paprika 150 g
unground black pepper
prepared intestines

Finely chop the meat and lard, add all the ingredients, mix thoroughly, and leave for several hours. Then you can start filling the shell. When the shell is filled, you need to make holes in it with a needle and wind it crosswise with twine. Then wrap the sausage in kitchen towels and leave in a bowl for 24 hours. Then the soppressata is hung in a well-ventilated area for 5 days. Afterwards, you need to put it under a press, placing it between the boards and pressing them down with heavy weight, this is necessary to remove excess air. After 2-3 days, hang it again for 2.5 - 3 months. White mold This is normal; if black appears, it should be carefully removed with a damp cloth.

14. Salame Milano.

Italian Milano sausage consists of equal parts pork, beef and lard; salt and spices (pepper, garlic, etc.) must be added. Like salami, Napoli is very popular among buyers throughout the country, but in Milano the minced meat is ground very finely. The region of origin is Lombardy. This sausage is packaged in casings of 2.5 - 3 kg, the drying process lasts 2 months.

15. Salame Napoli.

One of the most sold Italian sausages. It has a cylindrical shape, about 7 cm in diameter, about 40 cm in length, and usually weighs about 1 kg. Distinctive feature- fairly coarse chopping of meat. The ideal salame Napoli contains 70% meat (pork), 30% lard, 2% salt, spices (unground black pepper, wine, cloves, nutmeg, etc.), drying time is approximately 2 months, at a temperature of no more than 12 ° C .

16. Salame Campagnolo.

The recipe for this sausage includes pork meat and fat, as well as spices and herbs. The ingredients are ground in a meat grinder with a large nozzle, seasoned and stuffed into natural casings 50 cm long. The first week it is dried at a temperature of 16 - 23 ° C, the rest of the period at a temperature of 12 - 14 ° C, in total about 1.5 months.

17. Salame Ungherese.

The main ingredients are pork and lard, which are finely chopped, salted, peppered with red pepper and lightly smoked. The ripening period is 4 months. By appearance This sausage is very similar to Salame Milano, they are often confused.

18. Mortadella.

The only cooked Italian sausage. Mortadella consists of minced pork (I would even say ground) with the addition of large pieces lard Other ingredients: salt, black pepper, pistachios, other spices can be used. Its weight can be from 100 g to several tens of kilograms. The standard and mark of quality is Mortadella Bologna.

19. Porchetta.

This is one sausage product that you can buy in salumeria. Porchetta is a typical dish from the central regions of Italy. Porchetta is prepared from whole carcass pig or pig, at home it can be prepared from a piece of loin and belly with skin. The porchetta is seasoned with salt and spices, the main one being rosemary; sage and pepper are also added. Very popular dish in street eateries in Italy - brioche with porchetta.

20. Kotekino (Cotechino).

Traditional Italian sausage, which appears on the shelves on the eve of the New Year, and is the main dish on New Year's table"lentils and kotekino."

21. Spianata.

Spianata's appearance is slightly different from regular Italian salami in that it is flattened and has a distinctive red color. To prepare it, lean pork and bacon are used, everything is carefully chopped into pieces, seasoned with salt and red pepper. Ripening time is about 4 months.

IN industrial production V italian sausages can add various nutritional supplements and preservatives:

ascorbic acid (E300)
sodium ascorbate (E301)
sodium nitrite (E250)
potassium nitrate (E252)
Potassium sorbate (E202)
lemon acid(E330)
sodium citrate (E331)
glucono-delta-lactone (E575)

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22.10.13

Dried meat can be found in many countries, but in Italy it is special. Prosciutto is a cured ham, and Italians treat it with special reverence. To get perfectly salted meat, which when cut glows in the sun and smells fragrant, Italians sometimes work on it for as long as 2 years, but this is ideal; on average, prosciutto is made in 2 months.

In Italy, prosciutto is eaten with ciabatta (local bread), with fruit, often melon, and added to salads, pasta, pizza, focaccia, risotto, and soups. The most delicious local panino (toast) is considered to be a slice of ciabatta with slices of prosciutto and cheese, which is heated in the oven, because melted cheese goes perfectly with prosciutto.

Meat has been cured in Italy since the times of the ancient Romans. Prosciutto is made today in almost every region of Italy. Ham differs in taste, size, degree of salting, degree of ripening and composition of spices.

In Italy, the word prosciutto refers to two categories: meat products. “Prosciutto crudo” - all dry-cured variations that are not subject to heat treatment at the production stages. “Prosciutto cotto” is thermally processed salted meat (ham). It must be emphasized that boiled ham in Italy it is not very popular, for this reason the name prosciutto is often understood as dry-cured ham. The varieties are protected by DOP and IGP, which guarantees their high quality.

• Parma ham(Prosciutto di Parma DOP)

Parma ham has a slightly sweet taste exquisite taste, intense aroma and not high calorie content. Traditional recipe assumes only the presence of salt, no nitrites or spices. The famous ham is produced in the eastern part of the province of Parma. The main secret is the principle of fattening pigs; they are fed cheese products. For a pig that has reached a certain weight, the ham should weigh 12-13 kg. The ham is salted very little to preserve it sweetish taste. After salting, the ham is allowed to “rest” in refrigeration chamber, then a layer is applied to its surface pork fat, preventing excessive drying and allowing the ripening process to be extended to 12-24 months. By the end of this period, the weight of the ham with the bone removed is 7-8 kg, together with the bone 9.5-10.5 kg. If the weight of the ham differs from the standard, its quality is considered insufficient and the cost is reduced.
Parma ham is served with wines from the region. Parma ham is thinly sliced ​​and served with melon. Parma ham is an essential ingredient in classic
tortellini.

• Prosciutto di San Daniele DOP

Prosciutto di San Daniele is produced in Friuli, a region that boasts DOC protected hams. EU Controlled Appellation Regulations require ham producers to use only fresh pig meat from this region. In Friuli, the best prosciutto comes from Valpadana hams, which weigh up to 200 kg, so their hams are enormous.
Over time, the method of preparing them has not changed much. Select the desired pieces of meat and give them the desired shape, removing skin and fat. After beautifying, the hams are sorted by size and weighed, since the duration of salting depends on the weight: a 13 kg ham must lie under a layer of salt for 13 days. Sometimes a day or two is added to this period, but, in general, salting requires less time than other harvesting methods. When the ham is salted, it is pressed so that the remaining liquid in it is completely released. As a result, the meat becomes even more compact and acquires a characteristic appearance. Then, for at least 10, and usually 12-13 months, the ham ripens in storerooms around San Daniele, whose climate is especially favorable - because there the mountain air mixes with the sea breeze.

To prepare this type of ham, only sea ​​salt. The weight of the ham must be at least 10 kg. The ham is salted with the hoof; after salting, the meat is pressed to remove excess moisture. The open cut is sealed with a mixture of pork fat, flour, salt and pepper. Prosciutto di San Daniele is marbled when cut. Prosciutto is served with bread, fruit, and white wine.

• Prosciutto from Modena (Prosciutto di Modena DOP)

The ham is salted with salt. The finished ham weighs from 7 to 10 kg. The surface of the ham is amber or dark brown, it all depends on the holding time.
They consume this type prosciutto with figs, melon, watermelon, young wines.
Prosciutto is used as a filling for tortellini di Modena

• Prosciutto from Tuscany (Prosciutto Toscano DOP)

Prosciutto is different big amount salt and a grout of flour, garlic, pepper and herbs. The ham matures for 10 months. Prosciutto is served with bread and olive oil.

• Prosciutto Veneto Berico-Euganeo DOP

This type of prosciutto is the pride of the Veneto region, it has tender, soft meat that is used in many dishes Italian cuisine, incl. and hot.

• Prosciutto from Carpegna DOP

The ham matures within 14 months. It is distinguished by the aroma of spices and special softness. Suitable for snacks with toast. Excellent digestibility.

• Prosciutto from Sauris (Prosciutto di Sauris IGP)

This type of prosciutto differs from many others in that it is lightly smoked. Dried for 10 months with the addition of garlic and herbs. The ham is served with dry wine.

• Crudo from Cuneo (Crudo di Cuneo DOP)

Vinegar is used in the production process. The ham has a sharp taste, ideal for salads with cheese and bread.


Prosciutto at home (do it in the off-season)

For preparation you will need:

• ham protected and processed 10 kg.
• sea ​​salt 3 kg.
• brown cane sugar 500 g
• ground black pepper
• dried berries juniper
• garlic powder
• preservatives (sodium nitrate and nitrite)

Rub the ham with the above mixture, wrap it in cotton cloth to absorb liquid, then wrap it in film and put the ham in the refrigerator for 15 days.
Repeat the procedure with salt and spices. Wrap in a clean cloth or film and put in the refrigerator again for 15 days.
Place the meat in warm water for 30 minutes to remove salt. Hang the ham in a draft and cold air at least 5 degrees for 6 hours. Then put it in a warm room for 3 days.
Mix the fat with black pepper, flour and seal (cover the cut). Hang the ham for 30 days or more at 15 degrees Celsius and 70% relative humidity.

And finally, I would like to tell you the simplest and one of delicious recipes serving prosciutto to the table. For this you will actually need slices of prosciutto and fresh figs which should be cut thin slices. Take a plate and place alternating prosciutto slices and fig slices on it. Pour olive oil over the dish and drizzle fragrant honey- an excellent and nutritious snack is ready.

Prepared the article Natalia Petrova, especially for the site

Photo: Depositphotos.com/@ bobrowska, @ ingridhs