Prosciutto: what is it and how is it cooked? Recipe for Prosciutto

Among the culinary "novelties" mastered by our compatriots, the leading place is occupied with delicacies of Italian cuisine. Probably, the inhabitants of this bright country are close to us - if not in spirit, and according to preferences in food. Even if someone does not like pizza, he is quite able to choose some delicacy in Italian cooking, which will subdue me for the rest of my life.

Among such conquering stomach discoveries are prosciutto. What is it, do not everyone know, but meanwhile very many would be happy for themselves if they tried it.

Italian bacon

Of course, that's the name of this delicacy is rude and unfair. Do not be such a name prosciutto. That this is a kind of bacon or ham is not in doubt, but it is a very outstanding ham.

The history of prosciutto is lost in the darkness of centuries. It is precisely known that it already existed in the time of Ancient Rome, but has since greatly improved in taste. Some analogies exist in many nationalities: the Spaniards praise the jamon, the French consider the top of the ham-flavored jumbo taste, but only the Italians really achieved perfection.

Production features

Subtlety and cunning begins with the maintenance and fattening of cattle, going on prosciutto. That this affects the taste of the final product is unquestionable. For any kind of this ham, pigs are fattened with fruits and acorns, but in every province doing prosciutto, there are secrets even in the animals' diet. One of the secrets discovered by Parma lies in the fact that the whey is whetted with whey, which remains when making Parma cheese. As a result, the prosciutto of this province has a completely different taste from other regions.

The same applies to spices. If Parma is treated exclusively with sea salt, then in other places pepper and garlic are used, and in the third - specially selected herbs.

Varieties of prosciutto

Based on the main technological differences, it can be of two types. When a prosciutto ham is prepared under the name of krugo, the ham is smoked raw. And for this variety pigs are fed mainly with corn and fruits. Smoking takes at least eight months, and in some cases is prolonged to two years. Among this category of hams, Cuneo prosciutto stands apart. That this is also krodo - no doubt, but this bacon is done with the use of vinegar, although it is there and a little.

The second type of Italian bacon is called cotto. It is first treated with steam (or roasted - it depends on the place of production) and only then smoke, and the second stage is much less prolonged than in the case of prosciutto kródo.

How to buy quality prosciutto

First of all, when buying Italian "bacon" you need to carefully study the labeling. On the packaging must be the inscription PDO Prosciutto. If it is not, it is most likely an imitation made not even in Italy. Many of these fakes can not be eaten without frying, but they do not even taste remotely like prosciutto.

It is also desirable to buy it not in a vacuum package: the taste qualities in such a package are quickly lost, and the "appearance" remains the same. As a result, you will not get what you wanted.

If you ignore the inscriptions and packing, then prosciutto should have a thick layer of fat, and this fat must be white, pink on the transition to meat. Meat layer - not brown, not bright - pink and gentle even in appearance. Will give a try - do not refuse. If you feel an unpleasant taste of rancidity, take the product is not worth it - or stored incorrectly, or the shelf life ends, or this piece was removed from the vacuum film.

Is it Italian homemade ham?

Once you have tried the famous prosciutto, you really do not want to give it up. In stores, it is often not very high-quality - it is necessary to store such ham with certain rules. Therefore, many people have a question about whether it is possible to do prosciutto at home. There is only one answer to it: absolutely not! Remember, with what begins the dried ham - with properly fed pig. And if you do not have your own pig farm, plus oak forests to collect acorns, plus the secrets of Italian craftsmen, you will not be able to get the right meat for prosciutto. Even in his native land far from all provinces are entrusted to fatten cattle for the beloved bacon.

Yes, and for the production of raw pork, you need a smokehouse and skills to work with it. Without a doubt, you can learn, try, acquire the necessary equipment and, as a result, get a quality ham, far surpassing store varieties. But for prosciutto - only to the Italians!

With what is prosciutto

Usually it is used exactly as a ham - thin slices with something. Nuance is that, along with prosciutto, they serve kiwi, fig or melon, which emphasize and set off its taste.

However, Italians use their bacon in complex dishes, such as soups. In this case, it is added at the very end of the preparation, so as not to lose its unique flavor and not boiled.

Is prosciutto and pizza, which becomes almost a festive dish. If he acts as a meat component of the dinner, cooked vegetables like peas or asparagus become side dishes. Interesting is the dish with prosciutto, the recipe of which has already attracted our people: wrapped in it like a sausage, for example, veal or vice versa - "hide" itself prosciutto in straws from bread or a small melon.

This wonderful ham enters into the composition of salads. One of the most delicious - with arugula, tomatoes and parmesan. To make it, cheese rubs so that the air mass is obtained. Rukkola is artistically laid out, tomatoes are cut into thin plates and put on top. The hill is sprinkled with cheese, and already it is laid out with prosciutto stripes. All this wealth is savored with a sauce of mustard, olive oil, balsamic vinegar, herbs, salt and pepper. Tasty until losing your pulse!

A full dish is also a prosciutto: a recipe with potatoes and mushrooms. For him, mashed potatoes are prepared, fried in butter mushrooms (which are), after which garlic, wine and mustard are added. In this form, the mushrooms must be put out for a couple of minutes, then add the cream - and a couple more minutes. Beef steaks are wrapped in thin plates of prosciutto and roasted in lean oil for 3 minutes each side. Then the steaks are wrapped in foil, under which a few minutes are spent on the table - while you cover it on the table. With mashed potatoes, mushrooms and lettuce leaves - just a great dish.