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Ham or Proscuitto Can You Tell the Difference
- Article Author: Salvatore Cesareo
Ham or Proscuitto Can You Tell the Difference
Salvatore Cesareo ProfileHave you ever wondered where your ham came from? Food lovers would definitely love to know the process of ham production, from the selection of meat to curing and aging to final product. Ham is a staple food not only in the US but also in other parts of the world. We use and eat ham not only on special occasions but whenever we feel like eating a slice. In fact, food lovers store ham slices for delicious ham dishes. A slice of ham is also useful whenever you feel like making a delicious ham and cheese sandwich.
There are varieties of hams, and the process of production gives birth to different names and terms. Italians call their ham Prosciutto and a good example of prosciutto is the Parma ham, named according to the region of production. Italian ham or prosciutto’s technique includes seasoning, curing with salt and air-drying. Unlike other hams, it is not smoked. Italians call their cooked ham as prosciutto cotto and uncooked ham as prosciutto crudo. Ham is a generic term while proscuitto is a variety of Italian ham.
Italy’s production of ham differs from every region including the traditional way of curing the meat, but generally, processors choose the best part of meat to cure. The surroundings of the region and the quality of grass influence the flavor of the prosciutto. Curing of Italian hams can take up to two years and usually served in thin pieces. For those fond of eating prosciutto, you can savor the unique taste of this Italian ham by eating on its own or pair it with fruits and vegetables. Cooking pasta dishes with thin slices of prosciutto will bring out the flavor of the pasta.
If you want to explore Italian cooking, start learning the different kinds of Italian ham and its production process. As with prosciutto, it helps to know that the traditional methods of production date back thousand years ago and strictly regulated up to this day. If you have the money, you can explore Italy a bit, learn the making of these hams, and witness the beauty of nature in molding and producing the complex flavors of prosciutto.
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