mes macchi

Tips and Tricks on How To Pick & Store Prosciutto

April 13, 2010

Paolo slicing prosciutto

Here are some tips and tricks about prosciutto that I learn over the time and through my experience working with it over the years. I decided to share these with you, as before I came into the business, I would ask myself these questions everytime I find myself in front of a deli counter.

1. How to store prosciutto?

  • If the prosciutto is sliced, keep it in the coldest part of the fridge (usually in the bottom), make sure it’s well wrapped/air tight (preferably in plastic) so the edges do not dry.
  • For a full piece (not sliced) you can either refrigerate it in fridge or in the freezer. Always make sure the piece is well wrapped to avoid mould in fride or freezer burn.

 

All You Need To Know About Prosciutto

April 12, 2010

PROSCIUTTO DI PARMA

Citterio's Prosciutto di Parma

Prosciutto di parma has for centuries been made and can only be made and cured in the countryside of Parma, Italy.

Four ingredients are needed for the production of Prosciutto di Parma®:

  1. Italian pigs
  2. Salt
  3. Air
  4. Time.

Prosciutto di Parma® is an all-natural ham and all additives are prohibited.

The making of Parma Ham® is a long process where the curing is controlled carefully so that the ham absorbs only enough salt to preserve it. The hams are made from a very rare bread of pigs that are bred in north-central Italy specifically for Prosciutto di Parma® production. They have a specific diet that contains a blend of cereal grains and whey from Parmigiano-Reggiano cheese production. When time for slaughter, the pigs have to be nine months old and must weigh a minimum of 340 pounds.

At the “prosciuttificio” (processing plant) some skin and fat is trimmed to give it, it’s “typical” shape.
Sea salt is rubbed into the meat, which is then refrigerated at 80% humidity for about a week. Remaining salt is then removed and the ham gets a second coat of salt, which is left on another 15 to 18 days, depending on the weight. (more…)

 

 
 
   FOLLOW ME ON:
    Follow MrsMacchi on Twitter      Follow MrsMacchi on Facebook      Subscribe to our RSS Feed
 
 

Subscribe by E-mail

   Your e-mail address:
   

@MrsMacchi