What exactly is proscuttio?!
What exactly is proscuttio?
A freind just gave me some and it's gorgeous! It tastes a little like ham, but there's something else...
Anyone know?
Answers:
It is ham - it's salted ham set on a shelf in a controlled environment to age. Parma ham from (Parma) Italy and Jamon Serrano from Spain are your most famous.
Note - it's not a salami. Salami is sacked and prosciutto is not.
Note 2: Prosciutto is an Italian word for ham. When in Italy you must specify at the deli counter: "crudo" or "cotto" - Crudo being the aged ham and cotto - boiled ham.
Note 3: Try San Daniele prosciutto instead of the Parma. You'll find it less salty. As for the bst Spanish, try "Pata Negra" - this cured ham is made from pig that eat acorns. It is superb!
It's ham. Technically it's raw ham that has been cured with seasonings. True proscuttio comes from a certain place in Italy and it can't be beat.
it is on the line of a salami .it is wonderful.
It's just basically dry-cured ham.
Itallian style ham.
It is ham, basically salted and dry cured.
Genius Cook is right. Proscuttio tends to be a very salty ham, served shaved over fruit, or finely chopped in recipes because of it's strong flavor. It is said to have a very distinctive flavor because of what the pigs are fed. In areas with big cheese production (such as Parma, where real Parmesan cheese is made), the pigs are fed the dairy whey that is left over after the cheese is made.
It is ham proscuttio is italian for the word ham
It's raw ham. In Spain it's very popular too. They say their pigs run so that their meat is leaner and tastier.
In Spanish we call it jamón crudo (raw ham).
The basic definition of what is prosciutto is that prosciutto is a dried and cured ham. Prosciutto comes primarily from Italy where it is used on sandwiches, pasta and even pizza. Prosciutto takes a very long time to make because the process in drying and curing the ham can take up to 18 months. Ham is salted and washed and the salt removed after a few months. The ham is hung to dry for over a year. This is when ham becomes Prosciutto. The prosciutto can then be eaten raw or cooked which is called curing depending on what type of Prosciutto you are trying to make.
Its a general designation for dried cured ham. It takes up to 9 months to cure. Like all things, if you really like it you want to try different kinds, they all have nuances to their taste. Most of the proscuttio we get is from Italy, and the most famous is from the Parma region (like parmigiano, you should actually try it with a chuck of real parma cheese, very good). The other famous italian proscuitto is San Danielle, which taste slightly different. Other countries also make good prosciutto, such as Spain, which is sold as Serrano ham, or Jamon Serrano.
If you want to try some food pairings, with a good hard cheese on crusty bread; served with melon, and one of my favorites, paired with a sauterne wine. Congrats on discovering it.
Proscuitto di Parma is raw air dried ham from Parma in Italy. It is Denominazione di Origine Controllata like fine wines. Superb with melon as an Antipasto.