Prosciutto 😋

Italian ham, commonly known as ham in the US, is said to be much more than that. As with most aspects of Italian gastronomy, there is much more to the ham of the ancient Romans than we know. Sources: 8, 19

The Italian sutto is a dry Italian ham, usually cut into thin slices and served uncooked. This style is called Prosciutto Crudo or simply “Crudo” in Italian and is different from prosciutto or cotto. The word “proscuto” in Italian means simply “ham,” but can also be “cudo,” “dry cured” or “cotto” (cooked). Sources: 11, 18

Of course, one of the really delicious ways to eat ham is to combine it with other foods such as pasta, pasta sauce, cheese or even pizza. You can eat it cured on a tasting board or draped over a hot pizza as soon as it comes out of the oven. It can also be part of Tuscan dishes, including pizza toppings, and served on sandwiches and fine Italian breads. Sources: 0, 15, 18

It is served with a portion of prosciutto, sliced, with pasta, pasta sauce, cheese or even a hot pizza. You can get it at your grocery store or butcher shop for about $5 to $7 per pound, or just slice it thin as it should be. Sources: 2, 19

At Gourmet Food S, there is an authentic selection of hams, including whole ham legs, which can be sliced if desired and which are an impressive gift or centerpiece in the kitchen. If you do not find it in a main course, add it to a side dish by slicing a stick of asparagus (Prosciutto, San Daniele). For lovers of all Italian things, send them a photo of your favorite ham with a slice of ham or ham leg on the side. Sources: 15, 20

Propsciutto can be made from the hind legs of other animals, in which case, for example, the name of the animal is included in the product mentioned (ham, cotto d’ard). The Italian Prosciuttto di Parma, one of the best known and most popular hams in Italy, stipulates that when sold, the hams must weigh no less than 15 pounds and must meet the requirements of a regulatory body that has an official certificate on them. Sources: 3, 10, 11

Propsciutto di Parma is a legally required and monitored label that may only be applied to goods obtained and prepared under certain conditions in a specific geographical area. Parma ham can only be made from Italian pigs – pigs that have been born and bred and bred to the highest standards, which are monitored, controlled and traced. Sources: 1, 4

Parma has a diet enhanced by the milky whey from the production of Parmesan cheese, with a characteristic nutty-sweet flavour that permeates every slice of meat. The pigs eat a healthy diet, with fruit, vegetables, cereals, nuts and legumes, as well as dairy products such as milk and eggs, all playing a role. Pork Parma ham, which is to become ham, but you can see how a few slices of it can easily weigh down a sandwich or increase the calories of a prepared entree. Sources: 1, 4, 7

Hopefully that inspires you to try some new recipes and try ham, or at least try to cook with it. That’s how it all goes down, but before you know what to ask for, you should know how to eat it best, right? Sources: 9, 17

Before we start on a tour of how to eat ham, I would like to give you some background on why so many foods are baked in Italy with such an incredibly high quality. Italian Prosceut to di Parma, often referred to as the “king of ham,” is one of the most popular, well-known and exported foods in Italy. While the production areas that give ham its unique characteristics are limited to the province of P, the raw materials come from a wide area, including the provinces of Bologna, Naples, Rome, Milan, Piacenza and the city of Naples itself. Sources: 6, 12, 16

Some regions have their own variations of ham, each with a protected status, but the most valuable is Parma, the Emilia-Romagna region, which is one of the best gourmets in Italy to produce it. The most famous of these is from Parma, and there is also an excellent Friulian proscuuttto called San Daniele. Typical of the Romagna coast (east of Bologna), the Pema di SanDanieles are eaten by locals as well as tourists and tourists alike. Sources: 5, 11, 13, 14

Others may say that the ham is best cooked as a sandwich, which is cooked in their favourite dish like pizza, but there is no reason to say they are wrong. Italian way, wrapped in breadsticks, it is for the perfect snack at any time. Sources: 12, 15

The popular Parma ham is made from large local pigs, which are fed a strict diet, including the Parmigiano – Reggiano cheese from the region. The reputation of the whole industry is at stake, as Parma ham can only be described as “Prosciutsto de Parma.” Prosciutto Parma must be made from pigs kept in the ten regions of central and northern Italy, all of which are kept in and around Paredesi. Sources: 2, 8, 10

Food: Proscitutto