|
|
Prosciutto di Parma - Parma prosciutto:
There's a lot a person could do with a prosciutto. In an Almodovar
film, an exasperated housewife uses one to kill her husband. The Italians
have turned to making it a culinary work of art, dedicating 9 to 18 months
to the process, depending on weight. The proof of their efforts lies in the
taste and texture of the best cured prosciuttos in the world,
universally known as prosciutto. Particularly good are those from
Parma and San Daniele, enjoyed in paper-thin slices. In addition to these
prominent products, there are myriad Tuscan and Umbrian prosciutti,
prosciutto di montagna (mountain prosciutto) and the greatest delicacy
of them all - culatello, a legendary super-prosciutto from the Emilia
region.
|
 |
|
Parma Prosciutto: what is prosciutto?
In Italian there is a distinction between prosciutto crudo, literally "raw ham",
which is cured ham, what English speakers refer to as "prosciutto" and
prosciutto cotto, "cooked ham", which is similar to what English speakers call
"ham".
Parma is a cultivated city, wealthy and well-disposed, located in the
Emilia-Romagna region. This is one place where people know how to live well:
Sunday mornings are whiled away breakfasting (for at least 2 hours!) on
cold-cuts and champagne at a bistro with friends. People who know so well that
there's a time to work and a time to enjoy, couldn't do anything but
produce a truly perfect prosciutto. More than 200 curers are located in the
Parma region, where prosciuttos are sent from all over to be cured without
added chemicals in the area's exceptional air. At the end of the curing process,
the prosciuttos graduate with honors: certified prosciutti di Parma with a
characteristic cornelian red color and melt-in-your-mouth taste. The "Consorzio
del Prosciutto di Parma" is the farmers' union safeguarding the quality and
goodness of Parma prosciutto. In order to be entitled to the "Parma prosciutto"
distinction, a prosciutto ham must bear the mark representing a five pointed
ducal crown, symbol of the Consorzio. |
A bit of History of Prosciutto di Parma
The production of genuine Parma prosciutto is the story of a special
relationship between man and nature. Since Roman times, the unique conditions of
the Parma region have made it possible to produce the highest quality
prosciuttos that have been appreciated by gourmets for centuries.
“Prosciutto” is from the Latin “perexsuctum” meaning “dried” - an indication of
the purity of Parma prosciutto production and its ancient roots. The
processing of Parma prosciutto has an ancient tradition. It was in 100 BC
that Cato the “Censor” first mentioned the extraordinary flavor of the air
cured prosciutto produced around the town of Parma in Italy; the legs were
left to dry, greased with a little oil and could age without spoiling. A tasty
meat was obtained which could be eaten over a period of time while maintaining
its pleasant flavor. Even earlier, in 5BC, in the Etruscan Po river valley,
salted preserved pork legs were traded with the rest of Italy and with Greece.
The similarity between present-day Parma prosciutto and its “ancestor” is
evident. Fortunately the taste has not been lost with the passing of time:
nowadays the tradition of Parma prosciutto is as strong as ever.
Recipes with Prosciutto di Parma
Parma: Piadina Romagnola
Piadinas are flat-breads some 14 cm in diameter and as thick as three
stacked flour tortillas. To make them yourself, you'd need a "testo" (a kind
of wrought iron or terra cotta griddle akin to a pizza stone). It would be
much easier to buy them ready-made at the supermarket, heat them and fold
them in half over a filling of thinly-sliced Parma. If you are not near a
specialty shop which stocks piadinas, you can substitute Indian prathas
or flour tortillas. This tasty snack is best enjoyed in the company of a
glass of Sauvignon from the Parma hills, or a spirited young red. |
 |
(c) 1997-2008 E. Massetti
TangoItalia - Food Wine Travel in Italy - Home
|
