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Prosciutto: Italy's Variations On Inspiration
Post Entry #7: 5/13/09
Yes, it's true for many of us that a typical meal involving ham most of the time uses an already fully cooked ham that can be eaten directly as it comes from the packaging,
or reheated. It's hard to argue with convenience,
but within the world of ham, the fact is that many other choices are available awaiting to be discovered. All may involve varying degrees of extra effort
to prepare, but the rewards are well worth it. We'll explore some, focus on one, and we'll go with "easy" today.
Hams may be fresh, cured, or cured-and-smoked. The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to mahogany color. Most of these hams available in stores are wet-cured; a process of submerging the ham in a salty brine solution or injecting the brine into the ham. In general these hams are milder and less salty than dry cured ones, and since they have not been fully preserved, they require refrigeration. Dry-cured hams include the country hams, prosciutto, and Serano hams; a broad category in which the ham is rubbed all over with salt and then left to cure. The salt acts as a preservative, and often sugar and other seasonings are added to balance the saltiness and contribute flavor. These hams are always salty and the flavor is concentrated, with the texture being courser and drier than wet-dried hams.
In the US we've got our own versions of country hams. In Virginia, around 1608, the Indians taught the Jamestown colonists their secrets, and their methods of salting, smoking, and aging venison were adapted by the colonists for preserving the meat of the razorback hog in the New World. It's been a tradition that's been tweaked and passed down from generation to generation throughout the south with many mouth watering variations along the way. To many, the crown today would go to The Smithfield Ham produced in Virginia. But it's the Old World, including Asia, that you would really need to turn to with it's much longer, richer history of ham traditions to discover the complete picture; domestication of pigs for food dates back to 4900 B.C. in China and 1500 B.C. in Europe. There's no time to even begin to cover them all today, but to pick a few of the current highlights we would turn to Spain which produces two of the world's greatest cured hams; Serrano and Iberico. Serrano is the most popular, but Iberico is considered the very best. Serrano ham is made from Spanish white pigs, while Iberico ham comes from the wild, dark Iberico pig. Another must mention is Germany's Westphalian Ham, also very highly regarded and considered to be the best, there are many more. But it is Italy with it's own star, Prosciutto, that we turn to here today.
Prosciutto
Prosciutto is an aged, dry-cured, spiced Italian ham that is usually sliced thin and served without cooking. Prosciutto, whose name comes from the Latin word for "deprived of all liquid", has been made in Italy since the second century BC. Although each kind of Prosciutto claims its own flavor and texture nuances, the curing process is similar in all.When one thinks of Italian ham what often comes to mind is the thin, crumpled slices of the velvety smooth, salty-sweet prosciutto. But thinking of all Italian ham as being 'Prosciutto' is not unlike referring to all white wine as 'Chardonnay'. To the experienced, Prosciutto is a vast world of taste and texture, with each Italian region putting its own stamp on this classic. Prosciutto di Parma is Italy's best-known variety of cured ham, but many others compete with it, here are just some of them:
*Some of the best-known Prosciutto varieties include:
Prosciutto di Parma: With its sweet flavor and creamy texture, Prosciutto di Parma is Italy's most popular ham, especially beyond Italy where it's widely exported. With its roots going back to 100BC, when a salt-cured ham was mentioned in the writings of Cato, Prosciutto has a long and hallowed history here in the Parma province.
Tuscan Prosciutto Crudo: Considered a savory ham, the Tuscan version of Prosciutto tends to be quite salty and may have notes of strong flavors like pepper, garlic, rosemary and juniper. Made exclusively with pigs born, bred, fattened and slaughtered in Tuscany and cured with sea salt, pepper and aromatic herbs, the ham's flavor is subtly enhanced by the unmistakable fragrances of Tuscany.
Prosciutto di San Daniele: In Friuli Venezia-Giulia, a region in northeastern Italy, the prized Prosciutto di San Daniele has been made for centuries. Although the curing process here differs little from other regions, the Friuli region's unique climate and geographical conditions - dry air and high altitudes - give Prosciutto di San Daniele an especially creamy texture and sweet flavor.
Culatello: Although considered a Salami, not a ham, the delicious Culatello also has a revered place in Italian cuisine. Made with a boneless section of the muscular rear legs of the pig, this cured meat is made in the Zibello area of the Parma province. Placed inside a pig bladder and tied with string, then cured and aged for at least 12 months, Culatello has a rich, intense flavor and a deep red color. This is Italy's creme de la creme ham!
So what are some of the things you can do with prosciutto?
Prosciutto's delicate flavor can be best enjoyed with a dry but not too powerful white wine, you don't want to mask any of the flavor. Accompanying this thought, it can be said that the ideal recipes for this Italian treat allow the ham's unaltered flavor to shine through. Try serving it on thick Italian bread with olive oil and then the classic Italian pairings of mozzarella cheese, or fruit like melon or figs.
Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. Besides the aspragus and peas, spinach and cauliflower are additional vegetables that work well with prosciutto in a variety of ways including salads, soups or pasta for example. With seafood, prosciutto wrapped shrimp, tilapia, and salmon are some great ideas. It is also used in stuffings for other meats, such as veal, or as a wrap around a cooked steak. Prosciutto may further be used in a filled bread and is often served in sandwiches, perhaps a croissant or panini. It can even be used as a pizza topping.
Using a sandwich example, try a variation on the Caprese Salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant. So there you have it, it's always a great time to try a recipe with prosciutto, but especially now in the upcoming warm weather months. Enjoy!
* Coutesey of cellartours.com