"Omelet" wrote
My limited knowledge tells me you are way off in the curing. Taking an
injected cured ham is not going to get you where you want to be. It is also
smoked and prosciutto is not. It also has nitrates that are not used.
Proper curing is a mix of salt and usually coupled with sugar, pepper, other
spices as desired, but not for Parma hams. The fresh hams are rubbed and
hung in a curing house where air can circulate and the curing takes place
over many months. Remember, this was done for centuries before
refrigeration was invented so it was done in cool weather.
I had some information on this years ago but cannot find it right now.
Here is a starter though.
If you are interested in making your own, here's the procedure. Gonna be
kinda hard to find one of those huge Italian pigs, though! They have a
short life, but sure do eat well.
Four ingredients are essential to the production of Prosciutto di Parma:
Italian pigs, salt, air and time. Prosciutto di Parma qualifies as a
100-percent natural product; additives such as sugar, spices, smoke, water
and nitrites are prohibited. The hams are made from the rear haunches of
pigs that have been specially bred for Prosciutto di Parma production.
Their feed, too, is specially formulated--a blend of grains and cereals, as
well as whey from Parmigiano-Reggiano cheese production. The pigs are nine
months old and must weigh a minimum of 340 pounds at the time of slaughter.
Making a Parma ham is a long and painstaking process. The curing is
controlled carefully so that the ham absorbs only enough salt to preserve
it. By the end of the curing, a trimmed ham will have lost about a quarter
of its weight through gradual moisture loss, which helps concentrate the
flavor. Through natural fermentation and enzymatic action, the meat becomes
tender and the distinctive aroma and flavor of Prosciutto di Parma emerge.
The key steps in the production of Prosciutto di Parma are as follows:
Trimming: Some skin and fat are removed to give the ham its typical
"chicken drumstick" shape.
Salting: Coarse sea salt is rubbed into the
meat, which is then refrigerated, at a humidity level of 80%, for about a
week. Residual salt is removed and the ham gets a second thin coating of
salt, which is left on another 15 to 18 days, depending on weight. By
making daily adjustments in temperature and humidity, the producer controls
the rate at which salt is absorbed. Resting: The hams hang for 60 to 70
days in refrigerated, humidity-controlled rooms. The meat darkens but will
return to its original rosy color in the final days of curing. Washing and
Drying: The hams are rinsed to remove excess salt, then placed in
low-humidity drying rooms for about a week. Initial Aging: The hams are
hung on wooden frames in well-ventilated rooms with large windows that are
opened when outside temperature and humidity are favorable. Connoisseurs
believe that this period, when the hams are bathed in the aromatic breezes
of Emilia-Romagna, is critical to the development of Prosciutto di Parma's
distinctive flavor. By the end of this phase that lasts about three months,
the exposed surface of the meat has dried and hardened. Final aging: The
hams are moved to dark, cellar-like rooms and the exposed surfaces of the
meat are coated with a paste of minced pig fat, salt, pepper and sometimes
rice. This mixture softens the exposed surface and helps control the rate
of moisture loss. The hams hang on racks for an additional three to five
months, depending on their destination. All the hams are cured a total of
at least three hundred days; hams destined for the U.S. market must be
cured one hundred days longer.
Quality Testing: Inspectors use a horse
bone needle to pierce each ham at five points. By inhaling the distinctive
aroma at each site, they can determine whether the ham meets the quality
standards of the Consortium. If this test reveals any defects, the ham will
not be designated as Prosciutto di Parma, with its complex flavor and
texture. Instead, it will be sold as a less expensive, less prestigious
ham. Branding: A ham that does pass the quality test and other
requirements of health and safety is designated as Prosciutto di Parma. It
is then branded with the official mark of the Consortium, the five-point
ducal crown.
No wonder the things are so expensive.
Dave Lineback
Email:
[email protected]
Web Site:
http://www.sunsetridge.com
