Traditional cured pork meat, made in the entire regional territory of Tuscany, and made from haunches not less than 11 kg in weight of heavy pigs, that are born, raised and slaughtered in Tuscany, Latium, Marches, Umbria, Emilia Romagna, and Lombardy.
Roundish shape with arch profile that represents the original anatomical part, pressed laterally to variable degrees.
Its weight is not less than 7.5 kg at the end of the aging period, which lasts from 10 to 12 months, depending on the size.
The external part of the prosciutto is mostly covered with skin, amber to dark brown in color. Where the skin has been removed, the head of the femur appears (in the non-boned prosciutto), white-colored fat and red-colored lean meat emerging if it is not fat covered. If it is lard covered the color appears dark-hazel.
When cut the meat appears firm and compact, ruby-red colored, with the evidence of the anatomical structures, of the muscular masses more or less dark-red colored, and the connective tissue with fat infiltrations white colored.
This product is designated as a DOP product, and is protected by a European Union. The PDO mark designates a product, originating from a region and a country, whose qualities and features are essentially or exclusively due to the geographical environment (where environment refers both to natural and to human factors alike). Production, processing and finishing of the product must take place in the relevant limited area complying with a clearly defined traditional recipe.
INGREDIENTS
Pork haunches
Salt
Lard
Pepper
Garlic
Vinegar
Ginger
Wheat flour
Spices
Sodium Nitrite (E 251)
Potassium Nitrate (E 252)
PROCESS PHASES
Separate the leg
Refrigerate at 0 – 2 °C for 24 hours
Create arch shape by trimming
Weigh the leg
Prepare the spice mixture
Press the leg to drain the excess blood
Rub the leg with a mixture of garlic and vinegar
Dry salt covering with salt the leg for 25 – 35 days
Rinse with lukewarm water
Grease with lard, wheat flour, garlic, vinegar, black pepper, and ginger
Age at 12 – 25 °C for 10 - 12 months
AUTHOR
09/07/2005 - Sozzi Alessandro
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