Products Including Lidl’s Favorina Line of Seasonal Treats, As Well As Unique Prosciutto Leg Make Hosting As Easy As Ever This Year It involves purchasing a whole pork leg, heavily salting it, and finding somewhere to store it for a year. According to Besler, "culatello is obtained from maturing only the rear muscle of the thigh for at least 12 months. As such, it is much smaller than a classic prosciutto and has a rotund, pear shape. Some say its flavor is more sophisticated and elegant." Despite many scare-mongering over the health properties of cured hams, prosciutto is a traditional, healthy food. Inspired by marzipankartoffeln, (literally translated to German candy potatoes) these delectable holiday treats are made of sweet marzipan confectionery and dusted with cocoa powder. Make new traditions this year by gifting Favorina’s classic European treats to your loved ones this Christmas.

Key Point: Prosciutto is a raw, cured ham which is over 2000 years old. Records show that this traditional meats origin lay in the Italian city of Parma before 100 B.C. How is Prosciutto Made?

In Italy, your grocery shopping isn’t complete without a stop at the salumificio. These small shops boast a distinctly salty, savory scent as you walk in thanks to the salumi hanging from the ceiling. What better way to bring the authentic salumificio experience home than with a perfectly aged whole leg to slice by hand all summer long? If you want to spice things up, you can add various herbs, cheese, and mushrooms to the bread, and you’ll have yourself a simple but delicious meal. 6. Add to Risotto Rancidity isn’t dangerous, but it makes your food smell and taste bitter, so discard rancid prosciutto for quality purposes. Key Point: Making prosciutto is a complex procedure that involves a lot of time and effort. In a world of industrial processing, it is nice to see that we still produce some foods in the traditional way. Prosciutto Has a Long History A quintessential Italian ham, prosciutto is one of the most famous and versatile types of cured meats. Using the hind legs of the pig, the curing process is done by massaging a proportionate amount of salt into the meat. Then with salt air and time, in a climate-controlled environment, the dry cured hams are hung and are air dried for two months or more. Because of the salting process, this cured ham with a unique flavor adds a briny richness to pastas, sandwiches, and antipasti platters, and will be an excellent addition to any charcuterie board. Prosciutto di Parma

However, unlike, prosciutto di Parma, Jamon Serrano’s production isn’t limited to one geographical area. Today, it’s made across the entire country, and each region has slightly different preparation guidelines that lead to different flavor undertones.Both Serrano ham and prosciutto are perfect for charcuterie boards, pasta dishes, or as a side for wine and can be safely eaten raw, as the curing process naturally preserves meat. For this reason, it’s not uncommon to substitute one for the other in cooking.

On the other hand, you do need to give it about 365 days to cure so it is a definite time commitment. When life gives you a leg of prosciutto di Parma, forgo purchasing a meat slicer (like that was even an option) and instead learn how to hand-slice it. This vacuum seal protects your prosciutto from the outside world’s air, bacteria, and moisture. Therefore, as long as your sliced prosciutto is unopened, it will last 2-3 months in your refrigerator. Hopefully, this article has helped you get a better grasp of the Serrano ham vs. prosciutto discussion. A slice of either is delicious and each has a very distinct flavor that can’t be confused with any other type of meat.If you’re visiting the Vatican and are looking for a good midday meal, head over to Franchi and the fabulous choices at their deli counter. Join the crowds in getting a prosciutto sandwich to go. If you need inspiration for what to do with prosciutto ends, here are some interesting recipes: Italian-Style Beans Stollen is a traditional German sweet bread filled with candied fruit, chewy marzipan, and a dusting of powdered sugar. Favorina’s apple stollen makes a scrumptious addition to coffee, tea or after a memorable meal.

Mix the beans with prosciutto ends, marjoram, onion, garlic, and water in a Dutch oven, and bring to a boil. These conditions are particularly important for gradually drying and developing the flavor of the prosciutto.Italy’s prosciutto industry reacted with indignation when the World Health Organization classified the cured ham as a ‘likely carcinogen’ in late 2015. There are plenty of places in Rome to buy some of the best prosciutto in Italy. Of course you can stop in at your neighbourhood deli that usually will have some standard and delicious legs, but if you’re looking for something special head to any one of these alimentari on this list: As a product with a protected designation of origin, this Italian prosciutto guarantees its authenticity. When serving it, it is best to slice it thinly and present it on a charcuterie platter accompanied by slices of melon and a sprinkle of sea salt. Alternatively, you can savor it alongside parmigiano reggiano, known as the king of Italian cheeses. Although prosciutto is used raw, you can add prosciutto ends to your favorite dishes to enhance the flavor.