Blog post -
Kings of Prosciutto: Parma and San Daniele
Article by Rita Romano
My passion for authentic Italian cuisine and the ingredients necessary to make it happen took me to many towns, farms, supermarkets, restaurants, and delicatessens in Italy to experience various gastronomic delights. The best of many wonderful discoveries were the two best brands—the kings—of prosciutto.
What is prosciutto? The word prosciutto means ham. But this kind of ham is an Italian delicacy made from the hind quarters of selectively bred pigs, sea salt, seasonings, and lots of experience. Prosciutto is aged using the dry-cure process. It has been made in Italy since ancient Roman times. ‘Prosciutto cotto’ refers to cooked, cured ham, and ‘prosciutto crudo’ is cured raw.
The Romans, Etruscans, and Gauls were familiar with the secrets of producing this fine delicacy. They knew that the low humidity and gentle breezes in the Northern Italian Alps were ideal for curing meat. They produced a prosciutto crudo that is still held in high regard today.
There are two brands of prosciutto: Parma and San Daniele. What are the differences between the two? In fact, very little! Prosciutto San Daniele is produced with the trotters (hooves) removed. This prosciutto appears as rounded, may be less fatty, and is marked with the “SD” brand. With prosciutto di Parma, the trotters are left intact, and the meat is stamped with the brand’s signature five-pointed crown.
What will be your choice: Parma or San Daniele? Now that you know their similarities and differences, you have only to choose. Both will bring happiness to your palate.
INTERESTING FACTS ABOUT PROSCIUTTO
Areas of Production
Parma is in the Emilia-Romagna Region
San Daniele is in the Friuli Venezia Giulia Region
Curing
After being processed, the legs of pork are left to rest from 60 to 90 days. They are hung to dry for six to seven months, and then cured for at least a year.
Organoleptic Properties
Organoleptic properties are the physical aspects of a foodstuff. They create an individual experience via the senses: taste, sight, smell, and touch. With both Parma and San Daniele prosciutto hams, the aroma is fragrant, the muscle color is pinkish, the fat marble is white, and both are sweet, slightly salty, and delicate on the palate. The aromas of both are intense. The characteristics of each vary according to the length of time in processing.
Pairings
With either type of prosciutto, serve with bread or breadsticks when you want a snack. Both types are excellent with melons; figs, pears, grapes, or pineapple are other fine accompaniments. Fresh cheeses, such as mozzarella and burrata increase the perfection of this type of thin-sliced ham. As a filling for tortellini pasta, prosciutto has no equal—it is elegant!
Rita Romano is a native of Bari, Italy and the youngest of ten children born into a family with a deep appreciation for the culinary arts.
