Prosciutto Cotto – Emilia, Lombardia

Prosciutto Cotto is originally from Emilia and Lombardia

Prosciutto Cotto
Prosciutto Cotto

Italians have a national production of cooked ham, named Prosciutto Cotto, which originated in Emilia-Romagna and Lombardy regions of Italy. It’s a cornerstone of Cooking Italian traditions.

Its name translates in “cooked ham,” it is bright pink in color and lighter in flavor than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. Sometimes it is seasoned or brined with herbs, spices, and even truffles for an added flavor twist.

Several local variations are available in different regions: Veneto, Piedmont, Prosciutto Cotto di Sassello – Liguria, Prosciutto Cotto di Trieste – Friuli, Prosciutto Cotto nel pane – Gorizia Friuli.

Prosciutto Cotto is a traditionally cooked meat produced in the entire regional territories, made with hog legs (rear haunches).
The shape is pressed with a mold to form a compact conical log, similar to the original anatomical part, while the weight is variable, generally between 6 and 10 Kilograms or 10 and 12 Kilograms.
The external surface appears light hazel in color and consistent with the pigskin.
The sliced meat appears hard and compact, white-pink in color and evidence of anatomical architectures, consisting of more or less dark pink muscular masses, connective tissue, and white-colored fat infiltrations.

INGREDIENTS TO MAKE IT

Hog legs (rear haunches)
Salt
Natural spices (they vary from producer to producer)
Caseinate
Sodium Nitrate (E251)
Sodium Nitrite (E250)
Polyphosphate
Ascorbate
Sugar

PROCESS PHASES TO MAKE IT

Select the legs by size
Cool to 4°C for 24 hours
Bone, skin and skim the grease
Weigh the hams
Prepare the hide
Needles puncture
Tenderize mechanically
Massage
Put the ham in the mold
Put the top of the mold
Press by mechanically closing the mold
Cook in a steam oven (75minutes/Kg of ham = about 12 hours for a 10 Kg ham)
Press again
Allow resting at ambient temperature until it reaches 50°C in the center
Cool to 4°C for 24 hours
Remove the mold
Sanitize the surface
Packaging

AUTHOR

Sozzi Alessandro

Leave a Reply

Your email address will not be published. Required fields are marked *