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

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy