Archivio tag: prosciutto

P&F2015

Italian Artisan Charcuterie: from farm to fork

Course on the craft of preparing pork meat for the production of Italian Salumi

Cured italian deli meats, smallgoods or charcuterie are all known as Salumi, which include delicacies such as Prosciutto, Culatello, Salame, Salsiccia, Cotechino and more. All a gastronomic success story.

A course dedicated to discover the secrets of rearing, butchering and artisan curing of meat in the Italian Salumi tradition.
Learn all about the creation of  “Masterpieces” known as Prosciutto, Culatello, Rolled Pancetta, Salame, Salsiccia, Cotechino and much more…

Participants will have “hands-on” experience in the making of  traditional and authentic Italian Salumi and take part in practical demonstrations of traditional Emilian cuisine including bread baking
An exciting and authentic gourmet experience in Parma known worldwide as “Food Valley” which has made the processing of pork its point of excellence in the world

Download Brief presentation and application form

Prosciutto crudo

Italian cured raw ham – Healthy living

Characteristics and nutritional properties - 1st partProsciutto crudo

Prosciutto crudo is a salted cold meat that comes from seasoned and cured whole legs of raw meat.
This article will concentrate on pork, but it is worth mentioning that there are also excellent Italian prosciutto products made with the meat of wild boar, fallow deer, goat, sheep, etc.
Nowadays, the meat intended for making into prosciutto crudo comes from farms operating a very careful selection of their pigs and a suitable diet has been fine adjusted, designed to produce a mature meat that contains very low levels of both structural and depot fat. In fact, their dietary rations consist mainly of vegetables (maize and soy bean, also including the bran) without any milk processing by-products. The meat is thus less rich in cholesterol and saturated fatty acids, with a higher polyunsaturated component and antioxidant vitamin content,
consequently giving rise to a nutritional balance more compliant with the current dietary needs of consumers, with a vitamin balance that improves the end product’s keeping qualities.

The stages of production involved in making prosciutto crudo start with the slaughtering of the pigs (coming from breeders that can guarantee adequate standards of hygiene and proper muscle development in their animals) when they reach a weight of approximately 150-180 kg, in order to provide a “heavy pig with mature meat”.
The leg of these adult pigs (which come from particular, highly-prized breeds and from limited areas if the prosciutto’s production has to comply with certain standards) is then cooled, cleaned, salted (generally using sea salt) and sometimes seasoned with aromatic herbs, the excess fat and skin are removed, and the meat is compressed slightly and allowed to rest in a suitable environment, in terms of temperature and humidity, so as to induce a gradual, modest dehydration. Then the joint is washed, dried and finally cured for a variable period of time in suitable ambient conditions. To avoid any excessive dehydration of the ham, the joints are often coated with a paste consisting of pork fat, ground cereals and salt.

Salting is a crucial phase in the process because the amount of salt used has to guarantee both an adequate preservation (by inactivating or delaying any microbial growth) and a pleasant flavour.

by Prof. Mirella Giuberti – Nutritionist

Courtesy SIRMAN/Zafferano 

Crusty asparagus and lightly smoked prosciutto crudo

Cestino e prosciuttoIngredients: For the tart: 200g white asparagus; 2 medium eggs; 2 dl fresh cream; salt, 100g smoked prosciutto crudo; onion.
For the potato sauce: 50 g onion; 200 g potatoes; 500 g water; salt.

Put the onion and raw asparagus in the pan, cover with asparagus fumet and cook over a slow flame for 15 minutes.
Leave to cool, add the eggs, cream and salt. Toast the ham and spread it on the bottom of the tart-pans, pour in the asparagus sauce and cook in the oven at 140C° for 25 minutes.
Make the potato sauce in the same way as the asparagus sauce, without the fumet, covering the pan tossed potatoes and onion with cold water.
Cook over a slow flame, blend and add salt as needed. Serve the raw asparagus and crusty ham seasoned with lemon vinaigrette and a green side salad.

Courtesy SIRMAN/Zafferano 

However, this is an interesting and complex subject which we will cover in more details next week!

DISCOVER ALL THE SECRETS OF ITALIAN CHARCUTERIE!

KING PORK..…from farm to fork

di by Prof. Mirella Giuberti
Nutritionist Courtesy SIRMAN/Zafferano
porky&friends

KING PORK..…from farm to fork

Porky & Friends: Italian Charcuterie Course

A week dedicated to discovering the secrets of rearing, butchering and artisan curing of meats, that has made the Italian Salumi tradition a success.
Learn how to make Italian cured pork meats known as Salumismallgoods or charcuterie  and include delicacies such as:
 Prosciutto, Speck, Culatello, Salame, Salsiccia, Cotechino, Porchetta…
…all a gastronomic success story.

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Participants will study and learn hands on, the art of preparing and transforming pork meat, how to correctly use sea salt, spices and natural flavours, learn the secrets of tying and curing to create the “Works of Art” known as Porchetta, Prosciutto, Culatello, Rolled Pancetta, Salame and Salsiccia.

Each day’s programme will cover the curing and cooking techniques of different meat cuts: baking, grilling, griddling and boiling for a sumptuous spread which will be served and enjoyed as lunch at the end of each day’s session. These delicacies will be accompanied by daily baked homemade bread, local craft beer and Lambrusco wine.

Besides the programme schedule you can try your hand at making fresh bread and pasta. Local experts in the art of “Sfoglia Emiliana”, a fresh egg pasta, will run a practical course for those interested in making Lasagne sheets, Emilian Tagliatelle, Tortelli and Tortellini, followed by a tasting dinner of the products made.

The course is aimed at those who want to improve their knowledge of the “King Pork”: livestock farmers, butchers, food products processors, retailers, wholesalers, manufacturers, those who produce and season salumi, chefs, and people who want to start artisan production of HIGH QUALITY salumi, mass retail quality control inspection staff, cookery and salumi technique enthusiasts.

LIMITED PLACES AVAILABLE: Maximum 20 persons

Contact information:
IRVEA – Istituto per la Ricerca e la Valorizzazione delle Eccellenze Agroalimentari
ph. +39 011 195 67 218 – fax +39 0743 77 86 08
mob. +39 338 53 94 663 – +39 347 49 13 924
E-mail: segreteria@irvea.org

Contacts IRVEA South Hemisphere:Mob. +61 403 872493  E-mail info@irvea.org 
Porky & Friends – fee included