Prosciutto di Modena Dop

The history of raw ham is very ancient and its origins date back to the period of the Celts and the Romans, when the use of salt was diffused for the preservation of meats. In the Pianura Padana, which has always been an area prone to the breeding of swineherds, the habitude of using pork meat was immediately fostered. In fact written documents and other historical documents are preserved, dating back to the Roman Period, which testify the diffusion of preservation techniques of the swineherds with the use of salts. In the area of Modena a rich tradition based on cold cuts was developed and which rooted itself in the local traditions up to the present day, when it has been codified in the regulations of the production of ham and other local products.

Consumption

To fully appreciate its fragrance, it is recommended to use the product when fresh, and sliced, together with bread or grissini. This ham is well accompanied by melon, kiwi or dates, and can be used in different recipes, both cooked or raw; the strong taste of the ham characterizes the foods with which it is accompanied. The wines served can be both white wines and red wines, which are more strong, depending on the contest and the type of food with which the ham is served.

Conservation

The entire ham must be conserved in fresh places, such as a cellar, taking care to cover the surface with aluminium foil or plastic, after having put a drop of oil. The ham without the bone and the sliced ham must be kept in a refrigerator and should be eaten in a short period to avoid that it looses its fragrance.

Production

At the slaughterhouse the fresh hind legs are placed in cold cellars until they reach a temperature of around 0°C, Then they are passed on to the ham makers, and excessive fat is removed, until it confers the classical rounded pear-like shape. The salting process follows, with sodium chloride, in two different moments: the first salting process, with a massage and a brief refrigeration, and the second salting phase after having cleaned the ham with further massage. Successively the salted hind leg is put to rest at a temperature between 2 to 5°C, which lasts for at least 60 days. Following the hind leg is washed and dried, in two different phases and different methods. A pre-maturation phase follows which consists of bringing the meat to a temperature between 0 and 20°C, with a humidity which is progressively reduced. The maturation phase, during which the hams are preserved in special rooms which are well aerated and in conditions of natural humidity and temperature, has a duration which varies according to the weight of the ham. In the maturation phase the so-called “sugnatura” of plastifying is effected, which consists of covering some portions of ham with a paste composed of lard, salt, pepper and cereal-derived products, which only have the function of protecting the ham. The total duration of the productive process which varies depending on the weight of the ham, is generally a year long.

by NATURALMENTE ITALIANO