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Prosciutto di Parma???.......

 
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SausgeBoy



Joined: 27 Nov 2011
Posts: 2

PostPosted: Sun Nov 27 11 11:33 pm    Post subject: Prosciutto di Parma???....... Reply with quote

What do y'all think of this?

From the book, Meat Science and Applications by Y.H. Hui.

"The Parma ham comes from one year old pigs weighing roughly 180 kg, raised in the northern Italian region around Parma. The pigs must be fed exclusively on corn, oats, and rinds from Parmesan cheese.

After slaughter, the carcasses are deep frozen for 24 hours and are pared of outer fat into a drumstick shape, salted, seasoned, and frozen for 8 days. On the 9th day they come out to the kneading bench for the first of 30 to 40 massages to squeeze out the juice and tenderize the meat. They are salted again, put in a deep freeze for 18 days, hauled out into fresh air for a day or two, then have a 30 day chill at exactly the freezing point, and spend 3 months in the drying chamber. Then, they are scrubbed with warm water, sandpapered to an attractive finish, and put into ventilated storage until time to sell. The total curing time lasts from 10 to 15 months."

???

SausageBoy Shocked
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sixfofalcon
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Joined: 05 Feb 2009
Posts: 255
Location: Philadelphia

PostPosted: Tue Nov 29 11 2:00 am    Post subject: Reply with quote

I think those are pretty big pigs. 400 lbs at one year?! Shocked Must be the cheese rinds. Laughing
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