Wednesday, February 25, 2015

Info about, for or on Italian prosciutto (Italian ham)

(LAST EDITED/UPDATED: XX MONTH 2015)

Here are some links about, for or on Italian prosciutto (Italian ham):

PROSCIUTTO (ITALIAN HAM)
  • Making Italian Prosciutto Crudo, Cured Ham in Parma: Drying and Sugna – September 21, 2009 – blogger and more: Sara Rosso  – Source: Ms. ADVENTURES in Italy – "my stomach, the world"
  • Parma Ham: The Fame of Italian Prosciutto – ". . .We wouldn’t be making such a big deal about Italian prosciutto if it wasn’t such a big deal. Parma ham is a lot different from the pre-packaged fair you’ll find at your local supermarket. It is a centuries old tradition, an art if you will. Italians use the word prosciutto commonly to refer to ham, but the real sense of the word refers strictly to the uncooked, salted and dried variety. It takes no less than 18 months to create this culinary masterpiece, which is an elaborate and strictly regulated process involving a series of techniques to ensure the correct flavor and texture, as well as the famous poker test to make sure the right aroma has been achieved at the prosciutto’s core. For a more detailed description check out these prosciutto facts, the nutritional content at Parma Ham PDO or a description of the process known as the sugnatura at the blog Adventures in Italy.to facts, the nutritional content at Parma Ham PDO or a description of the process known as the sugnatura at the blog [Ms.]Adventures in Italy. . ." – Source: ROME EXPLORER – "ROME'S BRAND NEW ON-LINE GUIDE" – In English, Spanish 
  • Prosciutto – "More than just a Ham" – Fri, 06/01/2012 - 00:00 – By Justin Demetri – Source: lifeinitaly.com – "Italy | Italy daily news, Weather, All you need to know about Italy"
  • Prosciutto – "is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto." – "" – Source: Wikipedia – "The Free Encyclopedia" – In multiple languages
  • What is Prosciutto? – "Prosciutto is the Italian word for ham." – By, Food Reference Expert – Source: Found in the Food Reference section of about.com – "Our Story"
  • X – "" – "" – Source: X – ""
PROSCIUTTO  
  • PARMA – "Different because... 100% NATURAL: “No additives, No preservatives”" – "" – Source: web site
    • PROSCIUTTO DI PARMA – ""
    • RECIPES – ""
      • How to taste – "With its full-bodied flavour and silky texture, Parma Ham is a world-class specialty food. Favoured by discriminating chefs, this ham from the heartland of Italy enhances appetizers, pasta dishes, salads, sandwiches and entrées. . ."
      • Recipes – "Search for your favourite recipe" – "You can choose savoury ideas, first courses or second courses recipes"
    • CONSORTIUM – "The Consorzio del Prosciutto di Parma was set up in 1963, on the initiative of 23 producers with the objectives of safeguarding the genuine product, its tradition and the image represented by the designation 'Parma'. . ."
  • Prosciutto di San Daniele – "" – Source: web site – "" – In English, German, Spanish
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RELATED
  • ITALIAN MEATS – "ABOUT ITALIAN MEATS" – "Order Italian Meats Online at the #1 Source for Gourmet Food and Gift Baskets" – Source: igourmet.com – "SPECIALTY CHEESE • FINE FOODS • EXQUISITE GIFTS" – "Extraordinary Foods, Exceptional Gifts"
  • Italy's Rarest Ham – "Massimo Spigaroli’s hams are rare, expensive, and obscenely good." – May 13, 2010 – By Anya Von Bremzen May-2010 – Source: DEPARTURES – ""
  • What's the Difference Between Bacon, Pancetta, and Prosciutto? – "Bacon, pancetta, prosciutto: These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. It's no wonder we get them confused! In actuality, they have very distinctive characteristics that make each ideal for different kinds of preparations. Here's the scoop on each one and their differences."  – "About The Kitchn"– Source: the kitchn – "Recipes | Advice | Kitchens | Drinks | Gatherings | Shopping" – "inspiring cooks, nourishing homes"
  • X – "" – "" – Source: X – ""
MISCELLANEOUS
* = Blog entry has been updated.

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That's it for Wednesday, 25 2015: mercoledì, 25 febbraio 2015

Ciao, Ben

Moving2Italy2 – #1 source of links About, For or On Italy for those individuals moving, traveling or already living in Italy. 

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(LAST EDITED/UPDATED: XX MONTH 2015)

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