Saturday, 31 January 2009

Good Prosciutto Requires Pig, Patience

Field Report; from The New York Times Magazine
It takes eight to 24 months to transform a pig's hind leg into complex, rich and faintly salty prosciutto. Everything matters, from the breed and weight of the pig to the type of salt used and even the weather.
If salami is the blog of cured meats, then prosciutto is the great novel. ...
... A salami requires anywhere from 20 to 120 days to cure, making it popular with chefs who want to put their house-made stamp on a rustic appetizer. But the best prosciutto requires 8 to 24 months to transform the salt-covered hind leg of a pig into a $35-per-pound luxury, a rosy meat that, when thinly sliced, is a complex, faintly salty delicacy that dissolves into richness on the tongue. ...

Full Story: Aging Gracefully; By CHRISTINE MUHLKE




ORGANIC LIFESTYLE:

TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §

0 commenti:

Post a Comment

Terra e Gusto...

 

Archive

Stat counter

Site Info

Email: word[at]foodmeditation[dot]net
Please Note: We have lots of email and it may take sometime to answer. Thanks a lot for stopping by.


Disclaimer


Blogger Privacy Policy





Disclaimer and Privacy

The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

Opinion on this site are provided for informational purposes only and are not meant to substitute the advice provided by professionals. No guarantee is given as to the accuracy, consistency, or completeness of the information displayed in the database records.
Food Meditations... Copyright 2017 - Template Designed by Bie Template