Modena DOP Ham 30 months - External slice "1.7kg"

The production area of Prosciutto di Modena DOP includes the hilly territory of 34 municipalities in the provinces of Modena, Bologna and Reggio Emilia, in the Emilia-Romagna region. The pigs intended for production must be raised and slaughtered exclusively in the following regions: Emilia-Romagna, Veneto, Lombardy, Piedmont, Marche, Umbria, Tuscany, Lazio, Abruzzo and Molise.

Immediately after slaughter, the fresh legs are refrigerated until the meat reaches a temperature of around 0°C. To give the ham its characteristic “pear” shape, the excess covering fat and part of the rind are removed by trimming. The salting operations are repeated twice (first and second salt); after which the hams are left to rest for at least 60 days in special rooms with controlled temperature and humidity. In this way, the salt is absorbed by the meat in a homogeneous and uniform manner. After the resting phase, the legs are washed and dried before being sent for curing, which lasts for at least 14 months from the start of processing. During this period, the “sugnatura” or “stuccatura” is carried out, which consists of covering the uncovered portion of the ham with a mixture of pork fat, salt, spices and rice flour. At the end of this period, after the appropriate checks, the hams are fire-branded, thus becoming Prosciutti di Modena DOP.

The origins of Prosciutto di Modena DOP can probably be traced back to the Bronze Age. In fact, it seems irrefutable that on the banks of the Panaro, pig breeding as a domestic animal began before any other area of Emilia-Romagna. The introduction of the practice of preserving salted meat can be attributed to the Celts and later to the Romans. With experience, the practice of drying meat by exposing it to air to improve its preservation and quality also became established; the name "prosciutto" in fact seems to derive from the Latin prae exustus which means "very dry". In more recent times, among the papers of the Estense Ducal Chamber, a list of supplies from the kitchen of Cardinal Rinaldo (1670) can be found preserved in which the distinction between mountain ham and local ham appears. As a confirmation of its value, uneaten ham was not thrown away, but reused with recipes handed down to us, such as the famous tortellini.

Characteristics

Prosciutto di Modena DOP has a rounded shape and is without a foot. It usually weighs between 8 and 10 kg at the end of the seasoning process. When cut, it is bright red. The flavor is savory but not salty, with a pleasant, sweet and intense aroma. Attempted to copy throughout the world, but inimitable for the genuineness of the raw material, strictly Italian and from our territory. No additives or artificial preservatives are used, but only pork and salt, nothing more.

Pairings

Prosciutto di Modena PDO is a healthy product that can be paired with all meals and many dishes.

The ideal is to cut it into thin slices just before bringing it to the table. It fully expresses its flavor accompanied by bread, breadsticks or in the Modena tradition by the classic crescentina or tigella, combined with other cured meats and soft cheeses. It is excellent paired with the classic melon, but also with kiwi or figs. Prosciutto di Modena DOP also appears in numerous dishes: in the filling of traditional fresh pasta (tortellini), as a sauce for dry pasta or to flavor white meats. It pairs well with both white and medium-bodied red wines, such as Spergola or Lambrusco.

Pork, salt.

Prosciutto di Modena DOP with the bone can be stored hanging in rooms with a temperature between 17 and 20°C. The boned and packaged product will keep for at least 6 months in a refrigerated environment at a temperature no higher than 10°C. Once started, it should be protected with a cloth or transparent film.