How To Care For A Whole Prosciutto Leg

Video How to store prosciuttoIn Italy, your grocery shopping wouldn’t be complete without a stop at salumificio. These little shops have a distinctive salty smell when you walk in thanks to the salumi hanging from the ceiling. What better way to bring an authentic salumificio experience home than with an aged foot that’s perfect for hand-cutting all summer? This holiday we recommend full legs of Ferrarini Prosciutto di Parma online, so you can bring a taste of this artisan tradition home. Made with only pork, salt, air and time, Prosciutto di Parma DOP can only be produced from the hind legs of specially selected heritage pigs raised in 11 approved regions. Italian browser. Get the complete guide on how to take care of your feet, then rebuild your perfect aperitif board.

HOW TO OPEN LEG

Contents

First things first: make sure you refrigerate your feet as soon as you receive them. When you’re ready to open your foot, cut open the vacuum packaging and open it. If you see a bit of mildew, don’t worry – this is normal, as Prosciutto di Parma is an all-natural product, you can wipe or trim it, and then dry your feet. Simply open the vacuum seal, place it on a towel or cutting board and let your feet breathe, wiping away any excess sugna (lard is used to preserve feet) or sweat with a clean towel. with jeans

HOW TO Slip a Whole Leg?

Ready to prepare your appetizer board? You don’t need a fancy meat slicer to get the job done. You’re probably familiar with the thin, even paper-like slices you find at your local Eataly’s salumi and formaggi stand. We don’t expect you to have the same industrial tools at home, but fortunately, slicing by hand is an art that allows you to appreciate the centuries-old tradition behind every foot, giving you a Textured morsels add sensation to the palate. So let’s slice!USE THE RIGHT Knife First, find yourself a good slicing knife. It must have a long, sharp, wide and thick blade, and be flexible enough to adapt itself to the shape of the prosciutto foot. A meat carving knife works great, just don’t use a serrated knife!CLEANING SKIN Before each cut or slice, you will first have to remove some of the skin near the cut point. Try to cut the skin without removing much fat. Fat is where the flavor comes from, and it also aids in preserving the prosciutto’s legs. Exfoliate all over your feet in small increments based on what you plan to cut or slice each time. Note: never remove all the skin at once unless you plan to cut the entire leg. Remember, the skin also protects the feet, so removing too much can expose too much fat, which will eventually oxidize.Sliding Against If you don’t have a suitable stand, grab the leg by the thinner end and prop it up on a non-slip surface, such as a wooden cutting board. Start cutting near the tip of the stem and cut along the seed. The cuts should always move in the same direction, starting at the skinny end and working out to the wider end of the leg (your goal should be to leave a flat surface along the line you cut).

HOW TO STORAGE YOUR LEG

Read more: how to remove reactions on messenger | Q&AO Once you’ve sliced to your liking, simply wrap your Prosciutto di Parma DOP in cling film and place back in the fridge. Make sure to stay away from strong flavorings like onions, which can affect the taste. Wrapped and stored in this way, the foot can be kept for two months or even longer. If you see some mold growing, don’t worry – just cut them off before you next slice. Remember, it’s important to keep your feet away from ovens and hot surfaces. If the leg reaches a warmer temperature and then cools again, the leg may be rancid.

HOW TO COPY

When it comes to the Prosciutto di Parma pairing, the options are endless. Enjoy the microclimate of Parma by pairing your cured meat with Parmigiano Reggiano DOP and a glass of Lambrusco (sparkling) from the same region of origin, Emilia-Romagna. Or, use your slices to make the classic Saltimbocca for a savory main course (see recipe here) or to stuff bread for a picnic. See our guide to building the perfect antipasto plate for more ideas.

WHAT ABOUT LEFT LOVERS?

Italians are known for being resourceful in the kitchen and not in a hurry to throw anything away. The same goes for prosciutto! If you have leftovers at the end of the leg, save it for the next broth and add for extra flavor. Your soup and risotti will thank you. Buy whole Prosciutto di Parma DOP berries online or at your local Eataly store. Read more: how to keep cams from breaking