What You Need to Know
Prosciutto di Parma involves the emulsification of pork leg, salt, and sugar through the use of time and temperature control.
Prosciutto di Parma is a traditional Emilia-Romagna cured ham used as an antipasto or ingredient in various dishes.
Steps
- 1.
Prosciutto e Melone (Italy): Showcases the delicate sweetness of aged prosciutto against fresh fruit
- 2.
Jamon Iberico Tapas (Spain): Demonstrates regional adaptation of dry-curing techniques
- 3.
Prosciutto-wrapped Asparagus (International fusion): Utilizes prosciutto's texture and saltiness as a flavor wrapper
The Science
Primary Reaction
Denaturation