Description
Cured ham.
Technical
Prosciutto di Parma involves the emulsification of pork leg, salt, and sugar through the use of time and temperature control.
Culinary Significance
Prosciutto di Parma is a traditional Emilia-Romagna cured ham used as an antipasto or ingredient in various dishes.
Science
Primary Reaction
Denaturation
Sensory Profile
Aroma ()
savorymeatyumami
Compounds: 3-methylbutanal, hexanal, 2-methylpropanal, methional, phenylacetaldehyde
Wine Analogy
Aged Barolo with its complex tertiary aromas
Coffee Analogy
Ethiopian Yirgacheffe with floral and nutty notes
Perfume Analogy
Leather-based fragrances with animalic undertones