Specialty Cured Pork Meats

Prosciutto – cured, air–dried pork leg meat – usually served in paper thin slices – can be cooked or eaten as is. (like ham can – in UK is called parma ham)Prosciutto is never cured with nitrates (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavour. Only sea salt is used. Prosciutto's characteristic pigmentation seems to be produced by certain bacteria, rather than a direct chemical reaction.
Various prices: available good food stores.

Pancetta – Cured meat from pork belly. (the same cut used for bacon) It is salted by usually not smoked.
Italian–style bacon cured with salt and pepper, from the belly (pancia) of the big (the same cut used for bacon). Most commonly found unsmoked. Smoked pancetta, also available, is found at Italian delicatessens. Pancetta is sold flat
or rolled into a large sausage shape. Like bacon it needs to be cooked before eating. It is used in Italian cooking to flavour sauces, pasta dishes, forcemeats, vegetables and meats.
Various prices: available good food stores.

Sopressa – A traditional northern Italian style salami. It is flavoured with pepper, cinnamon, nutmeg rosemary and garlic.
100gm Packet $6.75 Available specialty stores Coppa: a tender cured meat from the loin of pig. It is marinated in a blend of
garlic and red wine, and then compressed inside a large sausage skin and secured.
100gm Packet $6.00 Available specialty stores
Iberico Jamon Back Leg Cured meat of Spanish Black Pig aged for 3 years and fed on acorns.
100gm Packet $61.00 Available specialty stores

Serrano Jamon Back Leg – Cured meat of Spanish white pig aged for 18 months and partly fed on acorns.
100gm $24.00 Available specialty stores Grissini: Breadsticks: pencil–sized sticks of crispy, dry bread. At one time
seen mainly in Italian restaurants, but now in general use
Various Prices: Available Italian specialty stores and good delicatessens.

Lingue Piemontesi – a double baked bread, handmade with olive oil and in long (60cm), thin, crisp pieces.
Various Prices: Available Italian specialty stores and good delicatessens.

All deli meats and other items listed are available from Simon Johnson Providores www.simonjohnson.com.au

Production methods
The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham.
First the ham is cleaned, salted, and left for about two months. Next it is washed several times to remove the salt.
It is then hung in a shady, airy place. The air is important to the final quality of the ham.
The ham is left until dry.
This takes a variable amount of time, depending on the local climate and size of the ham.
When the ham is completely dry, it is hung in an airy place at room temperature for up to eighteen months.

try this

• Wrap prosciutto around rockmelon slices.
• Serve Sorpressa on broken pieces of Lingue
• Serve coppa (or prosciutto) on pieces of Lingue, top with quince paste
• In a bowl, break up Buffalo Mozzarella. Add strips of Jamon Iberico (or Serrano). Sprinkle with sherry vinegar and extra virgin olive all. Salt and pepper.

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