Cooked ham: the most common cold cut, but watch the quality!

The Prosciutto Cotto is a cured meat that has always had a secondary image compared to the more noble and expensive Prosciutto Crudo. Yet, stating that it has less prestige is definitely wrong: first, because it starts from a similar or sometimes the same raw material such as the pork thigh; second, because Prosciutto Cotto is a product that, if obtained through targeted actions to enhance its quality, has a flavor value of great finesse and pleasantness. The fact is that we have considered it too many times as the culinary ingredient for stuffed sandwiches, diced cubes for pasta, layers of a homemade casserole, the kind to put on the “Prosciutto and mushrooms” pizza, or the one used as an ingredient for simple and everyday uses. In fact, there are many commercial products that are minimal and ungrateful towards cooked pork thigh, and some can be distinguished by their faded color and the presence of liquids unrelated to cooking. But let's delve further into the topic.

What are the qualities of Prosciutto Cotto?

Let's start with a classification of the cured meat Prosciutto Cotto.

Prosciutto Cotto: is obtained from the pork thigh, which may be deboned, trimmed of fat, cut, and deprived of tendons and rind. The moisture content must be less than or equal to 82%.

Prosciutto Cotto Scelto: at least 3 of the 4 main muscles of the whole pork thigh must be identifiable. Moisture content less than or equal to 79.5%.

Prosciutto Cotto Alta Qualità: at least 3 of the 4 main muscles of the whole pork thigh must be identifiable. Moisture content less than or equal to 76.5%.

These definitions are provided by the Ministerial Decree of May 26, 2016 concerning the regulation of the production and sale of certain cured meat products. Finally, a standard that establishes the value of this cured meat, which is so strongly present on the market. As can be inferred from the DM: the lower the final quantity of moisture and water present, the better the quality of the product, and presumably, the higher its retail price will be. 

How is Prosciutto Cotto produced?

Its production follows various phases and involves a real cooking of the pork thigh with specific herbs and spices. Recipes that sometimes belong to centuries-old traditions and curing practices passed down from father to son, generation after generation. The first phase of processing Prosciutto Cotto is the deboning phase: a manual or mechanized practice. The hams are then subjected, before being cooked, to injection via multi-needles through which a liquid made of a solution of salt, flavors, and other seasonings is injected. It’s an invasive process in the meat that allows for flavor homogenization during cooking. 

Once flavored, the hams undergo “zangolatura,” a massage that ensures greater uniformity of the product. Next comes the forming phase where the ham takes on its characteristic shape while being compressed inside a steel mold during the cooking process that takes place at about 75°C for a variable period, depending on the size of the thigh, from 9 to 12 hours. In some cases, after cooking, a smoking process is also applied, particularly for products coming from more alpine and Balkan cultures. Smoking has always been a way to enhance flavor while avoiding salt, which has always been a difficult and certainly expensive ingredient for many.

Gourmet Cooked Hams

In the era of the renaissance of our cuisine and of interest in all that is good within the Italian production landscape, this type of product is unfortunately not valued according to its real appeal.
Today, to increase attention to this product, there are companies, including artisanal ones, that support very long and low-temperature meat processing. Technology allows this, and in the end, extraordinary products are obtained that provide great and curious satisfaction. 

Various Types of Prosciutto Cotto on Our Portal

The production of Prosciutto Cotto finds different interpretations in many companies, making it sometimes difficult to determine which is the best product. The fact is that every cured meat reality deals with this product, which has a constantly steady or growing market. 

In Spaghetti & Mandolino, you will find multiple types. To ensure the highest quality, we have carefully selected our suppliers. We mention the high-quality herb-roasted Prosciutto Cotto from Pavoncelli and the Prosciutto Cottino BIO from Pedrazzoli. We also offer a superb natural Prosciutto Cotto from La Casara Roncolato. Pavoncelli, La Casara, and Pedrazzoli are the three cured meat producers we have selected for their care in product quality and raw material selection. In particular, Pavoncelli stands out for the diversification of products and the pursuit of longer cooking methods with smoking elements derived from a culture closer to that of hams and cooked and smoked meats from northern Italy, particularly from Trentino Alto Adige. An example of this is the Prosciutto Cotto alla brace brusà, which embodies these characteristics of greater flavor and meat cooking. 

Bernardo Pasquali

S&M