"Lo Sgambato Toscano" Organic Prosciutto Crudo DOP
"Tuscan" DOP Raw Ham. It is gotten by the thigh of an Italian swine trimmed to arc, spiced then with salt, pepper and other natural aromas. All the hams come endowed with a seal, not removable, that points out the date in which it has beginning the process of seasoning, that must last at least 12 months. At the end of the process of workmanship the product introduces him rather roundish, with form to arc to the superior extremity and a weight that it oscillates between the 5 and the 7 kg. Internally the various meat among different tonalities of red; the quantity of fat rilevabile is particularly low, which gives an intense taste and complex to the product at the same time, fruit also of the particular technique of seasoning.
Characteristics
Tuscan DOP ham is a product found in delicatessens, rounded in shape; it weighs about 8 to 9 kg, and is obtained from the thigh of the pig. When cut open, its colouring ranges from bright to pale red with a little inter-muscular fat. The adjective which best describes Tuscan ham is “savoury” however its taste is not wholly due to the salt, but to the use of natural essences and aromas typical of Tuscany, such as garlic, rosemary, juniper and myrtle. The taste is delicate with just the right amount of savouriness alongside its characteristic aroma coming from the elaborate seasoning it undergoes over a period of 12 to 14 months.
Nutritional Values
Nutritionists and experts certify that Raw Ham is a healthy food suitable for daily consumption. Raw Ham has a high nutritional value: it is low in fat, high in vitamins, mineral salts and proteins which are easily assimilated. Its high digestibility means that it is ideal for children, sportsmen and the elderly. It is low in fats, and those that it contains are of the healthy kind. Raw Ham contains a high percentage of unsaturated fats, the healthiest kind. One of these, oleic acid, is the same monounsaturated fat contained in extra virgin olive oil which helps in the prevention of heart disease.
Branded chain amino acids are an important part of the diet of those who practice physically intense sports: valine, leucine and isoleucine all detoxify, help to combat fatigue and repair muscle tissue damaged by prolonged stress. Raw Ham is a complete and tasty food: it is rich in B vitamins and a variety of easily absorbable minerals. E vitamins and selenium protect against the action of free radicals which cause cell deterioration.
How to serve
You can use a cutter to slice Raw Ham. First, trim the rind using a sharp knife. You may choose to trim more or less fat. A word of advice: never trim all of the fat as this may compromise taste. Slices should be thin, but not excessively so: ideally they should be paper thin. Parma Ham tastes good with everything. Try it on its own, with fresh crusty bread, or with butter and toasted bread, bread sticks and musk melon, figs or exotic fruits- pineapple for example.
To eat raw, sliced to thin slices this Raw Ham can be consumed leaving him the layer of superficial pepper or for the one who loves less intense tastes, we advise to remove the pepper before the cut.
How to Store
If deboned and vacuum packed, Raw Ham can be stored for no longer than 6 months in a refrigerator (between 4 and 6°C). Bone-in Ham can be stored for no longer than 12 months in a cool and dry pantry (between 17 and 20°C). Once opened, the product should be placed in a refrigerator; spread a small amount of olive oil onto the exposed part and then cover with tin foil or film.