whats that italian salty, thin sliced ham called?

Answer 1

proscuitto

Answer 2

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Yet when an Islamic extremist gets up on a bully pulpit and speaks jibberish and how there must be a holy war against the government that protects him, that is acceptable too? I find it offensive that a boy threw a slice of ham at a mosque. But then again I find it offensive that the police would treat this as a hate crime. And I find it more offensive that those within the mosque's community cannot recognize ignorance and stupidity for what it is, and let it go. How can anyone ever learn tolerance if they preach revenge and hatred?

Answer 3

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whats that italian salty, thin sliced ham called?

Answer 4

Swine is not only unlawful food in Islam but it is also an impurity. Other impurities are waste products, blood, alcohol etc. Mosque is a place where you pray; in islam prayer can only be done in a pure place. The ham actually made the place impure and so prayer could not be conducted there until it was made pure again. (Purity and cleanliness here are not the same thing) This act was very offending to the Muslims and showed great disrespect. Mosques are holy places by by throwing ham at it, the boy was the one in the wrong. However, if the boy did not do it on purpose then i see no reason why he should not be forgiven.

Answer 5

Its caled Proscuttio Ham. Mario would have me roll it up in a chicken breast that was pounded down, then stick a tooth pick through it and brown it in butter. Mind you there were at lease 6 of these to an order. Once they were browned I would then baste them in cream sause for 5 or 6 minutes and when they were ready , serve them over noodles with a side of bread and a salad. The ham was different from "ham". I havent seen it in years though, Not since my days with Chef Mario Perna.
Ammoconfidential

Answer 6

Thin Ham

Answer 7

Prosciutto

Answer 8

Prosciutto di Parma

The king of Italian cured meats, the jewel of the country's culinary tradition, one of our best-known food products around the world. The definitions of Prosciutto di Parma are endless and well convey the idea of how important this product is for the entire national agricultural and food industry. Of course, Italian gastronomy can count on many other types of raw prosciutto - almost every zone has its distinctive production - but only Parma Ham succeeds in surpassing the boundaries of regional cuisine and standing out for the sweetness and tenderness of its meats, the result of a perfect balance between salting and curing, and for its entirely natural production process, which involves neither artificial additives nor preservatives. And so, raising a slice of Prosciutto di Parma to one's lips means delving into the history of Italian foods and understanding a bit more how the close interaction between man, animal and environment - well established by time and perfected by expertise - can bring life to something that is not only food, but an actual part of true Italian culture.

Between history and legend, the first records of the curing of salted pork in the Parma area date back to the Roman empire. Naturally, the hams obtained in that era must have had very different characteristics from those that can be purchased today, particularly in the tenderness of the meats and their salt content. Nevertheless, thanks go to the ancient Romans for having discovered the key to Parma Ham's success: its particular climate, which is highly favorable for curing and makes the pork particularly flavorful. The hills of Parma, situated on that strip of Piedmont land which stretches out between the large Padana plain formed by the Po river and the peaks of the Apennines, enjoys a particular microclimate. It's not humid and foggy like the lowlands through which Italy's largest river flows tranquilly, nor is it chilly like the string of nearby mountains. In fact, the breeze which comes in from the Ligurian sea and flows along the Val Magra softens and "dries" the air. These are excellent conditions for curing pork, to the extent that the prosciutto-making facilities which dot the hills around Langhirano - the very heart of the production area and home of the museum dedicated to the noble prosciutto (http://www.museidelcibo.it/prosciutto.asp) - are made distinctive by the enormous picture windows in their facades. Not by chance, the annual festival dedicated to Prosciutto di Parma, which in the early days of September involves the municipalities lying within the production area, is called Finestre Aperte, or "Open Windows", to underline how the prosciutto makers on that occasion grant visitors a peek at all the secrets behind the creation of this renowned product.

Another aspect which has benefited the creation of the renowned Prosciutto di Parma lies in its main ingredient, that is, its pork meat. A true Emilian tradition, the raising of pigs in the province of Parma benefited from the production of another pillar of Italian foods: Parmigiano Reggiano. The excess whey from the production of this noble parmesan cheese was used to feed the pigs, a diet which allowed them to achieved perfect development and the proper balance of lean and fatty meats.

Finally, a dash of color and legend: they say that the sweetness of Prosciutto di Parma derives from a certain "stinginess" by producers in their use of salt (which was an extremely precious asset in the area).

Basically, the tradition comes to us from a combination of climate, quality raw materials and legend, all ingredients that have led to the creation of a product of excellent quality, one that is renowned and protected by the consortium which now brings together all the producers under the famous "crown" logo which is branded onto the hams that are allowed to bear the good name of Prosciutto di Parma. Also because, given its international fame, raw Parma Ham is the victim of numerous attempts of imitation (including fraudulent ones) by low quality products.

Prosciutto di Parma has a pinkish, lean center without speckles or dark rings, surrounded by a strip of pinkish-white fat. It must have the pleasing aroma of the curing cellar, with a delicious hint of cured meat. When tasted, the flavor must be balanced, neither too salty nor, for that matter, too acidic. The meat must not have a flavor of pure "freshness", which would be the sign of insufficient curing, and it must be tender yet compact. An important detail: differently from other raw hams, whose slices take on body and structure when cut with a knife, it is indispensable to use a slicing machine for Prosciutto di Parma, so as to obtain slices that are even and as thin as possible, a technique which will properly release all the aromas and flavor of this wonder of the Italian art of salumiera.

Answer 9

Do you mean "prosciutto"? It's cured instead of smoked...very tasty.

Answer 10

prociutto di parma