How To Distinguish Culatello Ham From Jamon Iberico

Culatello is a ham made in the province of Parma in Italy, specifically in the region of Emilia Romagna Italy. It is towns of Colorno, Busetto, Polesine, San Secondo, Soragna, Zibello, and Rocca Bianca are the villages that are right on Po River which produce these hams

Parma has the most ideal weather for rearing pigs and local producers have mastered for many generations the art of curing and processing the meats. Culatello is made from the hind legs of the pigs and the skin and bones are removed. The meat is aged for at least a year and then cured in a climate that is humid. This climate is typical of the lower areas of Parma and those bear the Po River. As the boneless culatello cures, it loses its moisture and results in a pear shaped ham with a sweet and distinct flavour of the pork. Every culatello ham is accompanied by a certificate of its denomination of origin which ensures that it is genuine and prevents fakes from being sold. This certificate is to let the public know that what they will be buying is made from the strictest standards and the meat comes from certified producers or farmers. Many groceries and supermarkets sell locally produced culatello ham but they are very far in quality from those produced by specialty farms with good reputations. Jamon Iberico and the Culatello Ham are both famous in their respective region. In Italy, culatello ham is the king while in Spain, jamon iberico is their source of pride. Both of these hams came from a select breed of pigs that are raised in a good environment so that they can produce high quality meat. Each ham has its own distinct taste and flavour.

There are many differences between the iberico and the culatello ham. Culatello is a boneless ham that is made only from a very large muscle in the hind leg of the pig. This is the reason why culatello ham is more costly because many parts of the pig are not used or made into prosciutto. Jamon iberico can either be boneless or not. The Iberian ham with bone is more coveted than the boneless kind because it comes only from a special breed of pigs. These special pigs vary greatly from other pigs usually found in European countries. These pigs produce hams that are more marbled than that of the white pig where culatello ham comes from.

About the Author:
Lamberto Fresnillo is the Director of FIDIAS Consulting. You will be informed about necessary information such as Videos, VSAT satellite tracking images, visual recipes, and a lot more information in http://www.jamondetrujillo.com

Article Originally Published On: http://www.articlesnatch.com

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