The Cooked Ham from Salumificio Freoni Danzi is a product classified as high quality, originally processed from selected thighs, flavored with spices and aromas, steamed, vacuum-packed, and pasteurized. Cooked Ham: Historical Notes Cooked ham is a food with a long history and tradition, dating back to ancient Rome, where traces of recipes for processing pork meat have been found. Cooked ham is nothing more than a “large roast” and therefore its discovery is attributed to the Romans who, during the wars in the Northern European regions, sought to facilitate the cooking of roasted pig thighs by boiling them in water and flavors. Its production requires several essential phases: the selection and slaughtering of the pig, the processing of the hind leg, steaming, and packaging. Cooked Ham: Nutritional Values Cooked ham is not only a source of protein, but it is also rich in zinc, iron, minerals, and B vitamins that make it a complete food from a nutritional point of view. The energetic quantity provided to our body varies according to the amount of fat retained during the processing. How can you tell if a ham is of quality or not? The quality depends on the amount of water present in the meat; in particular, the more moist the ham is, the lower the quality. You also need to be careful about what you buy; often, in fact, cooked ham is replaced by a very similar but less valuable product: cooked pork shoulder. A Cooked Ham: three different qualities Perhaps you do not know that, by virtue of a decree from the Ministry of Productive Activities in 2005, there are three categories of this cold cut that reflect three levels of quality. The one simply called “cooked ham” is the basic product, made through the processing of the pig's thigh. This category includes all hams with a moisture content less than or equal to 81%. The second category is named “selected cooked ham”; to fall into this classification, at least three of the four main muscles of the pig's thigh must be visible and its moisture content must be equal to or less than 78.5%. The third category is represented by “high quality cooked ham” which, unlike the selected one, is more valuable and sought after as it requires the use of deboned thigh: its processing allows for a ham with a moisture content of less than 75.5%.
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The Cooked Ham from Salumificio Freoni Danzi is a product classified as high quality, originally processed from selected thighs, flavored with spices and aromas, steamed, vacuum-packed, and pasteurized. Cooked Ham: Historical Notes Cooked ham is a food with a long history and tradition, dating back to ancient Rome, where traces of recipes for processing pork meat have been found. Cooked ham is nothing more than a “large roast” and therefore its discovery is attributed to the Romans who, during the wars in the Northern European regions, sought to facilitate the cooking of roasted pig thighs by boiling them in water and flavors. Its production requires several essential phases: the selection and slaughtering of the pig, the processing of the hind leg, steaming, and packaging. Cooked Ham: Nutritional Values Cooked ham is not only a source of protein, but it is also rich in zinc, iron, minerals, and B vitamins that make it a complete food from a nutritional point of view. The energetic quantity provided to our body varies according to the amount of fat retained during the processing. How can you tell if a ham is of quality or not? The quality depends on the amount of water present in the meat; in particular, the more moist the ham is, the lower the quality. You also need to be careful about what you buy; often, in fact, cooked ham is replaced by a very similar but less valuable product: cooked pork shoulder. A Cooked Ham: three different qualities Perhaps you do not know that, by virtue of a decree from the Ministry of Productive Activities in 2005, there are three categories of this cold cut that reflect three levels of quality. The one simply called “cooked ham” is the basic product, made through the processing of the pig's thigh. This category includes all hams with a moisture content less than or equal to 81%. The second category is named “selected cooked ham”; to fall into this classification, at least three of the four main muscles of the pig's thigh must be visible and its moisture content must be equal to or less than 78.5%. The third category is represented by “high quality cooked ham” which, unlike the selected one, is more valuable and sought after as it requires the use of deboned thigh: its processing allows for a ham with a moisture content of less than 75.5%.
