High-quality cooked ham whole piece 8.5 kg

Description

The cooked ham from Salumificio Freoni Danzi is classified as a high-quality product, originally made from selected pork legs, flavoured with spices and flavourings, steam-cooked, vacuum-packed and pasteurised. 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 preparing pork have been found. Cooked ham is nothing more than a “large roast”, and therefore its discovery is attributed to the Romans who, during wars in the regions of Northern Europe, sought to facilitate the cooking of roasted pork leg by boiling it in water and flavourings. Its production requires several essential stages: selecting and slaughtering the pig, processing the hind leg, steam cooking and packaging. Cooked Ham: Nutritional values Cooked ham is not only a source of protein but is also rich in zinc, iron, mineral salts and B vitamins, making it a nutritionally complete food. The amount of energy supplied to our body varies according to the quantity of fat retained during skinning. How can you tell whether a ham is high quality or not? Quality depends on the amount of water present in the meat; in particular, the moister the ham, the lower the quality. You must also pay attention to what you buy, since cooked ham is often replaced by a very similar but less prized product: cooked pork shoulder. One Cooked Ham: three different qualities You may not know that, following a 2005 decree by the Ministry of Productive Activities, there are three categories of this cured meat, reflecting three levels of quality. The one simply called “cooked ham” is the basic product, made by processing the pork leg. All hams with a moisture content lower than or equal to 81% fall into this category. The second category is called “selected cooked ham”; to qualify for this classification, at least three of the four main muscles of the pork leg must be visible and its moisture content must be equal to or lower than 78.5%. The third category is represented by “high-quality cooked ham”, which, unlike the selected type, is more prized and sought after because it obligatorily requires the use of a boned leg: its processing produces ham with a moisture content below 75.5%.