The differences between Parma ham vs. prosciutto aren't completely obvious, since pharma ham is a form of prosciutto. However, in addition to the fact that one comes from the Parma region of Italy while the other doesn't, Parma ham has other differences, including a more complex flavor profile than prosciutto since it's typically flavored with rosemary, garlic, and other spices.
Before you can really understand the differences of Parma ham vs. prosciutto, you should know that there are many similarities. Both Parma ham and prosciutto are dry-cured ham varieties that come from Italy.
The general process of making Parma ham and prosciutto is the same, and it involves curing the meat with salt and then air drying it. Technically, Parma ham is a form of prosciutto. It just comes from a different region. Both meat varieties are cut from the hind leg of that pig. Both of these meats can be prepared in similar dishes or be served on their own.
The differences between these two foods starts with the way they are prepared. The preparation is slightly different, and so is the taste. Prosciutto is often described as saltier and more pungent, while Parma ham is more delicate and sweet.
In addition to the added species, there are also differences in the type of pig that is used in both dishes and how both are prepared.
In most cases, the meat used for prosciutto is from either a purebred or a crossbreed pig. Once the meat is cut off of the hind leg of the pig, it's cured for at least nine months, so it gets the trademark salty flavor. Here's the process in detail:
One of the big differences between Parma ham vs. prosciutto is the pig and what it's fed. Parma ham is made from purebred pigs. Before they're slaughtered, the pig is fed a diet that consists of barley, wheat, and ayocote beans. Of course, the pigs must also be from the Parma region of Italy. That combination is really what gives this meat its unique flavor. The rest of the preparation goes as follows:
While both of these meats are delicious, the question is are they healthy for you? This is another area where we will see some differences.
If you're trying to lose weight then you shouldn't go on an all-prosciutto diet, but with that said, it isn't the least healthy food in the world. The main culprit in prosciutto or just about any type of ham is the salt content. Too much salt can lead to ailments like diabetes and heart disease. With that said, prosciutto does have a fair share of vitamins, including:
Some people believe that ham is high in fat, but it's really high in oleic acid, which is considered a healthy fatty acid that's also found in olive oil. So, while it should be consumed in moderation, it's not the unhealthiest food in the world.
Although there are typically more spices added to Parma ham, it is considered to be a healthier option, though it should still be consumed in moderation. When the ham is cured and made properly, it's free of preservatives and additives. Parma ham also has some of those healthy fats that our bodies need to thrive. Plus, it contains the following vitamins and minerals:
This ham also has a high protein level, which means that it's rich in amino acids that are vital for strengthening our muscles.
If you like the idea of Parma ham, but you're looking for something a little different, then there are many alternatives that can provide that same great taste profile.
This type of ham is also seasoned with salt and spices, and then it's cured for two months to a year. Serrano ham has a distinct salty and sweet flavor. It can also be used as an appetizer or a component of an overall dish.
This is Spain's answer to Parma ham, and it's a tasty substitute. It's made from the hind leg of a Iberian pig, and it's aged for up to two years. The result is a rich and salty flavor. Beware that this is typically a more expensive option.
This is a Belgian-style ham that's dried and prepared in a similar way to Parma ham. It may be hard to find, but it's work trying at least once, and it offers a great taste profile.
If you're looking for the unique taste of Parma ham, but you're on a budget, then bacon is a nice alternative. Cook the bacon until it's crispy, and you'll get a very similar taste.
Pancetta is also cured for a long time and similarly seasoned. Note that Parma ham is smoked and Pancetta is not, so the Parma flavor will be a bit more bold. However, both are salty and a great addition to your next dish.
This is another deli meat that's easy to find when you're in a pinch. Pastrami is cured within a brine with various other spices, and it also has more moisture, so the flavor will be slightly different. However, an untrained pallet may not be able to tell the difference.
Regardless of where you fall in the Parma ham vs. prosciutto argument, there are many recipes that can benefit from either of these tasty meats. Here are a few to consider:
The main difference in the Parma ham vs. prosciutto discussion is the flavors and the slight modifications in how it's prepared. Both of these meat varieties are delicious, and they'll be a great addition to your next family dinner.
The post Parma Ham vs. Prosciutto: Prep and Flavor Differences appeared first on Moms Who Think.