PROCESSING LINES IN FOOD PROCESSING LINES IN FOOD INDUSTRYINDUSTRY

2003-2004

Prof. Hoffman

PROSCIPROSCIUTTO DUTTO DI PARMAI PARMA

PARMA HAMPARMA HAM

Have you ever heard something Have you ever heard something about this delicious ham?about this delicious ham?

Where is Parma?Where is Parma?

ParmaEmilia Romagna

Something about its historySomething about its history

100 b.C.100 b.C. an author speaks about this an author speaks about this hamham

19th century:19th century: the production starts to be in the production starts to be in multistoried buildingsmultistoried buildings

1963:1963: the Parma ham consortium the Parma ham consortium is is estabilishedestabilished

1970:1970: the Parma ham becomes a the Parma ham becomes a product with protected originproduct with protected origin

The SECRETS of how the Parma The SECRETS of how the Parma ham is madeham is made

The SECRETS of how the Parma The SECRETS of how the Parma ham is madeham is made

4 ingredients4 ingredients

The SECRETS of how the Parma The SECRETS of how the Parma ham is madeham is made

4 ingredients4 ingredients

10 steps10 steps

The 4 ingredientsThe 4 ingredients

Italian pigs (4 million annually)Italian pigs (4 million annually)

Salt (as little as possible for curing and Salt (as little as possible for curing and retarding spoilage)retarding spoilage)

air (the cool, sweet-scented air of the air (the cool, sweet-scented air of the Parma countryside)Parma countryside)

time (hung 300 days at a minimum)time (hung 300 days at a minimum)

The 10 stepsThe 10 steps

1.1. isolamento;isolamento;2.2. raffreddamento;raffreddamento;3.3. rifilatura;rifilatura;4.4. salagione;salagione;5.5. riposo;riposo;6.6. lavatura – asciugatura;lavatura – asciugatura;7.7. pre-stagionatura - toelettatura;pre-stagionatura - toelettatura;8.8. sugnatura;sugnatura;9.9. stagionatura; stagionatura; 10.10. sondaggio e marchiatura.sondaggio e marchiatura.

First stepFirst step

Selected breeds of pigsWeigh around 150 kgOlder than 9 months

15 hours foodlessThe leg is insulated from the body

ISOLAMENTO

Second stepSecond step

RAFFREDDAMENTO

24 hours in refrigerated roomsat 0°C

Loss of 1% of weight

Third stepThird step

RIFILATURA

The leg is made rounderLoss of 24% of weight

Fourth stepFourth step

Wet salt is used for the rindDry salt is used for lean parts

Room of “first salt” for 1 week with 1-4°Cand 80% of humidity

Room of “second salt” for 15-18 daysLoss of 4% of weight

SALAGIONE

Fifth stepFifth step

RIPOSO

room “of rest” for 60-80 days with 1-5 °C and 75% of humidity

The leg must “breathe”Loss of 8-10% of weight

Sixth stepSixth step

The leg is cleaned by cool water and dried by natural enviromental

conditions

LAVATURA - ASCIUGATURA

Seventh stepSeventh step

The leg is hung and it continuesto dry

Loss of 8-10% of weight

PRE-STAGIONATURATOELETTATURA

Eighth stepEighth step

The “sugna” makes the superficial layers softer to avoid that that the

superficial layers of the ham dry faster than the inners

SUGNATURA

Nineth stepNineth step

It is the seventh month and theham must be moved to the cellars around Parma, to

continue in dryingLoss 5% of weight

STAGIONATURA

Tenth stepTenth step

The hams are checked after 10 months for the hams with

a final weight of 7-9 kg and 12 months for which weigh more than 9 kg.

If everything is ok it is possible to put the stampIt means that the ham is ready to be eaten

SONDAGGIO EMARCHIATURA

Something about its nutritional Something about its nutritional valuesvalues

Something about its nutritional Something about its nutritional valuesvalues

Parma ham is a food which is good for Parma ham is a food which is good for everybody, even for people who are doing everybody, even for people who are doing a low-calorie diet. It has a low cholesterol a low-calorie diet. It has a low cholesterol level and it is one of the basic dishes for level and it is one of the basic dishes for the athletes.the athletes.

How long can I keep it?How long can I keep it?

How long can I keep it?How long can I keep it?

Packed and boned it is possible to keep it Packed and boned it is possible to keep it for 6 months as long as it is in refrigerated for 6 months as long as it is in refrigerated place with a temperature of 4-8 °C.place with a temperature of 4-8 °C.

The ham with the bone can be hung and The ham with the bone can be hung and kept for 12 months in places with kept for 12 months in places with temperature of 17-20 °C.temperature of 17-20 °C.

……have a nice meal!!!have a nice meal!!!

Main source: www.prosciuttodiparma.comMain source: www.prosciuttodiparma.com

Andrea Pasqua

THE ENDTHE END