PROCESSING LINES IN FOOD INDUSTRY

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PROCESSING LINES IN FOOD INDUSTRY
2003-2004
Prof. Hoffman
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PROSCIUTTO DI PARMA

• PARMA HAM

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Have you ever heard something about this
delicious ham?
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Where is Parma?
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Parma
Emilia Romagna
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Something about its history

• 100 b.C. an author speaks about this ham
• 19th century the production starts to be in
  multistoried buildings
• 1963 the Parma ham consortium is
  estabilished
• 1970 the Parma ham becomes a product with
  protected origin

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

• 4 ingredients

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The SECRETS of how the Parma ham is made

• 4 ingredients
• 10 steps

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The 4 ingredients

• Italian pigs (4 million annually)
• Salt (as little as possible for curing and
  retarding spoilage)
• air (the cool, sweet-scented air of the Parma
  countryside)
• time (hung 300 days at a minimum)

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The 10 steps

• isolamento
• raffreddamento
• rifilatura
• salagione
• riposo
• lavatura asciugatura
• pre-stagionatura - toelettatura
• sugnatura
• stagionatura
• sondaggio e marchiatura.

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First step
ISOLAMENTO
Selected breeds of pigs Weigh around 150 kg Older
than 9 months 15 hours foodless The leg is
insulated from the body
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Second step
RAFFREDDAMENTO
24 hours in refrigerated rooms at 0C Loss of 1
of weight
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Third step
RIFILATURA
The leg is made rounder Loss of 24 of weight
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Fourth step
SALAGIONE
Wet salt is used for the rind Dry salt is used
for lean parts Room of first salt for 1 week
with 1-4C and 80 of humidity Room of second
salt for 15-18 days Loss of 4 of weight
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Fifth 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
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Sixth step
LAVATURA - ASCIUGATURA
The leg is cleaned by cool water and dried by
natural enviromental conditions
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Seventh step
PRE-STAGIONATURA TOELETTATURA
The leg is hung and it continues to dry Loss of
8-10 of weight
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Eighth step
SUGNATURA
The sugna makes the superficial layers softer
to avoid that that the superficial layers of
the ham dry faster than the inners
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Nineth step
STAGIONATURA
It is the seventh month and the ham must be moved
to the cellars around Parma, to continue in
drying Loss 5 of weight
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Tenth step
SONDAGGIO E MARCHIATURA
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 stamp It means that
the ham is ready to be eaten
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Something about its nutritional values
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Something about its nutritional values

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

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

• Packed and boned it is possible to keep it for 6
  months as long as it is in refrigerated place
  with a temperature of 4-8 C.
• The ham with the bone can be hung and kept for 12
  months in places with temperature of 17-20 C.

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have a nice meal!!!
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• Main source www.prosciuttodiparma.com

Andrea Pasqua
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THE END