Modena PDO ham - 30 months

The Modena Ham PDO production area includes the hilly territory of 34 municipalities in the provinces of Modena, Bologna and Reggio Emilia, in the Emilia-Romagna region. Pigs intended for production must be bred and slaughtered exclusively in the following regions: Emilia-Romagna, Veneto, Lombardy, Piedmont, Marche, Umbria, Tuscany, Lazio, Abruzzo and Molise.

Immediately after slaughtering, the fresh hind legs are refrigerated until the meat temperature reaches around 0° C. In order for the ham to acquire its characteristic 'pear' shape, excess cover fat and part of the rind are removed by trimming. The salting operations are repeated twice (first and second salt), after which the hams are left to rest for at least 60 days in special rooms with controlled temperature and humidity. In this way, the salt is evenly and uniformly absorbed by the meat. After the resting phase, the hams are washed and dried before being sent for curing, which lasts for at least 14 months from the start of processing. During this period the 'sugnatura' or 'stuccatura' is carried out, which consists of coating the uncovered portion of the ham with a mixture of pork fat, salt, spices and rice flour. At the end of this period the hams, after the appropriate checks, obtain the fire-branding, thus becoming Modena PDO hams.

The origins of Modena Ham PDO can probably be traced back to the Bronze Age. In fact, it seems irrefutable that on the banks of the Panaro River, pig breeding as a domestic animal began earlier than in any other area of Emilia-Romagna. The introduction of the practice of preserving salted meat can be attributed instead to the Celts and later to the Romans. With experience also came the practice of drying meat by exposing it to the air to improve its preservation and quality; the name 'prosciutto' in fact seems to derive from the Latin prae exustus meaning 'well dried'. In more recent times, among the papers of the Camera Ducale Estense, a list of supplies for Cardinal Rinaldo's kitchen (1670) can be found in which the distinction between mountain ham and prosciutto nostrano appears. Confirming its value, unconsumed ham was not discarded, but reused in recipes handed down to us, such as the famous tortellini.

Characteristics

Modena Ham PDO has a rounded shape and is devoid of the foot. It normally weighs between 8 and 10 kg at the end of maturation. When cut, it is bright red in colour. The flavour is savoury but not salty, with a pleasant, sweet and intense aroma. It has been copied all over the world, but is inimitable for the genuineness of the raw material, which is strictly Italian and from our territory. No additives or artificial preservatives are used, just pork and salt, nothing more.

Pairings

Modena Ham PDO is a healthy product that can be combined with all meals and with many dishes.

The ideal is to cut it into thin slices just before bringing it to the table. It fully expresses its flavour accompanied by bread, breadsticks or, in the Modenese tradition, by the classic crescentina or tigella, in combination with other cold meats and soft cheeses. It is excellent paired with classic melon, but also with kiwi or figs. Modena Ham PDO also appears in numerous dishes: in the filling of traditional fresh pasta (tortellini), as a sauce for dry pasta or to flavour white meats. It goes well with both white and medium-structured red wines, such as Spergola or Lambrusco.

Pork meat, salt.

Modena Ham PDO on the bone can be stored hung in rooms with a temperature between 17 and 20 °C. The boned and packaged product is kept for at least 6 months in a refrigerated environment at a temperature not exceeding 10 °C. Once started it should be protected with a cloth or transparent film.