High quality brusà cooked ham tied whole

High quality brusà cooked ham tied whole

The Prosciutto Cotto Brusà from the Pavoncelli Salumificio is a product classified as high quality, originally worked from selected hind legs, flavored with spices and aromas, roast cooked, and vacuum packed.

Prosciutto Cotto: Historical Notes

The prosciutto cotto has a long history and tradition, dating back to ancient Rome, where traces of recipes for processing pork have been found. The prosciutto cotto is nothing more than a “big roast” and therefore its discovery is attributed to the Romans who, during wars in the Northern European regions, sought to facilitate the roasting of the pig's leg by boiling it in water and aromatics.
Its production requires several essential stages: the selection and slaughtering of the pig, the processing of the hind leg, roasting, and packaging.

Prosciutto Cotto: Nutritional Values

The prosciutto cotto is not only a source of protein but is also rich in zinc, iron, minerals, and B vitamins that make it a complete food from a nutritional point of view. The energy contribution to our body varies based on the amount of fat retained during the scotennamento.
How can you tell if a prosciutto is quality or not? Quality depends on the amount of water present in the meat; particularly, the wetter the prosciutto, the lower the quality.
One must also be careful about what they buy, as often prosciutto cotto is replaced by a very similar, but less precious product: cooked pork shoulder.

A Prosciutto Cotto in Three Different Qualities

You may not know that, due to a decree from the Ministry of Productive Activities in 2005, there are three categories of this cured meat that reflect three levels of quality. The one simply called “prosciutto cotto” is the basic product, made from processing the hind leg of the pig. All those prosciuttos with a moisture content of less than or equal to 81% fall into this category.
The second category is called “prosciutto cotto scelto,” to fall into this classification, at least three of the four main muscles of the pig's hind leg must be visible, and its moisture content must be equal to or less than 78.5%.

The third category is represented by the “prosciutto cotto di alta qualità,” which, unlike the chosen one, is more precious and sought after as it necessarily involves the use of deboned leg: its processing allows for a prosciutto with a moisture content of less than 75.5%.

High quality brusà cooked ham tied whole: How is it produced

Pavoncelli, Veneto

Ingredients High quality brusà cooked ham tied whole

Nutritional values