Charcuterie Cooking Recipe
The way charcuterie is cut is fundamental for optimizing taste. Italian charcuterie, for the most part, must be cut very thinly with a meat-slicing machine. Whether it is a portion of charcuterie or a whole piece, the preparation and slicing require care.
For example, the Consortium of Parma Kam (Prosciutto di Parma), the guarantor of the quality of this Protected Designation of Origin (PDO), the most consumed in Italy, gives the following instructions:
- Partial removal of the outer layer of rind from the piece to be sliced ½-¾ in. (10-20 mm).
- Partial removal of the fat: leave half the thickness of fat. The fat from Parma ham, rich in unsaturated fatty acids, contributes to the softness of its texture and to its sweet flavor. It is therefore better to leave some fat surrounding the lean.
- The thickness of each slice, to be cut by machine only, should be the same as a sheet of paper; this reveals the ham’s subtlety and its fine aromas and flavors.
- Slicing should only be done as required; this guarantees the freshness of each slice and the intensity of its flavor.
Which method is required to guarantee the ideal preservation of Parma ham?
| Parma ham | Temperature | Residual moisture | Shelf life |
| Whole, bone in | 60°F-140°F(14°C-18°C) | 55-65% |
|
| Boneless (packaging intact) | 30°F-50°F(1°C-10°C) | 6 months maximum | |
| Boneless (packaging removed) | 30°F-40°F (10C-6°C) with the meat area covered to prevent oxidation and incrustations | 1-month maximum | |
| Pre-sliced (prepacked) | 30°F~50°F (1°C-10°C) | 3 months maximum |
Bread Sticks Cooking Recipe | Grissini Recipe
Grissini are crisp bread sticks Jor serving with charcuterie and other antipasti.
Serves 4
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 20 minutes
Ingredients
- 1 ⅓ teaspoon (⅕ oz./6 g) fresh yeast
- ½ cup (100-120 ml) water
- 2 cups (7 oz./200 g) all-purpose flour 1 teaspoon (4 g) brown sugar
- 1 teaspoon (5 g) salt
- 3 ½ tablespoons (50 ml) olive oil (+ oil for the dough)
- 1 tablespoon (10 g) semolina
Cooking Method
- Dissolve the yeast in the water.
- Place the flour in a large bowl and make a well in it.
- Add the dissolved yeast (1), sugar, salt, and olive oil to the well (2).
- Mix everything together to form a compact mixture, then knead vigorously until a smooth dough is formed (3).
- Place the dough on the counter and shape it so that it is longer than it is wide (4).
- Lightly oil its surface (5) and sprinkle with the semolina.
- Let rise for approximately 1 hour.
- Cut the dough into stick shapes across its width (6) and stretch them gently by hand lengthwise, starting from the middle and working toward the ends.
- Place them on a baking sheet lined with parchment paper (7).
- Bake for 15 to 20 minutes at 400°F (200°C) until the breadsticks are well browned.
