Field Report; from The New York Times MagazineIt takes eight to 24 months to transform a pig's hind leg into complex, rich and faintly salty prosciutto. Everything matters, from the breed and weight of the pig to the type of salt used and even the weather.
If salami is the blog of cured meats, then prosciutto is the great novel. ...
... A salami requires anywhere from 20 to 120 days to cure, making it popular with chefs who want to put their house-made stamp on a rustic appetizer. But the best prosciutto requires 8 to 24 months to transform the salt-covered hind leg of a pig into a $35-per-pound luxury, a rosy meat that, when thinly sliced, is a complex, faintly salty delicacy that dissolves into richness on the tongue. ...
Full Story: Aging Gracefully; By CHRISTINE MUHLKE
ORGANIC LIFESTYLE: ≈ ≈
TRAVEL ≈ ПУТЕШЕСТВИЕ: @ § § §
0 commenti:
Post a Comment