The Butcher's Apprentice by Aliza Green

Author:Aliza Green
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2012-10-12T16:00:00+00:00

STEPS TO CURING PROSCIUTTO

Step 1—Salting: This is done at cold temperature—below 40°F (4.4°C)—to inhibit bacterial growth while the salt penetrates and drives moisture out of the meat. Many “uncured” meats are treated with nitrates or nitrites, either synthetic or from celery and other plant sources.

Step 2—Riposo: During riposo (Italian for “rest”), the meat is dried at cold temperature, allowing the salt to penetrate through the meat. This step is known as equalization.

Step 3—Stagionatura (aging): Once the meat has lost sufficient moisture, it is ready to be moved into higher temperatures where it develops its special texture, aroma, and flavor through enzymatic changes over time. Although edible, it would just be salty meat before this step.

Step 4—Trim and Package: To prevent oxidation and preserve the quality, whole muscle meats are vacuumed to remove the air and sliced meats are sealed in modified atmosphere or vacuum packaging.

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