Prosciutto is a Italian delicacy made from pork rinds, or shoulder meat. It’s typically sold in blocks, called diavoli, which are about an inch and a half in diameter and long.
Par-tay-toh is the Italian word for “drop,” because you can buy it only in small, premeasured amounts. The term diabolico refers to this gift-able item of cuisine: A sweet and salty pork product that looks like melted chocolate.
We all have different reasons to consume prosciutto, but here we will focus on the health benefits because prosciutto is one of the most popular forms of meat available. Prosciutto can be found in many restaurants and homes, making it a very widespread source of meat.
There are several ways to eat prosciutto, but the best way is to cut it into thin strips and then fry some pieces of bread until they are golden and crispy.
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It’s a delicacy
Consuming too much prosciutto can cost you money. A 50-pack of prosciutto wallets can cost you around $6!
Paradoxically, you can pay more for prosciutto if you are overweight. If you are underweight, the price is less expensive.
Economists call this phenomenon a “cost switch.” When we consume something, we often pay more because we enjoy it more or it makes us feel better.
If you’re looking to cut down on your consumptions of prosciutto, try carrying a small piece of prosciutto with you. It is easy to grab a piece and take a few minutes to enjoy it before the rest of your group does!
You can also buy cheaper alternatives to Prosciutto di Parma.
Extreme processing
Prosciutto is a rather unusual meat. It is made from the belly of a pork animal, but it is not actually bacon!
Bacon has a rind that surrounds the pork product, making it look like bacon. Prosciutto has no external packaging at all, making it more difficult to source.
Sourced in very rare instances, prosciutto can cost up to $100 per kilo! This price tag is due to the limited amount of prosciutto that are sourced and purchased.
Since it takes so long to procure, it is very important to use quality prosciutto.
Helps preserve meat longer
As mentioned earlier, ham is a long lived meat. This is due to the trans fat content in some brands. Most trans fat-free ham is not long lived either due to availability or quality control.
Using less than 2½ hours as a guideline for storage is better than no storage at all. Many people use their new ham for two to four weeks before seasoning and cooking it, so having enough time to appreciate the longer flavor is important.
During storage, if the block looks dry and paper-like, chances are it is because it was.
Unique flavor
Prosciutto is a medium to dark red meat natively from Italy. It is also an Italian seasoning.
Ideal for serving guests
When matching a red or white item with a food item, it is important to consider how much the pair compliments each other.
A red and white item should be high quality, expensive prosciutto or Italian cheese. A cheap white item does not match well with this pair of foods.
When serving these foods, it is important to use quality materials such as paper instead of plastic. Paper has better heat conductivity and will retain more of the deliciousness of the food.
Lastly, keep in mind what season the food is and who they are serving. If you have a warm holiday party theme, pass on the plastic tchai tches-tshius and buy some real wood goblets! This will help save some money next year when renting out the venue again.
Fat content why so expensive
While many roe cheeses are low fat, some of them can be quite lean. This is thanks to these varieties being either monounsaturated or olive oil based.
Monounsaturation techniques like this make it more difficult for the cheese to break down, and therefore, not beoverly consumed. This prevents wastage as it stays in the fridge for a while before being used.
As monounsaturates are expensive, less expensive alternatives may be used. For example, use butter instead of margarine, or use less olive oil than waxed butter does. If needed, add less butter too!
Another factor that affects fat content is how much someone pays for the cheese. Some people may pay more for “lighter” cheese, which may not contain as much fat content.