The prosciutto cotto (cooked ham) is obtained from hog thighs, boned, salted and then cooked: the thighs are the same for the production of the prosciutto crudo (raw ham).
The prosciutto cotto (cooked ham) is obtained from hog thighs, boned, salted and then cooked: the thighs are the same for the production of the prosciutto crudo (raw ham). The shape of the cooked ham is rounded, while inside this deli meat is light pink with a thin border of fat which contributes to the fullness of its flavour, delicate but typical, like the perfume that characterizes it. It is a product recently added to the tradition of Italian delicatessen but despite this it is today the most appreciated by consumers, both for its nutritional characteristics and for its gastronomic versatility. There are also special versions, such as “roast” or “herbal”.
The first processing phase of the prosciutto cotto is the deboning, which can be carried out manually or by a deboning machine; the deboned hams, also called “in pulp” hams, are then subjected to brine injections through a multi-needle syringe machine, which allows a solution of salt, flavourings and other condiments to be introduced into the meat. This is all necessary for the preparation of this product. Then there is the so-called “zangolatura” (churning), a sort of massage allowing to obtain a greater uniformity of the product. The hams are positioned in special forms and cooked in special ovens at a temperature of 75 °, for a variable period of time – depending on the size of the ham (on average, between 9 and 12 hours).