What is this discoloured patch in my smoked prosciutto?
I bought an Italian selection of cooked meats from a well-known British supermarket chain, which begins with T and rhymes with Fresco.
Within this selection is smoked prosciutto. However, it appears to contain discoloured patches which range from light brown to black, and I’m unsure as to whether to be concerned.
My initial thought was that it may be peppercorns but, on closer inspection, it doesn’t appear to be, and I’m unsure as to whether to return the product to the store.
Best Answer
It looks like lard to me. The cut side of a ham is covered with lard to prevent drying out when curing, often mixed with spices. I wouldn't worry about it. Smoked cured ham is called speck in Italian, and mainly produced in the north, notably in Alto Adige.
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A disgusted Coles shopper feared she had been sold 'mouldy' prosciutto when she found crusty black marks on the cured meat, but Italian food fans quickly explained it was likely just dried salt. The Italian delicacy was dotted with dark blemishes, horrifying Lauren Phillips, from.Can prosciutto make you sick?
Prosciutto is one of the most popular Italian cured meats used in appetizers and pasta dishes. This thinly shaved pork has a delightfully salty-sweet flavor. However, it can potentially be 'too dry' or make you sick if you eat it past its expiration date. Prosciutto lasts for a long time, but will eventually go bad.Is prosciutto cured and smoked?
Cured, smoked, and hung to dry for months, this is the Southern answer to prosciutto. It's salty, with a rich flavor and deep mahogany color, just as delicious cut thick and pan-fried as it is shaved and eaten as charcuterie with biscuits.Why is ham pink?
Cured meats, such as bacon and ham, have a distinctive pink color produced by chemical reactions between sodium nitrite and myoglobin. The curing process begins by infusing fresh meat with a sodium nitrite solution where it is quickly converted to nitric oxide (NO).What is prosciutto meat?
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it \u201craw\u201d).Smoked Westphalian Ham Prosciutto Part1 How To Video littleGasthaus
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