Interesting Facts About Parma Ham And Buffalo Mozzarella

By Author: Vikram Kuamr
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Anybody who loves fine food is sure to have heard about Parma Ham and Buffalo Mozzarella. However, did you know that very often, what we refer to as Parma Ham or Buffalo Mozzarella are not really the authentic thing? Because of the unprecedented popularity of these food items, many companies manufacture imitations of these, which look and taste almost like the real thing but the fact is, they aren’t the same.

Cured ham can only be called Parma Ham if it is manufactured and cured in the hills of and around Parma in Italy. Cured ham produced anywhere else is just a substitute. In fact, there is even an official consortium called the Consorzio del Prosciutto di Parma, which controls and protects the quality of the authentic Parma ham.

Similarly, while Mozzarella is a term that can be used for many different kinds of cheeses of Italian origin, Buffalo Mozzarella is a specialty cheese manufactured from the milk of the domesticated water buffalo.

So what makes both of these food items so special and unique? Can you really tell the difference between the original and the imitation? Anyone who has tasted the ...
... authentic Italian versions will immediately know the difference. No imitation, no matter how well made, can replicate the authentic taste and considering that there are not many ingredients that are used to manufacture either the ham or the cheese, the secret lies in the unique conditions that prevail in the regions where these foods are made.

The pigs that are used to produce the ham in the Parma region are necessarily only bred in a few select northern and central regions in Italy and there are only 167 companies in Parma that manufacture this ham. Every step along the way is carried out to perfection by trained professionals. In the salting stage, sea salt is rubbed into the meat by a trained maestro salatore. This is done in stages and takes about 3 weeks. The salting stage is followed by the resting stage where the ham is hung for about 10 weeks in climate-controlled rooms. There is then an initial curing stage followed by the greasing stage and the final curing stage. The quality testing is done after almost 12 months.

Authentic Parma Ham will typically be pale to deep rose in color and the fat will be white in color and not yellow. The texture is supple and velvety and it will have a rich, salty-sweet fragrance. Hams that are aged for longer periods of time will typically have a meatier flavor. While a vacuum packed chunk of ham can be stored up to 6 months at 4°C - 8°C, an opened pack should not be kept more than 40 days.
The manufacturing process of Buffalo mozzarella is no less elaborate. The milk is first coagulated using starter whey and the resultant curd is cut into large pieces and left to sit or heal. It is cut again after healing, the whey is drained out and the solid mass is placed in a hoop till it reaches a point where it can be stretched. The cheese is then kneaded by the cheese-maker till it becomes a smooth, shiny paste. Strands are then piled out and lopped off, forming what we see as individual mozzarella strands, which are then plaited or formed into a ball shape.

Author Bio.

When buying Parma ham or Buffalo Mozzarella, don’t settle for less than the real thing. To get these and other authentic food items delivered to your home, visitNifeIsLife.