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GLOSSARY

Ageing 

Period during which the cured meat rests in an environment with controlled temperature and humidity levels, progressively losing weight and acquiring its specific organoleptic characteristics.

Essential Amino Acids
They make up proteins, particularly those of animal origin. They are important for the body, which cannot produce them on its own and has to receive them through its diet.

Fats 

These are present in pork and can be divided into “saturated” and “unsaturated” fats. The latter are believed to be “good” for the diet and are around three times higher in Italian cured meats, while saturated fats (bad) are considerably reduced.

Heavy pig 

This is the most suitable pig for the production of quality cured meats. It is large in size, with plenty of muscle, well-developed thighs and rump, and a proper covering of fat.

INEQ

The Istituto Nord Est Qualità (North East Quality Institute) is the inspection body of the Prosciutto di San Daniele Consortium as well as the Prosciutto Veneto Berico, Prosciutto Toscano, Vallée d’Aoste Jambon de Bosses, and Prosciutto di Sauris Consortia.

IPQ

The Istituto Parma Qualità (Parma Quality Institute). This is a private body authorised by the Ministry of Agricultural Policies, pursuant to EEC Regulation No 2081/92 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. The IPQ carries out checks in order to ensure that the abovementioned products meet the requirements of the respective production regulations. It is the inspection body of the Prosciutto di Parma and Prosciutto di Modena Consortia.

Norcino (pork butcher)

Term used to indicate an expert in meat processing and cured meat production. This term derives from Norcia, the undisputed historic hometown of many butchers and delicatessens.

Perna 

The ancient Roman term for pork leg.

PDO

Protected Denomination of Origin is used to designate products explicitly linked to the geographical area after which they are named and are characterised by two specific conditions: the production of the raw materials and their transformation into the finished product must take place, subject to certain exceptions, within the defined area after which the product is named; the quality or characteristics of the product must be primarily or exclusively determined by the geographical environment of the place of origin, including natural and human factors, such as the climate, the quality of the soil, and local technical expertise.

PGI

Protected Geographical Indication is used to identify products linked to the region after which they are named, but this is less strict or of a different nature to that which characterises PDO. To receive PGI status, the product must first originate from the geographical area after which it is named, but it is sufficient that one of the production phases takes place within the defined area, while the raw materials may come from other regions.

Piercing 

Procedure during which the maturity and quality of the raw ham is checked using a horse bone needle.

Resting
Phase after salt-curing, which takes place in special storerooms with controlled temperature and relative humidity levels, ensuring that the dehydration process of the ham is thorough and uniform.

Rind 

Pig skin.

Salt-curing

Period during which the salted meat is stored in an environment with controlled temperature and relative humidity levels in order to allow the salt to permeate the meat properly.

Salting 

Process during which the pork leg is scattered with salt.

Smoking 

Smoking is a chemical and physical process used in the preparation of preserved meat, fish, sausages and cheese. This technique makes it possible to preserve the treated products because the smoke prevents microbial growth and delays fat oxidation. The molecules released by the combustion of plant material not only have antiseptic and antioxidant properties, but also create a specific aroma. Moreover, the smoke generates an oxygen-poor environment, which encourages the formation of HNO2 , a germicidal agent that kills clostridium bacteria. The preservative effect derives from the presence of aliphatic and aromatic (phenols) compounds, acetic and propionic acids, and formaldehyde.

Sugnatura (pork fat application)

Raw hams undergo a process of “sugnatura”, during which the muscular parts are coated with a mixture of pork fat, salt and ground pepper and other ingredients which vary according to traditions. This process prevents the ham from drying out too quickly.

Washing

After a period of rest, the pork legs are washed in lukewarm water to remove any surface sheen which may have formed on the ham.

Principe di San Daniele S.p.A. a socio unico - Sede legale: SAN DORLIGO DELLA VALLE (TS) - VIA J.RESSEL NR. 1
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