The Cooked Ham from Salumificio Freoni Danzi is a product classified as high quality, originally made from selected legs, flavored with spices and aromas, steamed, vacuum-packed, and pasteurized. Cooked Ham: Historical Notes Cooked ham is a food with a long history and tradition, dating back to ancient Rome, where traces of recipes for processing pork meat have been found. Cooked ham is nothing more than a “large roast” and therefore its discovery is attributed to the Romans who, during the wars in the Northern regions of Europe, tried to facilitate the cooking of the roasted pork leg by boiling it in water and aromas. Its production requires some essential stages: the selection and slaughter of the pig, the processing of the hind leg, steaming, and packaging. Cooked Ham: Nutritional Values Cooked ham is not only a source of protein but is also rich in zinc, iron, minerals, and B vitamins, making it a complete food from a nutritional point of view. The energy contribution to our body varies according to the amount of fat maintained during the defatting process. How can you tell if a ham is of good quality or not? Quality depends on the amount of water present in the meat; in particular, the wetter the ham is, the lower the quality. You also need to be careful about what you buy; often, in fact, cooked ham is replaced by a very similar but less valuable product: cooked pork shoulder. A Cooked Ham: three different qualities Perhaps you do not know that, due to a decree from the Ministry of Productive Activities in 2005, there are three categories of this cured meat that reflect three levels of quality. The one simply called “cooked ham” is the basic product, made from processing the pig leg. All those hams with a moisture content equal to or less than 81% fall into this category. The second category is called “selected cooked ham”; to fall into this classification, at least three of the four main muscles of the pig leg must be visible and its moisture content must be equal to or less than 78.5%. The third category is represented by “high quality cooked ham” which, unlike the selected one, is more precious and sought after as it necessarily requires the use of boneless leg: its processing allows for a ham with a moisture content of less than 75.5%.
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The Cooked Ham from Salumificio Freoni Danzi is a product classified as high quality, originally made from selected legs, flavored with spices and aromas, steamed, vacuum-packed, and pasteurized. Cooked Ham: Historical Notes Cooked ham is a food with a long history and tradition, dating back to ancient Rome, where traces of recipes for processing pork meat have been found. Cooked ham is nothing more than a “large roast” and therefore its discovery is attributed to the Romans who, during the wars in the Northern regions of Europe, tried to facilitate the cooking of the roasted pork leg by boiling it in water and aromas. Its production requires some essential stages: the selection and slaughter of the pig, the processing of the hind leg, steaming, and packaging. Cooked Ham: Nutritional Values Cooked ham is not only a source of protein but is also rich in zinc, iron, minerals, and B vitamins, making it a complete food from a nutritional point of view. The energy contribution to our body varies according to the amount of fat maintained during the defatting process. How can you tell if a ham is of good quality or not? Quality depends on the amount of water present in the meat; in particular, the wetter the ham is, the lower the quality. You also need to be careful about what you buy; often, in fact, cooked ham is replaced by a very similar but less valuable product: cooked pork shoulder. A Cooked Ham: three different qualities Perhaps you do not know that, due to a decree from the Ministry of Productive Activities in 2005, there are three categories of this cured meat that reflect three levels of quality. The one simply called “cooked ham” is the basic product, made from processing the pig leg. All those hams with a moisture content equal to or less than 81% fall into this category. The second category is called “selected cooked ham”; to fall into this classification, at least three of the four main muscles of the pig leg must be visible and its moisture content must be equal to or less than 78.5%. The third category is represented by “high quality cooked ham” which, unlike the selected one, is more precious and sought after as it necessarily requires the use of boneless leg: its processing allows for a ham with a moisture content of less than 75.5%.
