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Gastronomy Ham
Gastronomy Ham | Istrian ham |
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Its prestigious place among gourmets, Istrian ham thanks, primarily, strict respect of traditional rules of breeding pigs, using special processing pork Buta, until its drying and unique combinations of spices, which makes him recognizable flavor. Istrian ham is produced without nitrate and nitrite levels and nitrate, and without the smoke (which also has harmful ingredients), and, therefore, among the healthest products of this kind in the Mediterranean. Swine in Istria daily meals at least one meal - the pig was a member of the family. Pull the skin from Buta, squeezing in the "coffers", liniment salt and pepper, coating a mixture of bay leaves, rosemary, and sometimes garlic and drying at bora - are the personal secrets of each master. Ham is usually dry year, and the cuts are, exclusively, a knife - no way machine. Before ham, usually on Easter methods are shoulder or Spaleto as called Istria. Shoulder part of the mandatory meals, and some prepared in the manner gira-volta. On olive oil Peka is (or better yet up) fete the young ham, and at the end adds little Malvazija and let that all dread. Ga few specifics makes a unique product in the entire world, not only in Croatia. First, the pigs which produce must be grown in Istria, the second in the preparation of ham is not smoking (as opposed to the Dalmatian smoked ham). Then - ham is good to cover the mixture of spices (salt, pepper, garlic, laurel, some used and rosemary) and dried in the air. Ga unique in the world makes and processing (from Buta to download the entire skin with all the subcutaneous fatty tissues with the exception of 4-5 cm of skin on the pop joints for which the ham is tied with the drying). Specificity is dictated, and climatic conditions on the peninsula of Istria. The first phase consists of zrenja drying in air (about 5 months), the second phase of further drying in a dark room with lower bandwidth (the minimum duration of 6-8 months), although it is not rare that the "maturation" and lasts for 2 years |
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