COTT COOKED HAM

Cooked Ham is a cooked cured meat, not stuffed that is partly covered with rind. It is obtained from the leg of the pork, so no other parts of the animal are used during the production of Prosciutto Cotto. Cott the Cooked Ham is born from the selection of the best pork thighs born and raised exclusively in Italy. For its production we choose the best PP thighs (for Parma), a particular kind that can be destined, given the high quality, for the production of Parma Ham.

There are three distinct types of Cooked Ham that govern the production and sale of this cured meat throughout the Italian territory:

• High quality cooked ham: to fall into this category, at least three of the four main muscles of the pork leg must be identifiable. Furthermore, the humidity rate must be between 75.5% and 76.5%.
• “Selected” cooked ham: in this case too, at least three of the four muscles of the whole pork thigh must be identifiable. For the cured meat to fall into this category, the humidity level must be between 78.5% and 79.5%.
• Cooked Ham: it is obtained from the pork thigh and the humidity content must be between 81% and 82%.

Cott Cooked Ham is a high quality cooked ham, very fragrant on the nose and characterized by spicy and citrus notes. The manufacturing process to which it is subjected gives it a delicate flavor. It can be enjoyed in different ways: as an aperitif, in cubes or cut into slices; natural between two slices of bread and for many creative recipes. In the special section of our site you can find many ideas from which to be inspired! The perfect match? To enhance the unique flavor of this delicious salami, we recommend a dry and fresh white wine with a discreetly savory and soft taste like a Vernaccia di San Gimignano DOCG.

Processing

Cott Cooked Ham is born from the selection of the best Italian pork legs that are flavored with natural aromas and selected spices, for a product with a unique flavor. The production of Cott il Prosciutto Cotto follows very specific phases. The pork leg is boned and massaged for a few days. Subsequently, the salting process takes place which, unlike most whole cured meats, is not applied from the outside on the surface, but through a process of inserting the saline of ingredients inside the meat so that they are absorbed uniformly. over the entire surface. The process that is called churning follows: a real slow massage that can last up to 70 hours. The subsequent stages of processing consist of cooking in steam ovens, cooling and finally the husking which regulates the shape and cleans the surface. They are then placed in an aluminum bag and pasteurized.

Background

Cooked Ham has very ancient origins, probably dating back to ancient Rome. Despite being a cured meat, Prosciutto Cotto is comparable to a “large roast”. Its discovery, therefore, is attributable to the peoples of the northern regions of the Roman Empire who tried to consume the pork leg by boiling it in water and flavoring it with aromas. It is possible that the legionaries acquired the knowledge for the preparation of cooked ham from the conquered barbarian populations, such as the roosters or the Lombards. It is no coincidence that the regions that produce the best Cooked Ham, given the long history of tradition, are: Lombardy, Liguria, Piedmont, Emilia-Romagna and Friuli Venezia Giulia.