{"id":1453,"date":"2010-09-22T10:51:29","date_gmt":"2010-09-22T08:51:29","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/jambon-de-parme-prosciutto-di-parma-specialite-italienne-avec-tradition\/"},"modified":"2010-09-22T10:51:29","modified_gmt":"2010-09-22T08:51:29","slug":"jambon-de-parme-prosciutto-di-parma-specialite-italienne-avec-tradition","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/jambon-de-parme-prosciutto-di-parma-specialite-italienne-avec-tradition\/","title":{"rendered":"Jambon de Parme (Prosciutto di Parma) \u2013 sp\u00e9cialit\u00e9 italienne traditionnelle"},"content":{"rendered":"

Jambon de Parme \u2013 une sp\u00e9cialit\u00e9 italienne appr\u00e9ci\u00e9e<\/h2>\n

Le Jambon de Parme<\/strong><\/a> ou en italien Prosciutto di Parma<\/strong> est l’une des sp\u00e9cialit\u00e9s italiennes les plus appr\u00e9ci\u00e9es. Son go\u00fbt aromatique et sa couleur rouge cuivre le rendent incomparable. Ce succ\u00e8s mondial a toujours \u00e9t\u00e9 une tentation pour les contrefacteurs, c\u2019est pourquoi le Prosciutto di Parma est aujourd’hui prot\u00e9g\u00e9 par le sceau DOP (appellation d’origine prot\u00e9g\u00e9e). L\u2019origine est \u00e9galement reconnaissable au cachet qui est une couronne \u00e0 cinq pointes portant l’inscription Parma. Ce sceau d\u00e9cern\u00e9 par l’UE garantit toutes les \u00e9tapes de travail, de l’origine et de l’\u00e9levage des porcs jusqu’\u00e0 l’emballage, dans une r\u00e9gion d\u00e9termin\u00e9e.<\/p>\n

\"Jambon<\/a>
Jambon de Parme fra\u00eechement coup\u00e9<\/figcaption><\/figure>\n

D’o\u00f9 vient exactement le jambon de Parme ?<\/h2>\n

Comme son nom l’indique, le Prosciutto di Parma<\/strong> provient de Parme. Toutefois, il ne vient pas de la ville, mais de la province du m\u00eame nom au nord-ouest de Bologne. Le lieu d’origine exact est Langhirano, \u00e9galement situ\u00e9 pr\u00e8s du fleuve Parma. C\u2019est de l\u00e0 que proviennent encore aujourd’hui la majorit\u00e9 des jambons de Parme<\/strong>. Pour la fabrication, on utilise exclusivement la viande des races porcines Large White, Landrace et Duroc, les porcs devant avoir \u00e9t\u00e9 \u00e9lev\u00e9s dans une zone g\u00e9ographique \u00e9galement d\u00e9finie.<\/p>\n

M\u00eame l’alimentation des porcs est d\u00e9termin\u00e9e, bas\u00e9e sur l’orge et l’avoine. Ils re\u00e7oivent \u00e9galement le petit-lait, produit r\u00e9siduel de la fabrication du parmesan, m\u00e9lang\u00e9 \u00e0 leur alimentation, comme c’est la tradition depuis des si\u00e8cles. La viande ne re\u00e7oit pas d’autres assaisonnements \u00e0 part du sel de mer. Les ar\u00f4mes sont lib\u00e9r\u00e9s uniquement \u00e0 travers le s\u00e9chage \u00e0 l’air et la perte d’eau qui en r\u00e9sulte.<\/p>\n

\"Salade
Salade de jambon de Parme et melon<\/figcaption><\/figure>\n

Recettes avec du jambon de Parme<\/h2>\n

Le jambon de Parme est tr\u00e8s appr\u00e9ci\u00e9 en antipasto avec du melon. La douceur et la jutosit\u00e9 du melon se marient id\u00e9alement avec la saveur pleine du jambon, \u00e9veillant l’app\u00e9tit pour plus. Une variante de cet antipasto est la salade de mozzarella de buffle, jambon de Parme et melon<\/a>, dont vous trouverez la recette dans notre base de donn\u00e9es. Un autre salade d\u00e9licieux est celle au poulet et jambon de Parme<\/a>. En plat principal, je peux vous recommander les Saltimbocca alla romana<\/a>, o\u00f9 des escalopes de veau sont enrob\u00e9es de jambon de Parme.<\/p>\n

\"Saltimbocca<\/a>
Saltimbocca alla romana<\/figcaption><\/figure>\n

Bien s\u00fbr, le jambon de Parme peut aussi \u00eatre simplement mang\u00e9 sur du pain, mais pour cela, aucune recette n’est n\u00e9cessaire. \ud83d\ude09<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Le jambon de Parme, ou Prosciutto di Parma, est une sp\u00e9cialit\u00e9 italienne prot\u00e9g\u00e9e par un label DOP. Originaire de la province de Parme, ce jambon est connu pour son go\u00fbt aromatique et sa couleur rouge\u00e2tre. Il ne contient que du sel marin et son ar\u00f4me est intensifi\u00e9 par le s\u00e9chage \u00e0 l’air.<\/p>\n","protected":false},"author":2,"featured_media":1452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1453","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nJambon de Parme (Prosciutto di Parma) \u2013 sp\u00e9cialit\u00e9 italienne traditionnelle - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/jambon-de-parme-prosciutto-di-parma-specialite-italienne-avec-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jambon de Parme (Prosciutto di Parma) \u2013 sp\u00e9cialit\u00e9 italienne traditionnelle - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le jambon de Parme, ou Prosciutto di Parma, est une sp\u00e9cialit\u00e9 italienne prot\u00e9g\u00e9e par un label DOP. 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