Saturday, January 29, 2011

Speck Alto Adige - Jambon de Parme...

PROSCIUTTO di PARMA:



SMELL AND TASTE

The aroma of a good Prosciutto di Parma should be fragrant, delicate, sweet and balanced. It should smell like aged meat.
Taste a slice by placing it all in your mouth. Does it have the intensity and flavors that are characteristic of Prosciutto di Parma: sweet, lightly salty, fresh, balanced and sharp in the throat.
Swallow the slice you just tasted and close your eyes. Exhale out of your nose to analyze the retro-nasal sensations, particularly their intensity and persistency. The aroma should be that of aged meat and red berries.
To evaluate the texture of the slice, think about how easy or difficult it was to chew. If the prosciutto is good, it should create a balanced sensation between tenderness and tendency to melt.



Serving suggestions:
Perfect alone, or when paired with melon or fresh figs; wrap it around roast meat or bread sticks; cut into ribbons and roasted makes a great garnish for appetizers, pasta dishes, seafood plates


PROSCIUTTO PIZZA
Sliced Prosciutto di Parma, Parmigiano, mozzarella, provolone, fontinella and arugula with extra virgin olive oil.



Jambon de Parme (Prosciutto di Parma)
Élaboré à partir de porcs élevés dans le nord de l'Italie, au pied des Appenins, et alimentés en partie de châtaignes. Le processus de maturation dure au minimum 10 à 12 mois. De texture douce et peu consistante, son goût est à peine salé et sa saveur moins intense que celle du jambon serrano, car sa teneur en eau est plus importante. Après l'Italie, c'est la France et les Etats-Unis qui sont les principaux consommateurs de ce jambon qui jouit de grande popularité. De fait, c'est le principal concurrent du jambon espagnol à l'échelle internationale.



Jambon San Daniele (Prosciutto di San Daniele)
Fabriqué uniquement dans la commune de San Daniele, c'est le second jambon d'Italie le plus connu. Sa forme en guitarre est un trait distinctif. Son temps de maturation est d'un an minimum.



Speck Alto Adige
Ce jambon a un goût particulier, résultant de son procesus de fumage et des ingrédients utilisés.

Speck dell' Alto Adige, a variety of cured ham from the northern regions of Italy, is much leaner than its fatty bacon cousin. It is more associated with Prosciutto de Parma and Pancetta, but unlike Prosciutto, Speck is smoked.

Speck is a dried cured ham made from the a pig's thigh, is boned before curing, It is cured in salt, pepper, juniper, bay leaves, garlic, and then dried cured for about five months. When we speak of Speck, we are actually referring to Italian Speck, which is a type of cured pork such a Prosciutto and Pancetta.

Trentino-Alto Adige - 

Trentin-Haut-Adige




Le speck est une cuisse de porc fumée provenant d'une région autonome de l'Italie, à l'extrême nord-est : le Trentin-Tyrol-du-sud (ou Trentin-Haut-Adige). Dans ce coin d'Europe assez méconnu, les habitants y parlent allemand, italien et ladin (langue d'origine romane et typique de la zone frontalière entre l'Autriche, la Suisse et l'Italie). On y fabrique encore le speck selon des méthodes artisanales avec des herbes, des épices, à la fumée d'un feu de bois. C'est essentiellement dans la province germanophone de Bolzano que cette charcuterie est produite. La baffa est le nom donné à la forme caractéristique rectangulaire de ce morceau de porc fumé. Chaque pièce est marquée au fer rouge avec l'appelation "Haut-Adige". L'authentique speck doit avoir une couenne bien marquée, peu épaisse et il doit être toujours dur au toucher. Si vous avez un petit penchant pour la partie sèche des jambons crus, ce morceau de choix (que l'on ne nomme pas "jambon" mais uniquement "speck" d'après les puristes) est fait pour vous.  
Et je me dis que j'aimerai bien un jour visiter ce petit coin de paradis en Italie...

Entrée Froide
Bouchèe de mozzarella Speck et roquette



24 bouchées de mozzarella
24 tranches de Speck Alto Adige IGP
100 g de roquette
huile d’olive extra-vierge

Entourer les bouchées de mozzarella avec des tranches de Speck Alto Adige IGP et les fixer à l’aide d’une pique en bois. Glisser la roquette entre le Speck et la mozzarella et assaisonner selon le goût, avec de l’huile d’olive extra-vierge.


THE FOODS

Amid the towering Dolomites of this northernmost region, Latin and Teutonic cultures mingle but don't always mix. In Alto Adige (or Südtirol, the German-speaking province of Bolzano), Austro-Tyrolean cooking prevails with wursts, cabbage, potatoes, rye bread and dumpling soups. In Trentino (the province of Trento to the south), Italo-Venetian traditions of polenta and pasta take on Alpine accents with butter, cheese, game and wild mushrooms.
By now, though, many recipes are shared. South Tyroleans may dine on pizza or spaghetti as readily as Trentini eat crauti (sauerkraut) or canederli (the bread dumplings called Knödeln in German).



Trentino-Alto Adige, is walled in by the Rhaetian Alps and the Dolomites, so that only about 15 percent of the region's land is cultivable and much that is produced is fruit and wine grapes. The difficulty of growing vines on steep, often terraced hillsides compels growers to emphasize quality. About three-quarters of production is DOC and a major share of the wine is exported.


There’s a strada del vino (Weinstrasse-wine route) that runs mostly in Alto Adige from Salarno to Bolzano.


Trentino-Alto Adige, with borders on Austria and Switzerland, is split into two distinct provinces. Trentino, around the city of Trento (or Trent) to the south, is historically Italian in language and culture. Alto Adige, around the city of Bolzano (or Bozen) to the north, is known as Südtirol to the prominent German-speaking population. The South Tyrol, historically part of Austria, is officially bilingual.



Santa Margherita Pinot Grigio 2005


Pinot Gris/Grigio from Trentino-Alto Adige, Italy


Winemaker's notes:
This dry white wine is pale straw-yellow in color. The clean, intense aroma and dry flavor with pleasant green apple aftertaste make Santa Margherita Pinot Grigio a wine of character and versatility.

Culinary suggestions:
Excellent as an aperitif, ideal accompaniment to seafood salads and fish- and shellfish-based pasta and rice courses. Perfect with white meats and boiled or grilled fish and with soufflés.