Palma style ham

Air dried cured meat and salami recipes

Palma style ham

Postby wallie » Thu Jul 21, 2011 5:54 am

I am looking for a recipe for a Palma style ham cure, any links appreciated.
Also wondering if its possible to use cure 1 and salt petre instead of cure 2.

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby grisell » Thu Jul 21, 2011 7:05 am

I get a dejà vu feeling here. I think this question has been up before, but I still have to ask:

Is that Palma, Mallorca or Parma, Italy?
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3171
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby BriCan » Thu Jul 21, 2011 7:45 am

Wallie, I sent U a file that I saved some time ago, it might be helpful
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2203
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby wallie » Thu Jul 21, 2011 2:20 pm

Hi Robert
Thanks for the attachment,

André
Palma anywhere basicaly air dried ham.

wallie
wallie
Registered Member
 
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby wheels » Thu Jul 21, 2011 4:28 pm

Wallie

Is this of any help:

http://forum.sausagemaking.org/viewtopi ... arma#63416

The method is here:

http://forum.sausagemaking.org/viewtopic.php?t=2223

Hope this helps.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby grisell » Fri Jul 22, 2011 7:03 am

wallie wrote:[---]
André
Palma anywhere basicaly air dried ham.

wallie


I wasn't asking to be nitpicking. Mallorca makes one type of ham, and Parma another.

The links wheels gave you will not make a Parma style ham. In Parma (and San Daniele, the second of the two famous Italian hams), nothing but sea salt is used; no spices, cure nor sugar. In this way, the taste of the meat itself is allowed to play the first fiddle. Naturally, this requires top quality meat and salt.

Here are a few links to show you how Parma, San Daniele and Bayonne hams are made. (You can use e.g. googleTranslate)

http://www.prosciuttodiparma.com/lavorazione/tappe/
http://www.prosciuttosandaniele.it/home ... n=145&l=it
http://www.jambon-de-bayonne.com/en/how-it-is-made.asp
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3171
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby wheels » Fri Jul 22, 2011 11:45 am

wallie wrote:Palma anywhere basicaly air dried ham.



Phil :wink:
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby grisell » Fri Jul 22, 2011 12:00 pm

wheels wrote:
wallie wrote:Palma anywhere basicaly air dried ham.



Phil :wink:


It's a matter of taste of course. We've been through this before. Just wanted to give him my opinion. :wink: :D
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3171
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby grisell » Fri Jul 22, 2011 12:59 pm

However, he wrote basically, which I interpret as basic, i.e. without superfluous seasoning.
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3171
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby wheels » Fri Jul 22, 2011 4:03 pm

I'm certainly not going to get into that debate; it all boils down to persoanl choice. Wallie's got options now.

Phil :D
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 5 guests