Charcuterie Items: Prosciutto and Manchego Cheese

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Charcuterie Items: Prosciutto and Manchego Cheese

Prosciutto

Prosciutto is one of the most classic charcuterie items, belonging to the category of cured meats. Prosciutto is dry-cured ham and is one of the oldest forms of Southern European characterize, tracing its roots back to the Romans. Although it might be found all along the Mediterranean coast, the most well-known is authentic Italian Prosciutto. The recipe is simple, consisting of taking a full bone-in ham from the hind leg of a pig; it is cleaned and then heavily salted, with variations of salt differing, but it is typically sea salt, which removes leftover moisture and aging the ham. The meat is then left in a cool but dry environment, with cheaper cuts maturing for several weeks, while more expensive versions can mature for 8-16 months (Victory, 2021). It is sliced very thinly and placed on the charcuterie board in a ribbon-like form. Prosciutto is best accompanied by parmesan cheese in a combination known as Prosciutto di Parma. Fruit is also a classic Italian match for Prosciutto, matching the saltiness with sweetness in a common pairing where a piece of Prosciutto is wrapped around a fresh piece of cantaloupe.

Manchego Cheese

Although meats are a critical element of most charcuteries, cheeses also play a fundamental part and can serve as a central piece in the absence of meats (i.e., vegan). A popular cheese to include is Manchego cheese. This is a traditional Spanish cheese that has been made in the country for thousands of years, with archaeological evidence pointing to Manchego production before the time of Christ. Manchego cheese is made fully from sheeps milk in the La Mancha region of Spain, using the local breed of sheep. The milk is delivered to the creameries that are located near the pastures, where it is poured in heated vats, adding rennet and culture. The milk coagulates, producing a curd; it is drained and placed into molds. The cheese is then soaked in a brine of water, salt brushed with olive oil, and set to age. It can take between two weeks and one year to mature (Castello, n.d.). It is often served by being sliced into long triangular pieces with the rind on one side since it is a firm cheese. A variety of things go well with Manchego cheese, including Spanish crackers (both savory or sweet), olives, almonds, and walnuts, and sweet spreadable such as honey or marmalade.

References

Castello. (n.d.). Manchego cheese.

Victory, M. (2021). The art of charcuterie: Exploring the craft food trend and Nashvilles picnic companies. UWIRE Text, 1. Web.

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