Misti

Question 1

Prosciutto di Parma

Answer 1

An uncooked, uncooked, dry-cured ham from the back legs of a pig. The DOP requires that it only comes from the city of Parma in the northern Provence of Emilia-Romagna. The aging process is also required to be at least 1 year, though many producers exceed that minimum.

Question 2

Capocollo

Answer 2

Made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It’s a whole muscle salume, meaning it’s not made from ground pork, showing off its marbleization. It is often seasoned with red or white wine along with garlic and herbs/spices before being aged for at least 6 months.

Question 3

Speck

Answer 3

A dry aged ham similar to prosciutto. Made only in Alto Adige, the pork’s hindquarters are cold smoked before starting a curing period of about 22 weeks. Herbs and spices are often rubbed on, most notably juniper, which is native to the region. This process makes the meat darker and gives it more depth of flavor than that of the delicate prosciutto di Parma.