Pig: Forget the bacon, Prosciutto and Pancetta please!

Concept from book:

Ch. 6 Farm Meats

The process of making prosciutto is a long and lengthy one, more than one may think. And getting the absolute thinnest slice at the local deli counter isn't going to cut it.

As simple as this process may be, it is an art form of itself using the curation of flavors and time. Unlike traditional deli meats that are heavily processed, true prosciutto does not need nor require nitrates.

 ??  Reminder Tip: Nitrates are added preservatives to give color and act as an anti-bacterial agent, but in doing so, has a carcinogenic effect

The main ingredients in creating a quality cured meat include salt, air, and time.

That's it!

Now, each region in Italy has their own unique process when comes to how they prepare prosciutto. The richness and depth of flavors is as unique as a grape variety is to its own respective region.

When it comes to salting, a ‘maestro salatore’ aka master salter, is assigned with the special task of making sure the meat is properly coated. The benefits of using sea salt is how it acts as a natural antibacterial agent.

At the completion of this part of the task, the time between absorption and drying will vary. This piece right here is where the magic of each region specializes in. The bare minimum time for the drying process can be as little as 13 months. For premium cuts the process can be 48 months or longer.

That is as natural as it gets for these quality cuts!

When I dined at a Mendocino Farms at the Pruneyard, they had a particular Fall salad that I was eyeing. It included walnuts, feta cheese, beets, and the dreaded chicken. As I scanned quickly through the rest of the menu items, nothing else was really calling out to me. I mentioned that I would love to have this salad, but was wondering if there was anyway for the chicken to get swapped out for a better alternative. David kindly and enthusiastically provided me several options, prosciutto being one of them.

"Yes, I'll take the prosciutto!" I said excitedly.

Happy with my option, I happily waited in their outdoor dining area with my significant other. There was a slight chill in the air as Fall was coming. As I was about to go ask about heating lamps, there David was, bringing us some waters. I asked if they could turn on the heating lamps. He said he would ask the manager about it felt positive it was possible.

Before I knew it, the lamps were turned on above our heads as we waited for our meals!

Earlier, I mentioned David provided other options. I could have gone with the tofu, and the other select alternatives I can't recall since I was so hungry! What stood out to me from all the others was the prosciutto. Since I had not had too much to eat that afternoon, the protein profile, low carb intake and rich nutrient dense components helped regulate my body's systems immediately.

Because this does not fall into the category of processed meats, Prosciutto is included in the Farm Meats section of PEcK. 

As I wrapped up my meal, David came back out to check in on us. I thanked him for his outstanding service in creating a great experience for both us. Especially in making it easy to apply PEcK?

*Disclaimer: The entire contents of this article is based upon the informed opinions of Ruth Uribes. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information in this article is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Ruth Uribes. Neither author nor publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information of this content. Please make your own health care decisions based upon your research and in partnership with a qualified health care professional before beginning any form of lifestyle changes.