What You Need to Know
The technique involves slowly pouring pork fat into a mixture of ham and aromatics while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of fat to ham.
This technique is unique to Emilian cuisine and is used to make ham sauces for pasta and other dishes.
Steps
- 1.
Prosciutto Rosa (Parma, Italy): Creates the velvety pink sauce for veal cutlets
- 2.
Jambon Persillé (Burgundy, France): Forms the gelatinous matrix binding the ham terrine
- 3.
Schinkencreme (Bavaria, Germany): Base for elaborate charcuterie presentations
The Science
Primary Reaction
emulsification