Pork and Veal HTMS

1. PORK AND VEAL
Kelly Grennon

2. Pork
◦ Porchetta
◦ A whole deboned pig that is seasoned, rolled and cooked on a pit
◦ Culinary historian Nicolo Di Stefano believes porchetta got it’s start in Ariccia, a city outside of
Rome. Also believed to come from the 15th century
◦ www.veal.ca/home/veal-in-history
◦ Prosciutto
◦ Comes from an Italian word meaning to dry.
◦ All prosciutto hams share the process of salting and curing, how long it is cured and how much
salt is used varies by region.
◦ It’s said that prosciutto di parma dates back as far as 100 B.C., with Cato the “censor”
mentioning how good the air dried meat was, it became a trading point between Parma, the
rest of Italy and Greece

3. Prosciutto cont…
◦ Prosciutto di Parma is made from large locally raised pigs which are fed a strict diet
that includes whey from locally made Parmigiano-Reggiano cheese. (whey is a cheese
by-product)
◦ The Prosciutto di San Daniele of the Friuli region uses local sea salt in sparse amounts
and stacks the hams on top of each other.
◦ Both Parma and San Daniele hams are considered "sweet“
◦ Prosciutto Toscano of Tuscany is a "savory" ham with the salt and with pepper, garlic,
rosemary and juniper added to it.

4. Pork Recipes
◦ Porchetta:
http://www.food.com/recipe/porchett
a-panini-284787
◦ Prosciutto Di Parma:
◦ Prosciutto di Parma with Garganelli
and Peas
◦ http://parmacrown.com/recipe/prosciutt
o-di-parma-with-garganelli-and-peas/

5. Veal
◦ After the taste for veal passed to the Romans, it became so popular that Roman Emperor
Alexander Severus (222-235 A.D.) had to outlaw the slaughter of calves because the
breeding stock was being deprived.
◦ No one really knows who was the first to introduce veal ands particular recipes, but the
Milanese from Italy claim that as far back as 1134, when a banquet was given for the canon
of Milan’s ancient Church of Sant’ Ambrogio, the menu included “lombolos cum panitio,”
breaded veal scallops.
◦ The Italians also claim to have introduced Veal to France through Catherine de’ Medici,
who was an Italian born (Florence) Queen of France from 1533-1589.
◦ In Florence veal was considered a luxury, so much so that if it was served at a wedding dinner, no
other meat could be on the same menu
◦ Recipe: Veal Milenese
◦ http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-milanese-recipe.html
◦ http://www.keyingredient.com/recipes/98031/breaded-veal-scallopini/

6. ◦ http://www.lifeinitaly.com/food/prosciutto.asp
◦ http://londonveal.com/?page_id=89
◦ http://www.starchefs.com/cook/product/porchetta-roast-pork