Behind the Scenes: How Prosciutto di Parma is Made | Serious Eats
Geege Schuman stashed this in Yum
Meat-massaging, horse bones, firebrands, and a whole lot more: Check out the slideshow to see how prosciutto di Parma gets made!
TestingQuality control is paramount with any Denomination of Protected Origin product. But how do you test a ham without cutting the whole thing open?
By smell. Here, an inspector inserts a sharpened tool made of...horse bone. Why? Horse bones are porous in such a way that they pick up smells, but "lose" them within seconds. Thus, jab a ham, smell the bone, and you'll get a whiff of what that ham smells like inside, but only for a few moments. Then the smell is gone and the bone's ready to go again.
Inspectors test each ham at a few key points—near the bone, further away, and so on—smelling for any defects.
Not sure if this is an awesome job or a terrible job to have.