PORK AND VEALKelly Grennon

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

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.

Pork Recipes◦ Porchetta:

http://www.food.com/recipe/porchetta-panini-284787

◦ Prosciutto Di Parma:

◦ Prosciutto di Parma with Garganelli and Peas◦ http://parmacrown.com/recipe/prosciutt

o-di-parma-with-garganelli-and-peas/

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/

◦ http://www.lifeinitaly.com/food/prosciutto.asp

◦ http://londonveal.com/?page_id=89

◦ http://www.starchefs.com/cook/product/porchetta-roast-pork