Salmon ham
As Lachsschinken the light is cured and smoked central chop pieces of pig called. It is very lean and has a mild taste. The Parisian salmon ham, which is wrapped in a thin layer of bacon to protect the meat from drying out, is famous.
Salmon ham is not made from ham or salmon - " salmon " refers to the central piece of cutlet, hence the name. The preparation is comparable to that of raw ham.
If it is also offered as a dietary food , it is legally subject to the Diet Ordinance . Dietetic raw cured products are foods that serve a special dietary nutritional purpose and thus differ significantly from other raw cured products. They can have a lower sodium content, a lower content of saturated fatty acids or an increased content of the healthy, polyunsaturated fatty acids. Often the total fat content or the total calorific value of the product is limited or the sodium content is reduced.
Production of the Parisian salmon ham
Only carefully cut, fat and sinew-free parts of the boneless pork loin from the fillet chop are used. This part of the meat is subjected to a mild curing process, often with the addition of special "house seasonings".
When the pork salmon has taken on a bright red curing color after about 4 to 6 days, it is washed off and the surface is air-dried. Then the salmon are portioned and covered with a thin sheet of bacon about 4 mm thick. These blanks are in the thin, supple made in warm water intestinal serosa ( Gold's skin ) of the bovine Butte taken (cecum bovine), firmly pressed and wrapped with twine red at equal turns. Then it is smoked in cold smoke so that the blanks get a golden yellow color. Advantages of this process are the preservation of juiciness, the extension of the shelf life and the optimization of the appearance.
Nowadays collagen or plastic foils (stretch mesh tube) are used (if at all) for shaping , because the extraction of the gold bat skin is very complex.
Individual evidence
- ↑ Salmon ham. In: Edeka Zentrale AG & Co. KG. 2019, accessed September 27, 2019 .
- ↑ Salmon ham. In: Susanne Jung, food product knowledge. 2019, accessed September 27, 2019 .