Viktor Vagylevych

PASSION FOR BAKERY

Bauli prides itself in having combined the skill of homemade recipes with high technology to bring authentic Italian baked goods and holiday products to consumers.

With respect for traditions and ancient recipes, Bauli products are oven baked and made with the best quality ingredients. The Bauli family’s guiding principle has always been the passion for bakery.

Prosciutto di Parma

Prosciutto crudo is usually served thinly sliced.

Several regions in Italy have their own variations of prosciutto crudo, each with degrees of protected status, but the most prized are Prosciutto di Parma PDO from Emilia-Romagna and Prosciutto di San Daniele PDO from Friuli Venezia Giulia. Unlike Speck (Speck Alto Adige PGI) from the South Tyrol region, prosciutto is not smoked.

In Italian, prosciutto means any kind of ham, either dry-cured (prosciutto crudo or simply crudo) or cooked (prosciutto cotto) but outside Italy, it usually means either Italian prosciutto crudo or similar hams made elsewhere.However, the word "prosciutto" itself is not protected; cooked ham may legally be, and in practice is, sold as prosciutto (usually as prosciutto cotto, and from Italy or made in Italian style) in English-speaking regions.

The production of genuine Parma Ham is the story of a special relationship between man and nature.

Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. ‘Prosciutto’ is from the Latin ‘perexsuctum’ meaning ‘dried’ – an indication of the purity of Parma Ham production and its ancient roots.

It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour. Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece.

The similarity between present-day Parma Ham and its “ancestor” is evident and nowadays the tradition of Parma Ham is as strong as ever.

How it is made

Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible.

The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour. The meat becomes tender and the distinctive aroma and flavour of Parma Ham emerge.

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