May 13 2009
Pork luck
Tie me up and call me a swine, but man, do I love my pork. I admit that there are certain parts of this beautiful beast I’ve yet to sample, but frankly, I doubt that there is anything not to love about this “other great white meat”.
It is also one of the few foods to continue to inspire an emancipated group of gourmands and culinary alchemists alike, despite its time-honoured amity with some of the oldest and most venerated dishes we know.
On the farm, its nose for black gold (truffle) is legendary. On the plate, its penchant for muck is quickly forgotten. Over an open fire, its aroma is one of the sweetest bouquets known to man – said to be able to captivate even the most fastidious of appetites.
Its particularly humble existence also adds to its fêted reputation. If you ask me, the “o” in pork stands for ostentation. To quote one of my favourite food authors, MFK Fisher: “While it is very true that the rich Amphitryons (and that is indeed an ostentatious way of saying hosts!) are more apt to strut and attempt bedazzlement than poor ones, I think it quite possible for a bowl of soup and a crust of bread to be served with the pompous affection that in any social milieu spells real ostentation.” And yes, the same can be said about many other humble ingredients and dishes we’ve come to love.
That said, pork (as a prized item of gastronomy) continues to be one of the most esteemed – satisfying both the rich and the common folk.
One of the best things I love about countries like Spain and Italy is the leg of air-cured ham that can be found hanging in many a country kitchen – or stocked in the chillers of the modern Italian pantry, for that matter.
I’m, of course, referring to stellar staples such as the prosciutto di Parma – more commonly known as Parma ham.
My personal favourite is the Spanish Iberico (black) ham, but, alas, this is not yet available here.
Thankfully, though, prosciutto di Parma’s famed cousin from the North of Italy (best said with a thick corny Italian accent) is! Well, in June, at least!
Prosciutto Di San Daniele from Alcisa S.p.A, a prized air-cured ham from North Italy, will be available in Singapore, exclusively distributed by Gelmax Pte Ltd, a specialist in food service.
The San Daniele ham D.O.P (“Protected Designation of Origin”), is produced only in the region of Friuli. The geographical conditions of this region – dry air and high altitudes – contribute to the ham’s distinctive sweet taste. It is void of preservatives and aged for at least 12 months.
Where to get? The San Daniele ham will be available at all major supermarkets, as well as hotels and restaurants from June this year. Donna Carmela restaurant (at Greenwood Ave and Pasir Panjang Village) will also be one of the first to showcase this ham.
One more reason to pig out, don’t you think?
