Cooked Ham Ferrarini
High Quality Cooked Ham
Production began in the historic villa at the foot of the hills south of Reggio Emilia. The spirit is still the original one: “making a natural cooked ham, a healthy product to give to our children.” Thanks to this production philosophy, today the Ferrarini Cooked Ham is one of the most popular ones in Italy.
How we make
our cooked ham
Frequently Asked Questions about
Ferrarini cooked ham was the first cooked ham on the market to have no added polyphosphates. A real revolution!
Ferrarini Cooked Ham does not contain lactose or milk proteins. Contrary to what many people still believe, it is not cooked in milk but in steam ovens.
Italian Law divides Cooked Hams into three clearly distinct quality categories, based on the ratio between the percentage of water and the percentage of lean meat (proteins): High Quality Cooked Ham, Select Cooked Ham and Cooked Ham. High Quality Cooked Ham is the type in which the ratio of water to lean meat comes closest to that of the fresh pork thigh; this means that practically all the water added with the brine is removed during cooking.
The meats that we use for the production of our deli meats come both from animals born, raised and slaughtered in Italy and from animals born, raised and slaughtered in other EU countries. The use of meats from other countries is due to the fact that Italy is not self-sufficient in the production of pork meat (we import about 40% of our requirements). In particular, almost all the pork legs obtained from pigs born, raised and slaughtered in Italy are destined to the production of PDO dry-cured hams (Parma, San Daniele, etc.). Genetics, husbandry techniques, health management, feeds, and abattoir weight largely follow the same guidelines throughout Europe, which contributes to the standardization of the quality and hygiene safety of the meats used for the production of deli meats. In particular, the hygienic safety of the meats is guaranteed by checks that are carried out by the health authorities at the abattoir (National Residue Plan) and are harmonized and applied uniformly in all EU nations.
Nitrites (NO2) and nitrates (NO3) of sodium and potassium (NaNO2, KNO2 NaNO3, KNO3) are the only preservatives allowed in the production of deli meats because they are the only substances recognized to date that are capable of performing an essential function for the wholesomeness of deli meats: preventing the growth of Clostridium Botulinum, a highly lethal pathogenic microorganism, and of other dangerous anaerobic bacteria, which grow in the absence of air. In addition to their essential bacteriostatic function, nitrites also perform other important functions, such as: giving their pink colour to cooked meats and their red colour to matured meats, and slowing down the oxidation of fats.
No, the Decree of May 26, 2016, which amends the Ministerial Decree of September 21, 2005 on the production and sale of some deli meat products, specifies as follows in Chapter I Cooked Ham Article 1: “The designation “cooked ham” is reserved for a deli meat product obtained from a pork leg that is sectioned, boned, defatted and has the tendons and rind removed, with the use of water, salt, sodium nitrite, and potassium nitrite, possibly in combination.” Therefore, in the absence of nitrite the product cannot be called cooked ham but, instead, cooked pork leg or similar names.
Glutamate is the sodium salt of glutamic acid, an amino acid that occurs naturally in all almost all foods and particularly in those with a high protein content, such as meat, fish, cheeses and many vegetables. In the production of deli meats, monosodium glutamate is used as an additive to stimulate the tongue receptors, increasing the perception of the “meaty taste”, which is considered the fifth taste and called “umami”. On the label it is listed with the wording “flavour enhancer: monosodium glutamate (EEC No.: E621). Monosodium glutamate is of plant origin and is obtained from the bacterial fermentation of either sugar beet or sugar cane.
Consumption of cooked ham, as of other cooked deli meats such as mortadella, cotechino and zampone, poses no risk of contracting toxoplasmosis, due to its production process. It is also one of the products whose salt and fat content has been significantly reduced over the past 20 years. During breastfeeding, continuous production of milk requires an increased supply of nutrients: milk, the only source of sustenance for infants, must provide all the energy, proteins, carbohydrates, lipids and micronutrients needed for them to grow and be healthy. The new mother will need the same nutrients recommended during pregnancy, with even greater emphasis on the daily intake of proteins, minerals and vitamins, in addition to plenty of water. In order to meet these increased needs during pregnancy and while breastfeeding, the diet needs to be rich and varied: olive oil as a condiment (oleic acid is crucial for the development of the nervous system), fish, vegetables, milk and dairy products, legumes, and carefully washed fruit and vegetables. Especially during pregnancy, vegetable hygiene practices and consumption of well-cooked meat can reduce the risk of transmitting pathogens that can have serious consequences for the foetus. Thanks to their protein content and lipid composition, with (monounsaturated) oleic acid being predominant among the fatty acids, and to their vitamins and mineral salts, which are essential for growth and for maintaining good health, deli meats such as cooked ham can provide a pleasant nutritional contribution during pregnancy and breastfeeding, when energy requirements are higher. Source: Italian Deli Meats: new values, new value. – Update on the nutritional data and role of Italian deli meats in the modern diet. – ISIT, IVSI, INRAN, SSICA Ed.Sprim – December 2011
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Ferrarini is not just cooked ham
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