What is Prague Ham?
General information on Prague ham
Prague ham (in Czech: Pražská šunka ) is a type of preserved meat that belongs to the 1st fundamental food group.
Nutritional source of high biological value proteins, water-soluble B vitamins and minerals such as iron, Prague ham has a considerable energy supply; also contains cholesterol and saturated fats in medium quantities.
Prague ham is made from the processing of a pork leg ( Sus scrofa domesticus ), suitably boned, salted and smoked with beech wood from Bohemia (central region of the Czech Republic); cooking (partial) generally takes place in the oven or on a spit. The same cut but NOT boned is called šunka od kosti (ham with bone).
The Prague ham was marketed for the first time in 1860 by Antonín Chmel, a butcher of the Zvonařka in Prague. In the first thirty years of the twentieth century it also became popular abroad, so much so that various localities began to produce it as a native salami (Austria and Hungary).
In its place of origin, Prague ham is eaten mainly in the form of steaks; in Italy, on the other hand, it is part of the whole of salted meats, which are part of the sliced cured meats.
Considered the Czech gastronomic symbol par excellence, Prague ham is now protected by the European Union thanks to the brand that distinguishes geographical indications and traditional specialties. Producers who do not fit into the Czech Republic and do not comply with the product specification cannot call their hams "of Prague", but rather "Prague style" (Prague Style).
Nutritional Characteristics Prague ham
Nutritional characteristics of Prague ham
The Prague ham, unlike the Italian one, is only partially cooked and has almost intermediate nutritional characteristics between the raw pork thigh and the actual cooked ham.
Prague ham is a product belonging to the first fundamental group of foods (sources of essential amino acids, specific vitamins and minerals - they also contain cholesterol and saturated fats).
It has a significant energy supply, since the fresh meat of departure has a fair percentage of lipids and, after processing (salting, smoking, partial cooking), contains less water. The calories come mainly from fatty acids (mainly unsaturated), followed by excellent levels of high biological value proteins and finally traces of carbohydrates. Instead it is free of dietary fiber, lactose and gluten; may contain good concentrations of histamine.
As for the vitamin intake, Prague ham is distinguished by the excellent concentration of thiamine (vitamin B1), niacin (vitamin PP) and pyridoxine (vitamin B6); discrete level of riboflavin (vitamin B2) and vitamin D.
With regard to mineral levels, concentrations of zinc, phosphorus, iron and potassium are appreciated. Sodium is also present in high quantities but, due to the collective tendency to take it in excess, this is considered a negative aspect.
Prague ham is a food that lends itself to most diets, provided that portions and frequency of consumption are respected. To eat no more than once a week (or every 15 days) in full health, Prague ham is not recommended for those suffering from primary sodium sensitive hypertension (due to the high quantity of sodium). The presence of cholesterol and the significant amount, even if not prevalent, of saturated fats make this food unsuitable for the ordinary hypercholesterolemic diet. For the treatment of smoking and not only, Prague ham (like all similar foods) should be avoided in the event of a high risk of stomach, esophagus and intestine cancer. It has no contraindications for lactose intolerance and for celiac disease. Instead it is advisable to avoid it in case of histamine intolerance (even if it is not a sausage).
Unsuitable for vegetarian and vegan diets, it is also banned by the Jewish, Muslim, Hindu and Buddhist religions.
The average portion of Prague ham, if used as a sliced ham (after finishing cooking), is about 50 g. As a half-cooked meat to be roasted, it can reach 100 g.
Prague ham in the kitchen
Gastronomic use of Prague ham
Almost always accompanied by a side dish of boiled potatoes and a glass of local beer (czech beer), Prague ham is traditionally served throughout the Czech Republic both in restaurants and street food - fast food kiosks.
Prague ham can be eaten natural and further cooked like a steak, braised, stewed, roasted in a bread crust or sliced like Italian cooked ham. In the latter case, the Prague must be finished cooking in the oven or on the spit keeping the rind.
Did you know that ...
Most street vendors do not sell Prague ham per portion, but weight in grams. Tourists who are not familiar with this method or who, for cultural reasons, do not understand the metric system and do not know the local language, are obviously not aware of the need to declare the size of the portion. The misunderstanding is often cleverly manipulated and exploited by local restaurateurs who, when not otherwise specified, consider the generic order as a maxi-portion of ham and potatoes costing about 3-4 courses.
In Italy, Prague ham is generally eaten as a very common sliced sausage. Considered in the same way as the most common grilled ham, Prague ham is used to stuff sandwiches, tortillas, tigelle, crescentine, sandwiches, sandwiches, pizzas, stuffed focaccias etc.
