我が家ではメロンに巻くことはありませんが
よくキュウリの千切りに巻いて食べます
今週のエンジョイシンプルイングリッシュに出てきました
この「生ハム」
raw ham とは言わないそうです
上のパッケージにも書いてある通り
prosciutto （プロシュートウ）だそうです
知らなかった
原産の地、イタリア語です
chatGPTに”How long does it take to make prosciutto?”
って聞いてみたら
これがもう秀逸っていうか。。。
聞いていないことも忖度して長文で答えていただきました
The process of making prosciutto is quite lengthy and time-consuming. It involves curing and air-drying the hind leg of a pig. The specific time required for making prosciutto can vary depending on various factors such as the size of the leg, the curing method used, and the desired flavor and texture.
Generally, the production of prosciutto can take anywhere from 9 months to 2 years. The initial step involves salting the leg, typically with sea salt, which helps to draw out moisture and preserve the meat. The leg is then left to cure for a certain period, usually several weeks, to allow the salt to penetrate the meat and preserve it.
After the initial curing stage, the leg is thoroughly washed to remove excess salt and then hung to dry in a controlled environment. The drying process is crucial for developing the distinctive flavor and texture of prosciutto. It takes several months for the leg to air dry naturally. During this time, the meat undergoes enzymatic and microbial changes, which contribute to the characteristic taste and aroma of prosciutto.
The drying time can vary based on factors like humidity, temperature, and desired flavor intensity. In some cases, the prosciutto may be left to dry for over a year to achieve the desired level of flavor and tenderness.
It’s worth noting that different regions in Italy have their own variations of prosciutto, such as Prosciutto di Parma and Prosciutto di San Daniele, which may have specific regulations and aging requirements. However, regardless of the specific type, making prosciutto is a patient and time-intensive process that requires careful attention to detail.
やるなあ chatGPT
しかし、語数の目安も指示したほうが良かったね
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