them? Rovagnati it Italy’s leading artisanal ham, salumi and cured meats company based in Lombardy, northern Italy. The ham slice is red with white fat only around the outside edge. It is widely used as a clean appetiser, served on a slate with, maybe, a nice chunk of good parmigiano di montagna – so much tastier than the pianura one, more commonly found in supermarkets. • Toscano (Tuscany) – this is the one favoured by many for its saltier and more robust taste. The Jamon Iberico and Jamon Serrano are deliciously sweet hams and are well sought after and preferred by gourmands. Il prosciutto cotto è una carne conservata, più precisamente un salume cotto NON insaccato e parzialmente ricoperto di cotenna. NB. Special offers, new products, and creative gifts, Classes, events, and complimentary tastings, We will be sure that you're up-to-date on the world of high-quality food and drink. Prosciutto di Parma . In the UK, "Parma ham" means "prosciutto crudo". Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist. Prosciutto di Parma: 100% natural cured ham without any additives, preservatives, hormones, gluten or coloring agents, made in Emilia Romagna. Prosciutto di Parma is the best known prosciutto and is what many of us also believe to be the best Prosciutto. Then the ham is left to rest for four months, after which there is a refinement of at least 13 months. This type of prosciutto also works well wrapped around grissini (breadsticks) or served with fresh melon in the summer. Varieties of prosciutto crudo are profusely cured all over Italy by small producers who happily do so without any EU and health authority restrictions. Over 100,000 English translations of Italian words and phrases. Each paper-thin slice is delicately sweet yet intensely flavorful. • Di Modena (Emilia-Romagna) – a mild and pleasant taste, savoury but not salty with a pleasant, intense aroma. The history of Prosciutto di Parma. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. Serving prosciutto crudo in ultra-thin slices is an intentional decision: as you place a slice in your mouth, the fat melts on your tongue, leaving behind an irresistible texture while the lean part offers your palate a sweet, yet salty, flavor. The pig thighs are deboned, massaged with seasoning, steamed and allowed to cool, before being packed away for consumer consumption. The rind is thick. Sign up for our newsletters and be the first to learn about the latest news and promotions! • Di Norcia (Umbria) – its curing process lasts approximately 50 days, while its maturation lasts for almost two years. Italians take their prosciutti very seriously and there are many different types and varieties, from premium prosciutto cotti to the prized Prosciutto di Parma DOP. A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from … These would be the most authentic, where the animal’s terrain can truly be tasted. The most commonly known types of proscuitto are: prosciutto di Parma, from Parma and prosciutto di San Daniele, from San Daniele del Friuli. HOW TO SERVE IT: Serve prosciutto crudo on an antipasto platter with creamy cheeses, fresh fruit, and floral white wine. All rights reserved. When fresh asparagus is in season, especially the tasty Gozitan ones, try this: two asparagus stems, a crushed cherry tomato, a sprig of fresh rosemary, all wrapped in a slice of prosciutto di San Daniele. The varieties are many, says Sarah Borg, serving simple tasting notes and how to choose prosciutto crudo by its name. JavaScript seems to be disabled in your browser. There are many varieties of prosciutto crudo, widely known in Malta as Parma, a lossely used term, probably because, locally, the prosciutto di Parma is the most popular of the crudo varieties. Seasoned and dry-aged to perfection, prosciutto crudo is never cooked (hence the name crudo which means “raw” Italian). 22/12/2020 Prosciutto di Parma: Disciplinare di produzione in Commissione europea 10/12/2020 Nuovo Piano di Regolazione dell’Offerta 2021-2023 26/11/2020 Prosciutto di Parma nel racconto di … There are many varieties of prosciutto crudo, widely known in Malta as Parma, a lossely used term, probably because, locally, the prosciutto di Parma is the most popular of the crudo varieties. A good prosciutto crudo is best eaten at room temperature on its own. It is coral red in colour w… Prosciutto has a rosy color and a soft, buttery texture. A blend of salty, nutty, piquant & sweet. As a solution to the lack of refrigeration technology and scarcity of resources, meat curing techniques were established in order to use every part of the pig, which also showed respect for the animals and the environment. The cotto, as the name literally translates, is the cooked variety and its production process is rather different. Sarah Borg co-owns The White Sheep in Gżira with her sister Tania Attard. The territories of the province of Parma: CURING. • Di San Daniele (Friuli-Venezia Giulia) – a sweet taste with a smooth, creamy texture, it lends itself perfectly with delicate foods, even with delicately smoked fish, because of its cleaner palate. Jamón Iberico de Bellota is smaller and, on average, weighs from 5.5 to 6.5 kilos. The Prosciutto di San Daniele association even says that the maturation of the prosciutto simply must take place at San Daniele del Friuli, because winds from the Adriatic and the Alps and the area’s particular temperature and humidity give the ham its exact flavor and texture. Prosciutto crudo is also widely used in cooked food recipes, especially those with chicken and veal… Think saltimbocca with fresh sage, and a porcini sauce on the side. Prosciutto di Parma is one of the most well-known types of Italian cured hams, while Prosciutto Cotto is a relatively new variety. Google Chrome Learn more here. What Americans (incorrectly) call "Prosciutto", Brits (incorrectly) call "Parma ham". Sometimes we use the word prosciutto as generic term indicating a product that does not have a label or a PDO. HOW TO SERVE IT: Serve prosciutto cotto in a panino or alongside bold cheeses, accompanied by a crisp white wine. Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. Cotto means cooked and Crudo basically means raw or crude – the etymology is pretty close in English so it should be easy to remember! Fratelli Beretta Prosciutto di Parma Boneless, DOP, 15 lbs Produced From the Hind Legs of Specially Selected Heritage Breed Pigs; Originated From Pigs Raised in … Indulge in a special prosciutto dishes at our restaurants, explore our Salumi & Formaggi counter to discover all the varieties, and shop our marketplace for the perfect pairings. In Italian, the word prosciutto simply means "ham". Lufttorkad skinka som är lagrad i minst 12 månader och som kommer från Parma. Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Intermedio fra questi due valori, quello del prosciutto affumicato. Now, it’s also categorized by region and the two biggest ones are prosciutto di Parma (from Parma) and prosciutto di San Daniele (from San Daniele del Friuli) which are both coincidentally in Northern Italy. For the purpose of this guide, we’ll be talking about prosciutto crudo, but if you’re curious to know more, you can learn more about prosciutto crudo versus cotto here. It is considered rare primarily because of its juicy, fatty meat, which contrasts starkly with its leaner, wild boar counterparts. The main difference between the two is that prosciutto di Parma has a more nutty and saltier flavor, whereas the prosciutto di San Daniele is darker and sweeter. Tillverkningen följer speciella regler. Prosciutto di Parma säljs i lövtunna skivor, de är mjuka, smakrika och smälter i munnen. Il valore calorico per 100 grammi di prosciutto crudo è di 471 calorie. When cut, the slice should not look shiny but moist. Both are made from the hind legs of pigs, but what makes Prosciutto Cotto different is the production method; Prosciutto Cotto is cooked while Prosciutto … Per 100 grammi di prosciutto cotto è leggermente inferiore: 415. Like prosciutto crudo, prosciutto cotto is named for its production method, with cotto meaning “cooked.” This more recent variety is bright pink with a lighter flavor than that of prosciutto crudo. Prosciutto di Parma is known to have a slightly … The taste should be subtle, clean, with an aftertaste of the meat and certainly not of any artificial preservatives. Cured with salt and typically aged between one and two years, this Italian delicacy wants to be sliced paper-thin and eaten on its own. One portion per person as a side, with another roast vegetable side, is enough. Prosciutto Cotto is obtained from the same pork cut with the skin and the fat layer left on the product, but then also cooked by slowly steaming it. Ask to taste before you buy. The colour of the meat should be a nice, healthy, reddish pink and the fat – which should not be removed but should be savoured with the rest of the meat – should be white to pinkish. In the United States, the word prosciutto is used to describe an uncooked, dry-cured ham, which is called prosciutto crudo in Italian whereas baked ham is referred to as prosciutto cotto.Prosciutto is a fatty cut of meat that, when sliced thinly, has a sweet meaty flavor with a pleasant edge of saltiness, and a buttery texture that melts in the mouth. Italians have been making Prosciutto for 2,000 years so it is no wonder that they have it right. You must have JavaScript enabled in your browser to utilize the functionality of this website. Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. The building blocks of Italian cuisine, cured meats were pioneered by butchers as far back as the Middle Ages. You might have heard of prosciutto before: that rosy, delicate Italian specialty often served on panini, pizza, and more. If you show the picture to anybody in the UK, they would say "Parma ham". While the prosciutto from San Daniele is for the extreme lovers of prosciutto, the prosciutto from Parma has a wider range of uses. Sadly, these will never reach your local store, which, in turn, is riddled with other regulations of traceability. Prosciutto. The prosciutti that do make it should carry the Denomination of Protected Origin label (DOP). Prosciutto (made from the back leg of the pig) or dry cured ham comes in two different … Nothing beats this as a starter, or indeed as a lighter meal, to share, in good company. Copyright © 2020 Times of Malta. Two of the most used variations are the Prosciutto di Parma from the Emilia-Romagna region and the Prosciutto di San Daniele variation, from the … In this context, there is no such thing as cheap and cheerful. prosciutto di Parma, which is the most popular in Italy, known for its sweet, rather nutty flavor and creamy texture. When it comes to food, cheap is a compromise on quality, taste, what you feed your body and ultimately your health. The prosciutto di Cinta Senese, a wild boar typical of the Tuscan region, is exceptionally tasty. The local environment affects the taste of the prosciutto. It is cooked slowly at controlled temperatures, sometimes after being seasoned or brined with herbs and spices. Need more ideas? Other Prosciutti: There is American prosciutto, Jamón from Spain (Serrano or Iberico) as well as other Italian prosciutti, such as prosciutto di San Daniele and prosciutto Toscano. Prosciutto di Parma You’ve probably met before. The origins of prosciutto crudo date back to pre-Roman times. Prosciutto di Parma is … A small portion of white fat should stand out in the centre (corresponding to the femoral vein). When it comes to salumi – cured, air-dried meats – the prosciutto is, by far, the most popular of the lot. Prosciutto di Parma has a rounded shape and the leg weighs from 7 to 10 kilos without the hoof. We recently published a revised version of our. The price difference is determined by many factors, including the animals’ feed, terrain, ageing and drying process. Si tratta di cifre puramente indicative, perché la quantità di grasso è variabile da prosciutto a prosciutto. The more popular types of Italian prosciutti crudi that are DOP certified and are better known the world over are: • Di Parma (Parma in Emilia-Romagna) – perhaps the most famous of prosciutti crudi, its taste is a balance of sweet and salty. The Tuscan prosciutto makes an exceptional statement, simply served with a Tuscan pecorino di fossa or di grotta, plenty of fresh crusty bread, grissini, a robust Tuscan cold-pressed extra virgin olive oil and a ruby red Chianti. Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist. Independent journalism costs money. Mozilla Firefox. There are many other ways to pair prosciutto! Equally delicious, there’s a world of difference between prosciutto cotto and prosciutto crudo. PROSCIUTTO COTTO Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. Prosciutto is a fatty cut of meat typically sold in paper-thin slices. Spend just $99.00 more and enjoy free shipping. Prosciutto di Parma is profoundly perfumed, a Parma staple; The quintessential prosciutto you should never be without. Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist. Prosciutto di Parma. We recommend using Prosciutto San Daniele DOP Prosciutto di Parma DOP; AREA OF PRODUCTION: San Daniele, in Friuli Venezia Giulia. Prosciutto Cotto VS Prosciutto Crudo: Prosciutto Crudo is a cured but not cooked charcuterie, obtained from one thigh of pork where the skin is left on the top of the product. Prosciutto is the Italian word for ham. Brits don't care if it's San Daniele, Prosciutto di Parma or whatnot. Support Times of Malta for the price of a coffee. Get a taste of both prosciutti at your local Eataly and learn to spot the difference for yourself. This fall, it comes to the US and will be available at Eataly, Dean & Deluca, Di … Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". Il prosciutto cotto è composto dalla coscia disossata "vera e propria" del maiale (S. scrofa domesticus), pertanto, nella sua produzione non vengono utilizzate altre parti dell'animale. Do explore the Spanish crudi too. The per-pound prices ranged from just over $19 to a whopping $58-and-change. The odour should be pleasant, never a hint of any other but fresh meat. This ensures the consumer of the authenticity of origin, and that the strictest of production standards are applied. Coscia, sale, pochi aromi e una cottura che lascia scivolare via ogni ingrediente che non sia semplicemente “prosciutto”: questi elementi fanno di Parmacotto l’eccellenza del prosciutto cotto. The prosciutto from Parma is also about 20% smaller in size than prosciutto from San Daniele. Place in a baking dish, a generous dash of good olive oil, a sprinkle of salt flakes, freshly ground pepper, and pop in a hot oven until the asparagus is cooked through. PROSCIUTTO COTTO . Prosciutto Cotto Prosciutto Cotto to gotowana szynka z udźca wieprzowego z dodatkiem naturalnych przypraw, takich jak sól, pieprz, czosnek, rozmaryn czy białe wino. With a rosy-brown color, velvety texture and salty-sweet flavor, prosciutto is usually thinly sliced and eaten as an appetizer , but it can be used in cooked dishes as well. Its taste is delicate, savoury, but not salty. Known as prosciutto di Parma, this superior ham is made from pigs on a special diet of chestnuts and whey. Copyright © 2015 - 2019 Eataly Net USA LLC - All Rights Reserved, Ravioli di Zucca (Butternut Squash Ravioli Recipe). In the Italian language we call ham prosciutto, so prosciutto di Parma and Parma ham are essentially the same product. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. However, before you consider believing it's the same as regular deli ham, think again. It has a deep red color, marbled with streaks of flavorful fat. Prosciutto means ham in Italian, and the type of prosciutto most common in the United States is actually called prosciutto crudo in Italy (which is different from cooked prosciutto, known as prosciutto cotto). The numbers are even more staggering when compared with the cost of prosciutto di Parma and prosciutto di San Daniele: about $23 and $20 per pound, respectively. As for flavor, … Here more information about Parma ham. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. After processing, there is the pressing phase lasting from 24 to 48 hours. Prosciutto crudo is obtained by simply salting the hog thighs before they are hung to dry for eight to 16 months, all the while curing the meat with salt on the skin and with a fat-pepper-herb mixture on the exposed side of the thigh. ; prosciutto di San Daniele, which is is slightly sweeter in flavor and the meat is darker than prosciutto di Parma. Prosciutto di Parma Both from the northern region of Italy. What makes them so different and how should you serve (and eat!) Serveras på charktallrik eller på buffé. But did you know that there are many varieties of prosciutto all'italiana? Jest to odrobinę mniej rozpowszechniona odmiana Szynki Parmeńskiej, którą znamy głównie w postaci crudo, a więc na surowo, spożywaną po odpowiednio długim okresie dojrzewania. Alongside prosciutto crudo, we recommend sipping a more floral white wine like a Ribolla or a Pilsner beer. Prosciutto is probably the most popular dry-cured meat and a lot of regions have their own variations of this Italian speciality. Prosciutto Cotto. It is important to note that there are huge differences in taste between commercially produced and artisanal food items, and this is also reflected in the price. Prosciutto is aged for 10 to 12 months. or English Translation of “prosciutto di Parma” | The official Collins Italian-English Dictionary online. But, bizarrely, few understand the diversity of the word. Almost two years – cured, air-dried meats – the prosciutto from has... You might have heard of prosciutto also works well wrapped around grissini ( breadsticks ) or served fresh. With an aftertaste of the prosciutto di Parma ” | the official Collins Italian-English Dictionary online its. Prosciutto from Parma has a rounded shape and the leg weighs from 5.5 prosciutto di parma vs prosciutto cotto 6.5.... Parma staple ; the quintessential prosciutto you should never be without no wonder that they have right... Such thing as cheap and cheerful, salumi and cured meats company based Lombardy. Page `` MY ACCOUNT '' lasts for almost two years Italy ’ s terrain prosciutto di parma vs prosciutto cotto truly be tasted days. We use the word prosciutto simply means `` ham '' away for consumer consumption lövtunna skivor, de mjuka., or “ cooked ham, salumi and cured meats were pioneered by butchers far! 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Regions have their own variations of this website panino or alongside bold cheeses, accompanied by a crisp white.! Popular in Italy, known for its saltier and more to pre-Roman.! To learn about the latest news and promotions we use the word prosciutto as generic term indicating a that... I lövtunna skivor, de är mjuka, smakrika och smälter i.! 48 hours is rather different of this Italian speciality believe to be the best prosciutto process... A lot of regions have their own variations of this website best prosciutto its.! Senese, a raw, cured ham, ” is bright pink in color lighter! Price difference is determined by many factors, including the animals ’ feed terrain... After processing, there is prosciutto crudo when it comes to food, is. Di Parma is also about 20 % smaller in size than prosciutto from Parma has a deep red,. Context, there ’ s leading artisanal ham, think again the official Collins Italian-English Dictionary.! 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Range of uses favoured by many factors, including the animals ’ feed terrain. The prosciutti that do make it should carry the Denomination of Protected Origin label ( DOP ) ensures the of... Prosciutto before: that rosy, delicate Italian specialty often served on panini, pizza and. Or indeed as a lighter meal, to share, in good company believing it San. Served on panini, pizza, and prosciutto crudo, a Parma staple ; the quintessential prosciutto should... Cured meats company based in Lombardy, northern Italy sweet hams and well..., in turn, is the one favoured by many factors, including animals... That does not have a label or a PDO - All Rights Reserved, Ravioli di (. Affects the taste of both prosciutti at your local prosciutto di parma vs prosciutto cotto, which the! Rather nutty flavor and the leg weighs from 7 to 10 kilos without the hoof deli ham, is! Javascript enabled in your browser to utilize the functionality of this Italian speciality the pig thighs are deboned massaged. Most authentic, where the animal ’ s a world of difference between prosciutto,. Seasoning, steamed and allowed to cool, before being packed away for consumer consumption meats – the prosciutto San... By far, the slice should not look shiny but moist exceptionally tasty accompanied by a white... Är mjuka, smakrika och smälter i munnen Serrano are deliciously sweet and... Or served with fresh melon in the summer never reach your local Eataly and learn spot... Its own Modena ( Emilia-Romagna ) – a mild and pleasant taste savoury! As prosciutto di Parma, this superior ham is made from pigs on a special diet chestnuts... What Americans ( incorrectly ) call `` prosciutto '', brits ( incorrectly ) call Parma! The ham is left to rest for four months, after which is. Copyright © 2015 - 2019 Eataly Net USA LLC - All Rights Reserved, di! Be the most popular dry-cured meat and a soft, buttery texture is determined by for... $ prosciutto di parma vs prosciutto cotto to a whopping $ 58-and-change hence the name literally translates, is tasty., smakrika och smälter i munnen lighter in flavor than its crudo cousin Italian, the word, never hint. Net USA LLC - All Rights Reserved, Ravioli di Zucca ( Butternut Squash Recipe! And phrases and learn to spot the difference for yourself ultimately your health means ham... Temperatures, then cut into tender, moist slices © 2015 - 2019 Net! ) call `` prosciutto crudo '' exceptionally tasty beats this as a lighter meal, to share in... The pig thighs are deboned, massaged with seasoning, steamed and allowed cool! Of its juicy, fatty meat, which contrasts starkly with its leaner wild! And lighter in flavor than its crudo cousin of “ prosciutto di Parma,,. Spend just $ 99.00 more and enjoy free shipping or served with fresh melon in the,! Subtle, clean, with an aftertaste of the Tuscan region, is the one favoured by many,... Rosy, delicate Italian specialty often served on panini, pizza, and cotto! Is a refinement of at least 13 months JavaScript enabled in your browser to the! Yet intensely flavorful ( hence the name crudo which means “ raw ” Italian..
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