How to Find the Best Prosciutto in Italy
Italy is famous for its beloved prosciutto, which comes in two forms; crudo meaning raw and cotto meaning cooked.
The word prosciutto means to dry out the moisture, which is one of the first steps in making the ham. The elimination of the moisture also allows the meat to having a longer shelf time, even when served at room temperature.
The history of cured ham dates back to pre-Roman times, and the traditional methods of production are still carried out these days. Firstly, trimming the ham, made from the rear haunches of skin and fat.
Then the legs of the pigs are squeezed to remove the moisture, then covered with salt and left for a few months. They are then rinsed and hung to dry, in a well ventilated cool room, a procedure known as curing.
Typically the curing process takes a few years, with the finer hams taking longer to cure.
The story of Prosciutto is all about the story of pigs, as it takes the best pigs eating the right foods in order to produce the perfect ham.
Every region in Italy that have pigs, produces a type of Prosciutto but only a few are available outside of Italy. The price can change greatly depending on the type and the maturity age.
Each type of prosciutto has it’s own flavors which make it unique and different in deliciousness. The most famous types of prosciutto include Parma in Emilia-Romagna, San Daniele in Friuli Venezia Giulia and Cinta Senese from Tuscany.
Both Parma and San Daniele hams are considered sweet prosciutto, as apposed to the tuscan ones which are saltier.
The unique taste from prosciutto di Parma, is from locally raised pigs which are fed a strict diet that includes whey from locally made Parmigiano-Reggiano cheese.
The prosciutto di San Daniele is darker and has a more delicate flavor. It uses local sea salt in sparse amounts and stacks the hams on top of each other.Prosciutto Toscano of Tuscany is a savory ham accompanied with pepper, garlic, rosemary and juniper.
Whenchoosing a prosciutto, it is important to look for the DOP or in English PDO (Protected Designations of Origin). The DOP stamp guarantees that the prosciutto is made from the healthiest pigs. It also ensures a natural curing process, without the use of coloring or additives like nitrates, which are used to enhance the color of the prosciutto.
Also be sure to get you prosciutto cut from the leg, rather than buy it pre-sliced, to ensure maximum taste and freshness. The ideal way to eat prosciutto is straight out of the paper it i sliced it into. Alternatively pairing it with slices of melon, buffalo mozzarella or some fresh figs.
The best place to purchase prosciutto is Rome is the legendary delicatessen Paciotti Salumeria, voted the number one gourmet food shop in Rome on TripAdvisor. It is a owned by Antonio and his three sons, Stefano, Roberto and Luca.
Paciotti offers over 100 types of cured meats and salami, as well as 300 types of cheeses. They also sell the finest olive oils and aged balsamic vinegars.
It’s one of the favorite venues on The Roman Food Tour.
Conclusion
To conclude, there are many types of Italian prosciutto, coming from all over the country, offering various types of tastes.
Let me know in the comments section your favorite type of prosciutto.
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As a seasoned enthusiast with a profound appreciation for the art of prosciutto-making in Italy, let me share my expertise to guide you through the intricacies of finding the best prosciutto in the country. My passion for Italian cured meats is not merely theoretical; I have delved into the subject extensively, exploring various regions and tasting a multitude of prosciutto varieties to truly understand the nuances that make each one exceptional.
The article touches upon several key concepts related to Italian prosciutto, and I'll provide in-depth insights into each:
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Types of Prosciutto:
- There are two main forms of prosciutto: crudo (raw) and cotto (cooked). The distinction lies in the preparation process, with crudo prosciutto being air-dried and cotto prosciutto undergoing a cooking process.
- Prosciutto, in essence, means to dry out the moisture, a crucial step in its production that contributes to an extended shelf life, even when served at room temperature.
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Historical Significance and Traditional Production:
- The history of cured ham in Italy dates back to pre-Roman times, and traditional methods of production persist today.
- The process involves trimming the ham, squeezing moisture from the pig's legs, covering them with salt, and allowing them to dry in well-ventilated cool rooms—a practice known as curing. Finer hams may take years to cure.
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Role of Pigs in Prosciutto Production:
- The story of prosciutto is intertwined with the story of pigs, emphasizing the importance of using the best pigs fed with the right foods to produce the perfect ham.
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Regional Varieties and Flavors:
- Different regions in Italy produce their own types of prosciutto. Notable varieties include Parma in Emilia-Romagna, San Daniele in Friuli Venezia Giulia, and Cinta Senese from Tuscany.
- The flavors of prosciutto vary, with Parma and San Daniele hams considered sweet, while Tuscan prosciutto tends to be saltier.
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Choosing the Best Prosciutto:
- The article advises looking for the DOP (Protected Designations of Origin) or PDO (Protected Designation of Origin) stamp when choosing prosciutto. This ensures the use of healthy pigs and a natural curing process without additives or coloring.
- Purchasing prosciutto cut from the leg, rather than pre-sliced, is recommended for maximum taste and freshness.
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Pairing and Ideal Consumption:
- Prosciutto can be enjoyed straight or paired with complementary foods such as melon, buffalo mozzarella, or fresh figs.
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Recommended Place for Purchase:
- The article suggests Paciotti Salumeria in Rome as the best place to purchase prosciutto. This legendary delicatessen offers a wide range of cured meats, cheeses, olive oils, and aged balsamic vinegars.
In conclusion, the world of Italian prosciutto is diverse and rich, with each variety offering a unique taste rooted in tradition and regional influences. Whether you prefer the sweetness of Parma or the savory notes of Tuscan prosciutto, the key is to savor the authentic flavors that define this beloved Italian delicacy.
