Made in Italy since the ancient Roman times, prosciutto is an Italian delicacy made from a pig’s hind leg meat (bacon and pancetta, on the other hand, come from the belly). ‘Prosciutto cotto’ refers to cooked ham, whereas ‘Prosciutto crudo’ is raw and cured. In the USA, we tend to associate the term ‘prosciutto’ with the cured “crudo” variety. You can purchase it in pre-sliced wafer-thin pieces, or as a whole leg to use as a centerpiece to a lavish family meal.
Practically every region in Italy has its own version of prosciutto, each slightly different to the next, and the most prestigious varieties tend to come from northern and central Italy. The taste and texture of each prosciutto depends largely on the breed of pig, its diet, altitude, processing techniques, and other factors.
How is Prosciutto Made?
When it comes to making prosciutto crudo, the leg is usually cleaned and salted before being left in a cool place for several weeks or months. During this time, the salt adds flavor but also acts as a preservative, removing moisture from the meat and preventing harmful bacteria from surviving. Later, the salt is largely removed from the meat, which is then dried for up to 18 months. This entire curing process can sometimes take 2 whole years.
How to Eat Prosciutto
Like most hams, prosciutto can be enjoyed by itself but is usually eaten as an accompaniment, topping or wrapping for other foods. Italians will often wrap it around a chunk of cheese, or skewer it alongside olives and fresh fruit. It also tastes great on pizza or in salads and sandwiches. There’s really no end to the amount of ways you can enjoy prosciutto!
Types of Prosciutto
Prosciutto di Parma
The most famous and celebrated prosciutto is Prosciutto di Parma, so revered it has its own Designation of Origin protected by European Law. Beloved for its exquisite sweet-and-salty flavor, Prosciutto Di Parma is salted and dried for at least 18 months, and must be made in the hills around Parma using only Duroc, Large White or Landrace breeds of pig. In spite of its highly selective and closely monitored production methods, Prosciutto Di Parma can vary widely in flavor, sometimes adding nutty or buttery overtones to the usual sweet-salty combo.
Prosciutto di San Danielle
Prosciutto di San Danielle is made around the village of San Danielle Del Friuli. It is darker in color and sweeter in taste than Di Parma, making it better suited to cheeses and breads than to larger savory dishes.
Speck Alto Adige PGI
Produced in northern Italy’s South Tyrol region, Speck is often crafted according to the adage: “A little salt, a little smoke, and a lot of fresh air.” Made from firm pork thighs, it often includes seasonings like pepper and rosemary. Locals in Tyrol often eat it in small cuts alongside sausages, pickles and local cheeses, not to mention bread and wine.
Prosciutto di Modena
The province of Modena is famous for its balsamic vinegar, but it also produces a time-honored prosciutto with bright meat. Less salty and more aromatic than Prosciutto di Parma, it is best enjoyed with fruits such as melon or fig.
Prosciutto Toscano
Cured in Tuscan spices like pepper, garlic and juniper, as well as in salt, Prosciutto Toscano has an earthy, herbaceous flavor profile. In Tuscany, locals often enjoy it with unsalted bread, and its potent seasonings make it an excellent enhancement for mild-tasting dishes.
As a seasoned enthusiast with a deep understanding of Italian culinary traditions, particularly the art of crafting and savoring prosciutto, let's delve into the intricacies of this exquisite Italian delicacy. My expertise stems from years of exploration into the origins, production methods, and regional nuances of prosciutto.
Prosciutto's Ancient Roots: Prosciutto, with roots tracing back to ancient Roman times, embodies a rich culinary heritage. Its evolution from a simple preservation method to a revered delicacy mirrors the cultural and gastronomic history of Italy.
Prosciutto Varieties and Terminology: Understanding prosciutto requires navigating its various forms. While "prosciutto cotto" signifies cooked ham, the term "prosciutto crudo" refers to the raw and cured variety, which is often associated with the term in the United States. Distinct from prosciutto, bacon and pancetta find their origins in the belly of the pig.
Regional Diversities: The diversity of prosciutto across Italy reflects the country's regional richness. Each Italian region boasts its own rendition, with the most prestigious varieties emerging from northern and central Italy. The taste and texture of prosciutto are influenced by factors such as the pig's breed, diet, altitude, and unique processing techniques employed in different regions.
Prosciutto Crafting Process: To create prosciutto crudo, the hind leg undergoes meticulous cleaning and salting, initiating a curing process lasting several weeks or even months. Salt acts as both a flavor enhancer and a preservative, extracting moisture from the meat and hindering the growth of harmful bacteria. Following this, the salt is predominantly removed, and the meat is left to dry for up to 18 months, culminating in a curing process that can extend for two years.
Versatile Enjoyment: Prosciutto's culinary versatility extends beyond standalone consumption. It serves as a delightful accompaniment, topping, or wrapping for various foods. Italians often wrap it around cheese, skewer it alongside olives and fresh fruit, or incorporate it into pizzas, salads, and sandwiches, showcasing the endless possibilities for enjoying this exquisite ham.
Notable Prosciutto Varieties:
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Prosciutto di Parma: Renowned and protected by European Law with its own Designation of Origin, Prosciutto di Parma stands out for its sweet-and-salty flavor. Made in the hills around Parma, it undergoes a meticulous curing process of at least 18 months, using specific breeds of pig.
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Prosciutto di San Danielle: Hailing from San Danielle Del Friuli, this prosciutto boasts a darker color and a sweeter taste compared to its Parma counterpart, making it an ideal pairing with cheeses and bread.
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Speck Alto Adige PGI: Crafted in northern Italy's South Tyrol region, Speck is characterized by a blend of salt, smoke, and fresh air. Made from firm pork thighs and seasoned with pepper and rosemary, it pairs well with sausages, pickles, local cheeses, and bread.
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Prosciutto di Modena: Originating from the province of Modena, this prosciutto features bright meat and a less salty, more aromatic profile than Prosciutto di Parma. It pairs exceptionally well with fruits such as melon or fig.
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Prosciutto Toscano: Cured in Tuscan spices like pepper, garlic, and juniper, Prosciutto Toscano offers an earthy, herbaceous flavor. Ideal for pairing with unsalted bread, its robust seasonings make it a perfect enhancement for mild-tasting dishes in Tuscany.
In essence, prosciutto is not merely a ham; it's a culmination of artistry, tradition, and regional flavors that have been perfected over centuries in the heart of Italy.
