Most likely, you have been to a party/meeting where the owner of the house serves a meat plate, in the modern version, of course, on a board (impressed by what you have seen on social networks), which means that you have experienced and already tasted prosciutto in all its glory. Maybe you’ve enjoyed it wrapped around asparagus stalks, together with pieces of melon, as a topping for pizza… It’s clear that this delicacy meat is respected by many, and it’s no wonder why. The rosy pink, salty, thinly sliced prosciutto is one of the world’s most popular “salumi” (a term that refers to a wide variety of different Italian-style meats). But what exactly is this Italian favorite meat and how is it made?
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After reading this article, you’ll be the one to finally speak confidently at your next cocktail party when someone inevitably asks, “What’s prosciutto?” So let’s first define what prosciutto actually is and where it comes from.
So what exactly is prosciutto? In Italian, prosciutto simply means “ham”, known for its saltiness and distinctive taste that complements many other dishes. More specifically, it is thinly sliced cured ham, the preparation of which has something to do with an ancient, regionally specific Italian custom. There is a misconception that there is only one variety of prosciutto. In fact, what we call prosciutto is only one subtype, called “Prosciutto crudo” (“raw” – that’s what we know best), and another, no less common in Italy, but less associated with the name outside country, is “Prosciutto cotto” – boiled.
How is prosciutto made? The word “prosciutto” comes from the Latin “pro” (meaning before) and “exsuctus” (meaning to suck out moisture). And dehumidification is one of the first steps in the process of making salty prosciutto. The famous hams are made from the feet of free-range domestic pigs. First, high-quality pork legs (the quality of the meat is usually strictly controlled, especially in the case of “Prosciutto crudo”) are covered with sea salt (usually by hand, often by a person called a “salt master”) and left for weeks in a cool, dry instead of “resting”. As the meat rests, the salt draws the moisture and blood out of it. Salt also enhances flavor and helps prevent bacteria from entering the meat, making it safe to eat (yes, that’s why it’s safe to eat raw). During this time, the ham is pressed.
After the meat is deemed dry enough, the pig’s leg is washed and seasoned by hand (often according to a secret family recipe. However, original Italian prosciutto is still forbidden from adding anything other than salt). It is then hung again, as a result of which the skin and fat begin to form even a very hard skin. Hang in a dark, well-ventilated place. The ambient air is very important for the quality of the final product, the best results are obtained in a cold environment. The ham is stored like this until it becomes dry. The duration of the drying time is different – depending on the climatic conditions and the size of the ham. When the ham is completely dry, it is hung either at room temperature or in a controlled environment for up to 18 months. Most prosciutto uses only sea salt, but not in all regions. In some regions the use of nitrite is allowed. Yes, prosciutto cooking techniques vary by region and manufacturer.
“Prosciutto Crudo” is usually considered a masterpiece, even if it is produced by big brands rather than small shops, because both the initial salting and the subsequent “maintenance” are usually done by hand.
Where does prushuto come from? “Prosciutto crudo” dates back to Roman times. And the exact origin is actually shrouded in mystery. The legend surrounding this cured ham is that pre-Roman Italians developed a process of dry-aging pork to preserve it for longer. Their methods revealed how delicious this type of meat could be, and over time more and more people began to adopt the practice of cooking prosciutto. Over the centuries, the tradition of making prosciutto was perfected. Today we enjoy prosciutto as a fine meat that perfectly complements many recipes. And it is enjoyed not only in Italy, but all over the world.
What does prosciutto taste and look like? Prosciutto is a delicious, mildly sweet and salty product. It is usually salmon-pink to brownish-red in color, with fat running through each slice. Some varieties of prosciutto have spices and herbs added, such as black pepper, garlic, juniper, and rosemary, which give it a more unique, fragrant flavor. The older the prosciutto, the stronger and more complex the flavor profile of the final product.
How to eat prosciutto? Prosciutto is best served thinly sliced and can be enjoyed in a number of ways. Primarily, high quality “Prosciutto crudo” is best eaten on its own to enjoy every bit of its sweet and salty flavor and creamy texture, letting it melt on the tongue. Prussotto is most often the star of the charcuterie board due to its intense and complex flavor, but because it is so versatile, it can be used as an ingredient in fresh salads, enjoyed with fruit (the sweeter and juicier the fruit, the better. For example, melon, figs, peaches and pears are considered ideal choices) or vegetables, cheese (e.g. mozzarella and burrata cheese are considered ideal pairings with prosciutto), as well as being used as a topping for various breads, layering over the spread cream cheese.
Prušuto with a shorter ripening time is recommended to be used to prepare various pastas and pizzas, while the longer-aged varieties are to be enjoyed without any additives. In fact, most people (especially Italians) believe that such a product should be enjoyed just as it is, provided that it can be topped with something if possible.
Since we are not real Italians, the question of which recipes to include this delicacy is appropriate. We offer 12 recipes from “Tasty” stocks, where you will find this star in the list of ingredients – prosciutto. Remember, you can use it as a substitute for staples, from salads to pasta and more.
