Prosciutto

What Is Prosciutto?

Prosciutto is an Italian dry-cured ham made by salting a pork leg and air-drying it for months (sometimes up to 1-2 years). It is known for its geographically protected varieties from regions such as Parma and San Daniele.

After the long curing process the meat gains an intense, sweetish-salty aroma; it is usually sliced paper-thin and eaten raw.

Nutritional Values of Prosciutto

Prosciutto contains about 268 kcal of energy, 25.9 g of protein, and 18 g of fat; due to the salt used in the curing process, its sodium content is quite high.

What Are the Benefits of Prosciutto?

With its high protein content, prosciutto is a charcuterie product that can be consumed in moderate amounts as part of a balanced diet.

This information is general; prosciutto is a food, not a substitute for medical treatment. Since its sodium content is high, it is recommended that those monitoring blood pressure, and generally everyone consuming processed meat, keep portions moderate.

How to Choose Prosciutto

Quality prosciutto has a finely marbled fat pattern, a pinkish-red color, and a non-sharp, sweetish aroma; geographic indication labels (DOP) provide assurance.

• The color should be pinkish-red, with fat that is white and finely marbled.
• The smell should be sweetish and neutral; a sharp/sour smell may indicate spoilage.
• A DOP-labeled product (such as Parma, San Daniele) should be preferred where possible.

How to Store Prosciutto

Vacuum-packed prosciutto can be kept in the refrigerator for a few weeks; once the package is opened, the cut surface should be wrapped airtight and consumed within 1 week.

Using Prosciutto in the Kitchen

Prosciutto is usually served raw, sliced paper-thin; since its texture and aroma can be spoiled by heat exposure, it is added to hot dishes at the final stage of cooking.

What Is the Difference Between Prosciutto Crudo and Cotto?

"Crudo" refers to the classic raw, salted-and-dried prosciutto; "cotto" refers to a boiled, cooked type of ham with a softer texture and less salt.

How Is Prosciutto Served?

It is usually served on a plate with melon, figs, or mozzarella; in sandwiches and pizza it is added after cooking is finished to preserve its texture.

Which Recipes Use Prosciutto?

Prosciutto with melon, prosciutto pizza, and chicken breast wrapped in prosciutto are among the best-known recipes. It also frequently appears in salads and antipasto plates.

Frequently Asked Questions

What is prosciutto good for?

Prosciutto contains high protein and can be consumed in moderation as part of a balanced diet. It is a food, not a claim to cure any illness.

Is prosciutto eaten raw?

Yes, since classic prosciutto crudo goes through a long curing process, it is eaten uncooked, thinly sliced, and raw.

How salty is prosciutto?

Due to the salt used in the curing process, its sodium content is quite high; for this reason it is recommended to keep portions moderate.

Are prosciutto and pastırma the same thing?

No, although both are cured meats, they come from different traditions; pastırma is a Turkish product coated in çemen (a garlicky spice paste) and dried, while prosciutto is an Italian product cured only with salt.

How long does prosciutto last after opening?

After the package is opened, it is recommended that the cut surface be wrapped airtight and consumed within about 1 week when refrigerated.