What is Prosciutto?

Prosciutto is a type of cured Italian ham that has been around since the Roman times. Its name is derived from the Italian word “proscutto” meaning “to cut off.” The preparation of prosciutto involves salting, drying and aging the ham.

It is a specialty of the Italian region of Parma, where it is thinly sliced and served as an antipasto with cheese and other accompaniments. It is also used in cooking as a flavoring ingredient, often in savory sauces and pastas.

The Preparation Process

The traditional production of prosciutto begins by curing high quality pork. The meat is seasoned with salt and cooked over an open flame or an oven to remove excess fat and water. Once cooled, the ham is stored in a cool, dry location and aged for at least a year before it can be labeled as prosciutto di Parma.

During this aging process, the flavor of the ham deepens and intensifies. The longer the aging, the more complex and intense the flavor and aroma will be. Prosciutto can usually be aged for up to 36 months before it is ready to be served.

Flavor and Uses

Prosciutto has a silky texture, with a salty, sweet flavor that is also slightly nutty. It is typically consumed on its own as an antipasto, with cheese and breads, but it can also be used as an ingredient.

Prosciutto can be spinach, herbs or mushrooms added to pasta dishes, used to top pizza, or wrapped around meats or chicken breasts for a flavorful addition. It is also the traditional topping for the Italian dish arancini.

Conclusion

Prosciutto is a type of cured Italian ham that is traditionally produced in the Italian region of Parma. The ham is cured using salt and aged for up to 36 months, during which its flavor deepens and intensifies. Prosciutto is typically served in a variety of ways, but can also be used as an ingredient to bring a salty, sweet flavor to dishes like pastas, pizzas, and arancini.