Prosciutto
Uncooked, unsmoked, dry-cured ham from Italy.
Prosciutto, also known as prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham, usually served thinly sliced. Several regions in Italy have their own variations, with the most prized being Prosciutto di Parma DOP and Prosciutto di San Daniele DOP. The word prosciutto in Italian means any type of ham, either dry-cured or cooked, but in English-speaking countries it usually refers to Italian prosciutto crudo or similar hams made elsewhere.
- Type
- Dry-cured ham
- Origin
- Italy (pre-Roman times in Friuli-Venezia Giulia)
- Main Ingredients
- Pig's or wild boar's hind leg, sea salt, lard
- Aging Time
- 9 months to 3 years
- Protected Status
- Multiple PDO and PGI varieties in Italy
- Key Varieties
- Prosciutto di Parma, Prosciutto di San Daniele
Lore & Background
The history of prosciutto begins in pre-Roman times in the region of Friuli-Venezia Giulia. Archaeological evidence of pig farming dates from the 11th and 8th centuries BC. Celts settled the area around 600 BC, changed land and water use, and bred pigs for meat. The practice became more organized after first contact with the Roman Empire in 221 BC, as pork was a favorite in the Roman diet. The ancient Romans recognized that local factors of low humidity, ventilation, and a hilly piedmont climate allowed for superior meat preservation, marking the origins of the specialized curing method based on the region's microclimate.
Reader's Guide
Prosciutto is made from a pig's or wild boar's hind leg or thigh. The process can take from nine months to three years. For Prosciutto di Parma DOP, the only ingredients are sea salt, lard, and the hind leg of pigs. The legs are salted, refrigerated at 1°C to 4°C with about 80% humidity for a week, then given a second layer of salt for two more weeks. After hanging for two to three months in refrigerated, humidity-controlled rooms, the salt is washed off. The ham is then hung for about three months in cellars, dried, and treated with a mix of minced lard and salt. Finally, it is aged for at least 14 months up to three years. Quality is checked by inserting a horse bone needle into different parts of the ham. Only then are the hams branded with the Ducal Crown symbol. Protected designation of origin (PDO) hams use only sea salt, while other prosciutto may be cured with sodium nitrite or potassium nitrate.
Did You Know?
- Prosciutto is also known as prosciutto crudo, meaning 'dry ham' in Italian.
- The word prosciutto derives from Italian asciutto ('dry') or from Vulgar Latin pro + exsuctus ('to suck out the moisture').
- Prosciutto di Parma DOP uses only sea salt, lard, and the hind leg of pigs, though nitrites and nitrates are permitted within regulated limits.
- There is a tradition of making prosciutto in southern Switzerland.
Frequently Asked Questions
What exactly is Prosciutto?
Prosciutto is a dry-cured ham that is neither cooked nor smoked, traditionally produced in Italy. It is made from a pig's or wild boar's hind leg seasoned with sea salt and lard, and is typically served as very thin slices.
How long does Prosciutto need to age?
The curing and aging period ranges from about nine months up to three years, depending on the specific variety. This extended time allows the meat to develop its deep flavor and delicate texture.
What are the most celebrated Prosciutto varieties?
Prosciutto di Parma and Prosciutto di San Daniele are widely considered the two most prized, both carrying protected DOP designations. Several other PDO and PGI varieties also exist across different Italian regions.
What does the Italian word 'prosciutto' actually cover?
In Italian, the term refers to any type of ham, whether dry-cured or cooked, not just the raw cured style. In English-speaking countries, though, people generally use 'prosciutto' to mean specifically the uncooked, dry-cured Italian ham.
Where did Prosciutto originate?
The tradition of producing this style of cured ham dates back to pre-Roman times in the Friuli-Venezia Giulia region of northeastern Italy. Over the centuries, various Italian regions developed their own distinct versions of the craft.
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