Citterio
Citterio Prosciutto di Parma
What it is
This is a type of dry-cured ham that originates from the Parma region of Italy. It is made from the hind leg of a pig, which is salted and then aged for a minimum of 12 months. The aging process allows the meat to develop a rich, complex flavor and a tender texture. It is typically sliced very thinly to best appreciate its delicate taste and aroma. The quality of the pork and the specific curing methods are what define its distinct character.
How people cook with it
Prosciutto is a versatile ingredient that can be enjoyed in many ways, both cooked and uncooked.
- Draped over melon
- Wrapped around breadsticks
- Layered in sandwiches
- Added to pasta dishes
When serving prosciutto uncooked, it is best to separate the slices gently and arrange them on a platter. It pairs wonderfully with fruits like figs or cantaloupe, or with cheeses such as mozzarella or parmesan. For cooked applications, prosciutto can be crisped up in a pan and then crumbled over salads or pasta. It can also be added to pizzas or quiches during the last few minutes of baking to impart a savory depth. Its inherent saltiness means you often need less added salt in your dishes.
How it differs from similar foods
Unlike cooked hams, prosciutto is not cooked. Its flavor comes entirely from the curing and aging process. This results in a more intense, complex, and slightly sweet taste compared to many other cured meats. The texture is also distinctively softer and more delicate than harder salamis.
Who it is for
Home cooks and food enthusiasts who appreciate artisanal cured meats will enjoy this product.
How to keep the rest
To maintain its freshness, keep the prosciutto tightly wrapped in its original packaging or in plastic wrap. Store it in the coldest part of your refrigerator. It is best consumed within a few days of opening to enjoy its optimal flavor and texture.