Thinly Sliced Cured Ham

What it is

This is a type of dry-cured ham, originating from Italy. It is made from the hind leg of a pig. The meat is salted and then aged for a significant period, often many months. This process results in a tender texture and a rich, savory flavor. It is typically sliced very thinly for consumption. The curing process preserves the meat without the need for cooking.

How people cook with it

Prosciutto is a versatile ingredient that can be enjoyed in many ways, both cooked and uncooked.

• Wrapped around melon
• Added to sandwiches
• Draped over pizzas
• Tossed into pasta dishes

When served uncooked, it is best to separate the thin slices gently. It pairs wonderfully with fruits like figs or cantaloupe, or with cheeses such as mozzarella or parmesan. In cooked applications, it can be crisped up and added as a topping to dishes. It can also be incorporated into sauces or used to wrap around other meats before cooking to add flavor and moisture. Its delicate nature means it cooks quickly.

How it differs from similar foods

Unlike cooked hams, prosciutto is not typically cooked before eating. Its flavor profile is more intense and complex due to the extended curing process. The texture is also distinct, being much softer and more yielding than many cooked ham varieties.

Who it is for

Home cooks and chefs who appreciate artisanal cured meats.

How to keep the rest

After opening, it is best to keep the remaining prosciutto tightly wrapped in plastic wrap or in an airtight container. Store it in the coldest part of your refrigerator. Consume within a few days for optimal freshness and flavor.

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