Dietz And Watson
Dietz & Watson Prosciutto
What it is
This is a type of dry-cured ham that originates from Italy. It is made from pork leg that has been salted and aged for a significant period, often many months. The curing process removes moisture and concentrates the flavor, resulting in a rich, savory taste and a delicate, melt-in-your-mouth texture. It is typically sliced very thinly for consumption. The aging process contributes to its distinctive aroma and deep red color.
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 pasta dishes
- Layered in sandwiches
- Served on charcuterie boards
When served uncooked, prosciutto is often draped over other foods or arranged on platters. Its salty and slightly sweet notes pair well with fruits like cantaloupe or figs. In cooking, it can be crisped up in a pan to add a salty crunch to salads or vegetables. It also melts beautifully into sauces or can be used as a flavorful wrapping for chicken or fish before baking. The thin slices cook quickly and impart a deep, savory essence to any dish.
How it differs from similar foods
Unlike other cured hams, prosciutto is typically not smoked. Its flavor profile is primarily derived from the salt and the long aging process, which results in a more nuanced and less intensely salty taste compared to some other cured meats. The texture is also notably softer and more delicate.
Who it is for
Home cooks and entertainers who appreciate fine cured meats.
How to keep the rest
After opening, it is best to keep prosciutto tightly wrapped in its original packaging or in plastic wrap. Store it in the coldest part of your refrigerator. For optimal freshness and flavor, consume within a few days of opening. Proper storage helps maintain its delicate texture and prevents it from drying out.