Prosciugato

Prosciugato is an Italian term that generally translates to "dried" or "air-dried." In a culinary context, it most commonly refers to cured meats, particularly ham. When applied to ham, prosciugato indicates a product that has been salted and then air-dried for an extended period, allowing its flavors to concentrate and its texture to firm up. This process is a traditional method of meat preservation.

The most famous example of prosciugato is Prosciutto di Parma, a protected designation of origin (PDO) ham from the Parma region of Italy. Other well-known types include Prosciutto di San Daniele and Prosciutto Toscano. The specific aging process, diet of the pigs, and regional climate all contribute to the unique characteristics of each type of prosciugato.

Beyond ham, the term "prosciugato" can also describe other foods that have undergone a drying process, such as sun-dried tomatoes (pomodori prosciugati al sole) or certain types of pasta that are dried before packaging. However, its primary association remains with cured ham, where the slow drying is essential to developing its distinctive sweet, savory, and nutty flavor profile. The process typically involves salting the meat, followed by a period of resting and then extensive air-drying, which can last for many months or even years.