prosciutto

Prosciutto is an Italian dry-cured ham, typically served in paper-thin slices. The term derives from prosciugare, meaning to dry out, referring to the drying process used in its production. There are two main varieties: prosciutto crudo (raw, air-dried) and prosciutto cotto (cooked).

Production begins with a hind leg of pork; the meat is trimmed, salted, and left to cure for several weeks to months. After curing, it is washed, sometimes seasoned, and hung in controlled warehouses where temperature and humidity regulate the drying. Prosciutto crudo ages for a range of months (commonly 9–36), during which enzymatic changes develop the flavor and tender texture. The result is a delicate, slightly sweet meat with a low moisture content.

Protected varieties include Prosciutto di Parma and Prosciutto di San Daniele, both with protected designation of origin (DOP). Other regional examples include Prosciutto di Modena and Prosciutto di Norcia. Each product has distinctive sensory profiles influenced by pig breed, diet, climate, and curing practices. Characteristics to look for in high-quality crudo include a pale pink color, fine marbling, and a thin ivory-colored fat rim.

Prosciutto cotto is produced by cooking the cured meat, often with added seasonings; it has a softer texture and pinker appearance than crudo. In cuisine, prosciutto is commonly used in antipasti, on sandwiches, or paired with fruit and cheese. Nutritionally, it is high in protein but also contains fat and sodium, and should be consumed in moderation.