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455:, and left for about two months. During this time, the ham is pressed gradually and carefully to drain all blood left in the meat without breaking the bone. Next, it is washed several times to remove the salt and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months.
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When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it's too warm, the aging process never begins. The meat spoils. If it's too
398:
Prosciutto is made from either a pig's or a wild boar's hind leg or thigh, and the base term prosciutto specifically refers to this product. Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example
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is darker, and sweeter in flavor. For both of them, the product regulations allow salt as the only additive to the meat, prohibiting additives such as nitrite and nitrate that are often used in unprotected products.
675:(PDO)—DOP in Italian—and other, less stringent designations of geographical origin for traditional specialties. Various regions have their own PDO, whose specifications do not generally require ham from
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1982:
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is similar to prosciutto, but is made from the filet or loin of the hind leg. It is aged in a cow or pig's bladder as a casing to prevent spoilage and contamination.
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Sea salt is used exclusively for salting, as the use of other chemical substances, preservatives and additives is completely prohibited throughout the preparation.
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to form nitrosomyoglobin, followed by concentration of the pigments due to drying. Bacteria convert the added nitrite or nitrate to nitric oxide.
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Prosciutto means 'ham' in
Italian and is a term particularly used to describe ham that has been seasoned, cured and air-dried.
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Heat: An
Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
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are smoked, unlike the
Italian product, while that from Slovenia, Istria, and Krk is not smoked. The mountain village of
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of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in
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dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that's when you make
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584:, or accompanied with melon or figs. It is also eaten as an accompaniment to cooked spring vegetables, such as
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738:(PGI) apply for several prosciutto varieties in Italy, each slightly different in color, flavor, and texture:
419:). The process of making prosciutto can take from nine months to two years, depending on the size of the ham.
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470:), which are generally used in other hams to produce the desired rosy color and unique flavor, but only
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671:(EU), certain well-established meat products, including some local prosciutto, are covered by a
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592:. It may be included in a simple pasta sauce made with cream or a Tuscan dish of
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itself is not protected; cooked ham may legally be, and in practice is, sold as
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1649:"Ακροκώλιον, το καλύτερο ελληνικό προσούτο φτιάχνεται στην Ευρυτανία (βίντεο)"
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362: in this section. Unsourced material may be challenged and removed.
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233:), but in English-speaking countries, it usually means either Italian
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is raw, although, because it has been salt-cured, it is ready to eat.
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Additives: None. Only the use of salt is allowed (sodium chloride).
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1856:"Fare of the Country; The Sweet Prosciutto Of San Danieli, Italy"
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and vegetables. It is used in stuffings for other meats, such as
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has the same etymology. It is similar to the modern
Italian verb
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region, prosciutto is not smoked. There is also a tradition of
16:
Italian dry-cured ham that is thinly sliced and served uncooked
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600:, as a wrap around veal or steak, in a filled bread, or as a
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possesses PDO status. It is commonly served as a starter.
110:
1916:. Consorzio del Prosciutto di San Daniele. Archived from
426:, describes talking to an old Italian butcher who says:
2053:
171:
Several regions in Italy have their own variations of
2442:
Italian products with protected designation of origin
143:
2044:
Official
Website (in English) of Prosciutto di Parma
1731:"Naturals Prosciutto Cotto (made in New Jersey, US)"
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whey that is sometimes added to the pigs' diet. The
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101:
98:
2334:
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2091:
1934:Petrini, Carlo; Padovani, Gigi (October 17, 2006).
734:European protected designation of origin (PDO) and
134:
107:
42:
237:or similar hams made elsewhere. However, the word
1963:"Croatia's best delicacies: Dalmatian prosciutto"
1778:"Perna e Perexuctus, il Prosciutto nella Storia"
644:European Union–protected designations of origin
428:
2069:
2049:Official Website of Prosciutto di San Daniele
1671:"Prosciutto Cotto – Ingredient – FineCooking"
8:
2001:"Dalmatian Pršut Given EU Protection Status"
1651:[Acrokolion, the best Greek prosciutto (
21:
1061:is a salame prepared from leftover cuts of
524:. Unsourced material may be challenged and
404:
269:
2076:
2062:
2054:
29:
20:
1899:from the original on September 30, 2018.
1586:"IBERIAN, YORK AND PARMA HAM DIFFERENCES"
544:Learn how and when to remove this message
378:Learn how and when to remove this message
221:means any type of ham, either dry-cured (
1580:
1578:
1146:
160:), is uncooked, unsmoked, and dry-cured
1611:Fabricant, Florence (October 2, 2017).
1368:
2025:. New York, New York: Scribner, 2004.
1142:protected status in the European Union
1854:S. Irene Virbila (January 29, 1989).
1711:from the original on January 27, 2021
1496:"Prosciutto pronunciation in Italian"
1127:, in Montenegro, produces the smoked
722:has a slightly nutty flavor from the
691:, is not in itself a protected term.
679:pigs. The simple Italian description
155:
7:
945:Prosciutto di suino nero dei Nebrodi
522:adding citations to reliable sources
360:adding citations to reliable sources
1883:"Technical Fact Sheet of Parma Ham"
458:Prosciutto is sometimes cured with
1655:) made in Evritania (video)].
1521:"Prosciutto crudo della Mesolcina"
1000:Prosciutto di suino nero Casertano
624:, sometimes in a variation on the
612:is an Italian veal dish, in which
303:, 'to suck out '); the Portuguese
14:
1961:Rowlands, Marc (April 10, 2020).
736:protected geographical indication
451:Today, the ham is first cleaned,
324:('to extract the juices from')).
168:is usually served thinly sliced.
2375:
2374:
1525:Culinary Heritage of Switzerland
1350:– type of cured pork leg product
1311:
1297:
820:Prosciutto Veneto Berico-Euganeo
694:The two famous types of Italian
494:
336:
94:
88:, in English often shortened to
57:
1659:(in Greek). September 14, 2016.
708:prosciutto crudo di San Daniele
673:protected designation of origin
476:protected designation of origin
347:needs additional citations for
41:
2176:Valle d'Aosta Jambon de Bosses
1473:Merriam-Webster.com Dictionary
933:Valle d'Aosta Jambon de Bosses
394:Salt being added to a pork leg
1:
2291:Boar's Head Provision Company
2023:On Food and Cooking (revised)
1807:Dizionario etimologico online
1701:"Tesco Prosciutto Cotto 100G"
1006:Prosciutto crudo dell'Irpinia
1631:"1st Argentinian Prosciutto"
1382:Cambridge English Dictionary
2326:The Honey Baked Ham Company
1613:"A New American Prosciutto"
1075:Prosciutto, locally called
313:('to dry thoroughly'; from
2458:
1442:Collins English Dictionary
1387:Cambridge University Press
1358:– Portuguese dry-cured ham
1018:
665:Common Agricultural Policy
422:A writer on Italian food,
179:, but the most prized are
2370:
922:Prosciutto crudo di Cuneo
763:Prosciutto di San Daniele
728:prosciutto di San Daniele
700:prosciutto crudo di Parma
210:in southern Switzerland.
192:Prosciutto di San Daniele
52:
28:
991:Prosciutto della Majella
437:. Your prosciutto. Your
1940:. Rizzoli. p. 78.
1914:"Production guidelines"
1635:Jamón Crudo El Artesano
1419:Oxford University Press
1344:– Spanish dry-cured ham
1165:Geographical Indication
1136:The following types of
973:Prosciutto di Venticano
175:, each with degrees of
2311:Meat Products of India
1920:on December 21, 2013.
1811:Prosciutto, Presciutto
1085:Bosnia and Herzegovina
1032:
964:Prosciutto di Bassiano
866:Prosciutto amatriciano
843:Prosciutto di Carpegna
775:San Daniele del Friuli
712:San Daniele del Friuli
660:
576:is often served as an
565:
449:
395:
288:substitution, or from
80:
1890:prosciuttodiparma.com
1415:UK English Dictionary
1168:Year of registration
1037:Culatello con cotenna
1028:
716:Friuli-Venezia Giulia
683:, used alone or with
659:A plate of prosciutto
658:
559:
401:prosciutto di agnello
393:
261:derives in turn from
196:Friuli-Venezia Giulia
76:
63:Media: Prosciutto
2238:Fläsklägg med rotmos
2101:Ammerländer Schinken
2007:. February 15, 2016.
1937:Slow food revolution
1546:"Prosciutto recipes"
1363:Notes and references
1337:List of smoked foods
1218:Croatia and Slovenia
1050:Culatello di Zibello
1021:Culatello di Zibello
904:Prosciutto di Sauris
885:Prosciutto di Norcia
782:Prosciutto di Modena
518:improve this section
356:improve this article
299:(past participle of
157:[proʃˈʃutto]
2417:Montenegrin cuisine
2121:Chipped chopped ham
1987:European Commission
1590:Pata Negra Schinken
1332:List of dried foods
1201:Šibenik-Knin County
1152:
982:Prosciutto di Faeto
744:Prosciutto di Parma
720:prosciutto di Parma
562:prosciutto di Parma
181:Prosciutto di Parma
78:Prosciutto di Parma
36:Prosciutto di Parma
25:
2301:E. M. Todd Company
1983:"Kraški pršut PGI"
1861:The New York Times
1500:howtopronounce.com
1147:
1119:from Dalmatia and
1033:
801:Prosciutto Toscano
661:
566:
396:
81:
2412:Slovenian cuisine
2389:
2388:
1819:Lewis & Short
1681:on March 19, 2022
1476:. Merriam-Webster
1288:
1287:
1183:Dalmatinski pršut
1159:Geographical Area
1151:with PGI and PDO
1079:, is produced in
832:Prosciutto Veneto
580:, wrapped around
554:
553:
546:
388:
387:
380:
208:making prosciutto
71:
70:
2449:
2407:Croatian cuisine
2378:
2377:
2335:Related articles
2321:Smithfield Foods
2198:Speck Alto Adige
2116:Black Forest ham
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2009:
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1989:. July 25, 2020.
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1801:sv. prosciutto,
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1677:. Archived from
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1568:prosciutto crudo
1564:Prosciutto cotto
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1425:on June 5, 2021.
1421:. Archived from
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1091:(especially the
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247:prosciutto cotto
235:prosciutto crudo
231:prosciutto cotto
223:prosciutto crudo
200:Speck Alto Adige
198:. Unlike speck (
177:protected status
173:prosciutto crudo
166:Prosciutto crudo
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85:Prosciutto crudo
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2402:Italian cuisine
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2258:Ham and egg bun
2228:Croque monsieur
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2205:Westphalian ham
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2021:McGee, Harold.
2018:
2016:Further reading
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574:Italian cuisine
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2188:Smithfield ham
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2168:
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2161:Njeguški pršut
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2038:External links
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1617:New York Times
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1228:Istarski pršut
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1130:njeguški pršut
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2430:
2428:
2425:
2423:
2420:
2418:
2415:
2413:
2410:
2408:
2405:
2403:
2400:
2399:
2397:
2382:
2373:
2372:
2369:
2363:
2360:
2358:
2355:
2353:
2350:
2348:
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2343:
2340:
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2327:
2324:
2322:
2319:
2317:
2314:
2312:
2309:
2307:
2304:
2302:
2299:
2297:
2294:
2292:
2289:
2287:
2284:
2283:
2281:
2279:Ham producers
2277:
2271:
2268:
2266:
2263:
2259:
2256:
2255:
2254:
2251:
2249:
2246:
2244:
2241:
2239:
2236:
2234:
2233:Christmas ham
2231:
2229:
2226:
2225:
2223:
2221:
2217:
2211:
2208:
2206:
2203:
2199:
2196:
2195:
2194:
2191:
2189:
2186:
2184:
2181:
2177:
2174:
2173:
2172:
2169:
2167:
2164:
2162:
2159:
2157:
2156:Lacón Gallego
2154:
2152:
2149:
2147:
2146:Jamón ibérico
2144:
2142:
2141:Jamón serrano
2139:
2137:
2134:
2132:
2129:
2127:
2124:
2122:
2119:
2117:
2114:
2112:
2109:
2107:
2104:
2102:
2099:
2098:
2096:
2094:
2090:
2086:
2079:
2074:
2072:
2067:
2065:
2060:
2059:
2056:
2050:
2047:
2045:
2042:
2041:
2037:
2032:
2031:0-684-80001-2
2028:
2024:
2020:
2019:
2015:
2006:
2002:
1996:
1993:
1988:
1984:
1978:
1975:
1970:
1969:
1964:
1957:
1954:
1949:
1947:9780847828739
1943:
1939:
1938:
1930:
1927:
1923:
1919:
1915:
1909:
1906:
1902:
1895:
1891:
1884:
1878:
1875:
1863:
1862:
1857:
1850:
1847:
1844:
1843:1-4000-4120-1
1840:
1836:
1833:Buford, Bill
1830:
1827:
1824:
1820:
1816:
1812:
1808:
1804:
1800:
1795:
1792:
1779:
1773:
1770:
1757:
1751:
1748:
1736:
1732:
1726:
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1696:
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1626:
1623:
1618:
1614:
1607:
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1591:
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1579:
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1571:
1569:
1565:
1551:
1547:
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1526:
1522:
1516:
1513:
1501:
1497:
1491:
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1475:
1474:
1469:
1463:
1460:
1448:
1447:HarperCollins
1444:
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1416:
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1409:
1403:
1400:
1388:
1384:
1383:
1378:
1372:
1369:
1362:
1357:
1356:
1352:
1349:
1348:Jamón ibérico
1346:
1343:
1342:Jamón serrano
1340:
1338:
1335:
1333:
1330:
1328:
1325:
1324:
1320:
1314:
1309:
1306:
1295:
1290:
1283:
1280:
1278:
1275:
1273:
1270:
1267:
1266:
1262:
1259:
1257:
1254:
1252:
1248:
1245:
1244:
1240:
1238:
1235:
1233:
1232:Istrski pršut
1229:
1226:
1224:
1220:
1217:
1216:
1212:
1209:
1207:
1206:Drniški pršut
1204:
1202:
1199:
1196:
1195:
1191:
1189:
1186:
1184:
1181:
1179:
1175:
1172:
1171:
1167:
1164:
1161:
1158:
1155:
1154:
1150:
1145:
1143:
1139:
1134:
1132:
1131:
1126:
1122:
1118:
1114:
1110:
1106:
1102:
1098:
1097:Vipava Valley
1094:
1093:Karst Plateau
1090:
1086:
1082:
1078:
1071:
1068:
1066:
1064:
1060:
1059:
1054:
1052:
1051:
1046:
1043:
1038:
1031:
1027:
1022:
1015:
1012:
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1004:
1001:
998:
996:
992:
989:
987:
983:
980:
978:
974:
971:
969:
965:
962:
959:
958:
954:
951:
947:
946:
942:
939:
935:
934:
930:
927:
923:
920:
917:
913:
910:
905:
901:
898:
894:
891:
886:
882:
879:
875:
872:
867:
863:
860:
856:
852:
849:
844:
840:
837:
833:
829:
826:
821:
817:
814:
810:
807:
802:
798:
795:
791:
788:
783:
779:
776:
772:
769:
764:
760:
757:
753:
750:
745:
741:
740:
739:
737:
732:
729:
725:
721:
717:
714:area, in the
713:
709:
705:
701:
697:
692:
690:
686:
682:
678:
674:
670:
666:
657:
651:
648:
643:
641:
639:
635:
631:
627:
626:Caprese salad
623:
619:
615:
611:
610:
605:
603:
599:
595:
591:
587:
583:
579:
575:
571:
563:
558:
548:
545:
537:
527:
523:
519:
513:
512:
508:
503:This section
501:
497:
492:
491:
485:
483:
481:
477:
473:
469:
465:
461:
456:
454:
448:
446:
442:
441:
436:
435:
427:
425:
420:
402:
392:
382:
379:
371:
361:
357:
351:
350:
345:This section
343:
339:
334:
333:
327:
325:
323:
319:
316:
312:
308:
307:
302:
298:
294:
291:
287:
267:
264:
260:
252:
250:
248:
244:
240:
236:
232:
229:) or cooked (
228:
224:
220:
216:
211:
209:
205:
201:
197:
193:
189:
185:
182:
178:
174:
169:
167:
163:
158:
150:
149:
139:
91:
87:
86:
79:
75:
64:
60:
55:
54:
51:
48:
45:
37:
32:
27:
19:
2306:Hormel Foods
2265:Limerick ham
2253:Ham sandwich
2170:
2093:Types of ham
2022:
2005:Croatia Week
2004:
1995:
1986:
1977:
1966:
1956:
1936:
1929:
1921:
1918:the original
1908:
1900:
1889:
1877:
1865:. Retrieved
1859:
1849:
1837:Knopf, 2006
1834:
1829:
1806:
1802:
1794:
1784:December 18,
1782:. Retrieved
1780:(in Italian)
1772:
1762:December 18,
1760:. Retrieved
1758:(in Italian)
1756:"Prosciutto"
1750:
1738:. Retrieved
1735:Rovagnati US
1734:
1725:
1713:. Retrieved
1704:
1695:
1683:. Retrieved
1679:the original
1674:
1665:
1656:
1643:
1634:
1625:
1616:
1606:
1594:. Retrieved
1589:
1567:
1563:
1561:
1554:. Retrieved
1549:
1540:
1528:. Retrieved
1515:
1503:. Retrieved
1499:
1490:
1478:. Retrieved
1471:
1468:"prosciutto"
1462:
1450:. Retrieved
1440:
1437:"Prosciutto"
1431:
1423:the original
1411:
1408:"prosciutto"
1402:
1390:. Retrieved
1380:
1377:"PROSCIUTTO"
1371:
1353:
1327:List of hams
1305:Italy portal
1276:
1256:Kraški pršut
1255:
1249:part of the
1231:
1227:
1205:
1182:
1148:
1144:and the UK:
1137:
1135:
1128:
1116:
1076:
1074:
1069:
1062:
1056:
1055:
1048:
1035:
1034:
1029:
1013:
1005:
999:
990:
981:
972:
963:
957:Cinta Senese
955:
943:
938:Aosta Valley
931:
921:
902:
883:
880:, Lazio, PGI
864:
841:
831:
818:
799:
780:
761:
742:
733:
727:
719:
718:region. The
707:
699:
695:
693:
688:
684:
680:
662:
649:
636:, and fresh
607:
606:
569:
567:
561:
540:
531:
516:Please help
504:
457:
450:
438:
432:
429:
421:
400:
397:
374:
365:
354:Please help
349:verification
346:
321:
317:
310:
304:
300:
296:
292:
290:Vulgar Latin
265:
258:
256:
246:
245:(usually as
242:
238:
234:
230:
226:
222:
218:
212:
191:
180:
172:
170:
165:
89:
84:
83:
82:
77:
35:
18:
2432:Smoked meat
2357:Ham sausage
2347:Charcuterie
2316:Oscar Mayer
2270:Stuffed ham
2243:Francesinha
2210:Xuanwei ham
2131:Elenski but
2126:Country ham
2111:Bayonne ham
1867:November 9,
1815:Prosciugare
1740:October 27,
1715:October 27,
1685:October 27,
1675:FineCooking
1596:October 24,
1556:October 24,
1505:November 4,
1319:Food portal
1277:Krčki pršut
1121:Herzegovina
1040: [
907: [
888: [
869: [
859:Montefeltro
846: [
823: [
804: [
785: [
766: [
747: [
710:, from the
609:Saltimbocca
594:tagliatelle
560:A plate of
474:is used in
440:soppressata
424:Bill Buford
328:Manufacture
311:prosciugare
295:(before) +
204:South Tyrol
202:) from the
148:-toh, proh-
2427:Dried meat
2396:Categories
2362:Turkey ham
2352:Dried meat
2220:Ham dishes
2171:Prosciutto
2151:Jinhua ham
1657:viewtag.gr
1480:August 14,
1452:August 14,
1392:August 14,
1081:Montenegro
1058:Strolghino
1019:See also:
1008:, Campania
1002:, Campania
681:prosciutto
677:free range
663:Under the
638:mozzarella
618:sandwiches
564:with melon
259:prosciutto
243:prosciutto
239:prosciutto
225:or simply
219:prosciutto
194:DOP, from
90:prosciutto
23:Prosciutto
2248:Ham salad
2183:Rugao ham
1530:March 11,
1063:culatello
1030:Culatello
1014:Culatello
614:escalopes
604:topping.
586:asparagus
578:antipasto
505:does not
480:myoglobin
468:potassium
257:The word
253:Etymology
2381:Category
2166:Presunto
2106:Anfu ham
1968:Time Out
1894:Archived
1709:Archived
1653:προσούτο
1550:BBC Food
1355:Presunto
1291:See also
1246:Slovenia
1221:part of
1178:Dalmatia
1176:part of
1105:Dalmatia
1095:and the
1089:Slovenia
977:Campania
878:Amatrice
855:Carpegna
724:Parmesan
582:grissini
472:sea salt
462:(either
460:nitrites
445:sausages
414:lamb ham
322:exsucare
306:presunto
301:exsugere
297:exsuctus
284:), with
266:asciutto
153:Italian:
2296:Cargill
1892:. n.d.
1823:ex-sūco
1707:. n.d.
1268:Croatia
1197:Croatia
1173:Croatia
1156:Country
1140:have a
1125:Njeguši
1101:Croatia
1099:), and
995:Abruzzo
876:, near
853:, near
813:Tuscany
702:, from
667:of the
628:, with
568:Sliced
526:removed
511:sources
443:. Your
408:
273:
263:Italian
215:Italian
186:, from
2422:Salumi
2379:
2136:Gammon
2029:
1944:
1841:
1413:Lexico
1223:Istria
1113:Istria
1111:, and
986:Apulia
950:Sicily
916:Sauris
897:Norcia
836:Veneto
794:Modena
706:, and
634:tomato
622:panini
464:sodium
453:salted
434:salumi
286:prefix
190:, and
56:
2342:Bacon
2286:Beher
2193:Speck
1897:(PDF)
1886:(PDF)
1705:Tesco
1592:. n.d
1552:. n.d
1284:2015
1263:2012
1241:2015
1213:2015
1192:2016
1149:Pršut
1138:pršut
1117:Pršut
1077:pršut
1070:Pršut
1044:]
968:Lazio
952:, PDO
940:, PDO
928:, PDO
926:Cuneo
918:, PGI
911:]
899:, PGI
892:]
873:]
861:, PDO
850:]
838:, PDO
827:]
815:, PDO
808:]
796:, PDO
789:]
777:, PDO
770:]
758:, PDO
756:Parma
751:]
704:Parma
698:are:
689:cotto
685:crudo
630:basil
602:pizza
315:Latin
227:crudo
47:Italy
2027:ISBN
1942:ISBN
1869:2009
1839:ISBN
1821:sv.
1813:and
1809:sv.
1786:2021
1764:2021
1742:2021
1717:2021
1687:2021
1598:2021
1558:2021
1532:2023
1507:2021
1482:2019
1454:2019
1394:2019
1251:Kras
1162:Name
830:(or
620:and
598:veal
590:peas
509:any
507:cite
405:lit.
270:lit.
146:SHOO
144:prə-
2437:Ham
2085:Ham
1799:OED
1281:PGI
1272:Krk
1260:PGI
1237:PDO
1210:PGI
1188:PGI
1115:).
1109:Krk
834:),
687:or
588:or
572:in
520:by
486:Use
466:or
358:by
318:pro
293:pro
279:dry
213:In
184:DOP
162:ham
2398::
2003:.
1985:.
1965:.
1888:.
1858:.
1817:;
1805:;
1803:n.
1733:.
1703:.
1673:.
1633:.
1615:.
1588:.
1577:^
1560:.
1548:.
1523:.
1498:.
1470:.
1445:.
1439:.
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640:.
632:,
320:+
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151:,
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132:oʊ
120:oʊ
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96:/
92:(
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