Prosciutto is a raw, unsmoked ham, that is cured by dry-salting for one month followed by air-drying in cool curing shades for half year or more.
It’s golden-pink in colour and is always eaten uncooked. True prosciutto is called Parma ham, and is made in Parma, Italy, but many versions are prepared elsewhere, in and outside Italy. Parma ham is called Prosciutto di Parma.
Prosciutto is cut into tissue-thin slices and is usually served with figs or melon, or added to cooked dishes at the last minute. It is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas.
Other Italian prosciuttos are labeled according to their city or province of origin, for example, Prosciutto di San Daniele or Prosciutto di Modena. San Daniele is produced in much smaller quantities than Parma ham, so it’s more expensive.
Storage: store in the fridge until sell by date. Once opened, consume within a few days.
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myfavouritepastime.com Last Updated: September 17, 2018