Prosciutto

Prosciutto is a dry-cured ham from central and northern Italy and from Slovenia (Kras), where it is called pr?ut.

Related Topics:
Ham - Italy - Slovenia - Kras

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The process to make Prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. After the salting period, the ham is washed several times to remove the salt. It is then hung in a sunny, airy place. The air is important to the final quality of the ham. The ham is left until dry. This takes a variable amount of time, depending on the local climate, and size of the ham. When the ham is completely dry, it is hung in an airy place at room temperature for up to eighteen months.

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Generally speaking, Prosciutto has two forms. It can be cooked like a regular ham (this variety does not undergo the curing process), or can be served crudo, (raw, but dry-cured). The cooked version is called "Prociutto Cotto." Prosciutto is usually served sliced tissue-paper thin, wrapped around grissini or melon.

Related Topics:
Cooked - Raw - Grissini - Melon

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