Prosciutto, or prosciutto crudo, is a popular Italian ham that is dry cured and typically served raw. Embraced for its flavor, Prosciutto di Parma is one of the most well-known varieties of uncooked prosciutto. A cooked variety of prosciutto, known as prosciutto cotto, also exists, but it is more popular among Italians than Americans.
History
Written accounts describing early production of prosciutto in Italy have been found from around 100 B.C. Hannibal and his troops are rumored to have stopped north of Parma, Italy to dine on local prosciutto while regaining their strength. In the early days, the process of making prosciutto involved preserving pork legs in salt and then drying and smoking the aged meat. Over time the process of smoking the ham was phased out from preparation, leaving the prosciutto you are familiar with today.
Preparation
Regardless of the region in Italy the prosciutto may come from, the preparation is fairly standard. First, the ham must be trimmed of both skin and fat (Reference 2). Next the ham is salted, and then pressed to drain all blood. Once clean, the ham is left out in the cool air to begin the drying and aging process. Prosciutto is often cured for as long as two or three years to achieve the desired flavor.
Why Prosciutto Can Be Eaten Raw
According to the United States Department of Agriculture, although never heated, prosciutto found in the U.S. can be eaten raw. A product labeled "prosciutto" signifies a dry cured ham. Dry curing removes much of the water from this product, preventing the growth of bacteria that could lead to food-borne illness.
Protected Denomination of Origin
When purchasing prosciutto, check the product's label for the words "PDO prosciutto" to locate the highest quality product. The phrase protected denomination of origin, or PDO, indicates the ham is from a specific region of Italy recognized for its prosciutto production. Each region has its own trademark symbol. The presence of this symbol on a prosciutto indicates the product adheres to the specific guidelines set forth by a particular region, such as Parma or San Daniele. If a product does not display a symbol, it is most likely not from one of these regions in Italy.
How to Enjoy Prosciutto
Traditionally, prosciutto is shaved into paper-thin slices prior to serving. Prosciutto can be wrapped around breadsticks or vegetables, served with mozzarella and tomatoes or paired with ripe melon or other fruit to create an easy and crowd-pleasing appetizer. Prosciutto can also add flavor when incorporated into many pasta, fish or poultry dishes.
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