Pink, salty, and cut into impossibly thin slices, prosciutlớn is one of the world"s most popular salumi. But what exactly is this beloved Italian meat and how is it made?

Read on, amici!


In Italian, prosciutkhổng lồ simply translates to lớn “say đắm.” There is prosciutkhổng lồ crubởi vì, a raw, cured ham mê, & prosciutkhổng lồ cotlớn, or cooked mê say. For the purpose of this guide, we"ll be talking about prosciutto crudo, but if you"re curious lớn know more, you can learn more about prosciutkhổng lồ crudo versus cotto here.

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The origins of prosciutkhổng lồ crubởi vì date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to lớn extover their meat supply during the long winters. Over the centuries, the tradition of making prosciutlớn was perfected. Today the art is celebrated across Italy and the world.


Prosciutto lớn is made from high-unique pork legs. The meat is covered in salt và left to lớn rest for a few weeks. During this time, the salt draws out blood và moisture, which prevents bacteria from entering the meat (and is why it"s safe for us lớn eat it "raw"). Salting the meat also causes the flavors to lớn become more concentrated.

After the salting process, the pork legs are washed, seasoned by hvà (often according lớn a secret family recipe), and left to lớn dry-age at a controlled temperature for 14 lớn 36 months. It is the combination of salternative text, air, and time that gives prosciutto lớn its sweet và delicate flavor.

Prosciutto-producing techniques vary based on the region, producer, and consortium (refresh your Italian certification expertise here). For example, Prosciutkhổng lồ di Parma DOPhường is made exclusively from carefully selected heritage breed pigs raised in 11 regions of Italy. The entire process from salting lớn aging must occur in the Parma province, where the air and climate impart a chất lượng flavor on the meat. On the other hand, Prosciutkhổng lồ di San Daniele DOP is made in the Friuli Venezia Giulia region. The higher altitudes & different climate give the meat a darker and sweeter flavor. There are many other varieties, too, such as Prosciutlớn di Modena, Prosciutto Toscano, và Prosciutto lớn di Carpegna.

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Prosciutkhổng lồ is a flavorful, delicately sweet & salty sản phẩm. It typically has a salmon pink khổng lồ brownish-red color & each slice is streaked with fat. Some prosciutto lớn varieties are seasoned with spices and herbs lượt thích blaông chồng pepper, garlic, juniper, và rosemary, which give it a more unique, fragrant flavor. The longer prosciutto is aged, the more complex it will taste.


To experience the fullest flavor, we suggest serving prosciutkhổng lồ in paper-thin slices. Simply place a piece in your mouth và let the fat melt on your tongue. This creamy texture will coat your palate as you savor the leaner parts of the prosciutkhổng lồ, which are sweet, yet, salty flavor.

You can serve sầu prosciutto on its own, or pair it with fruit, vegetables, bread, cheese, và wine. We suggest using younger prosciutto for cooking in dishes lượt thích pasta & pizza. Reserve the longer-aged varieties, which have a deeper, more complex flavor, for enjoying on their own. For more pairing ideas, check out our prosciutlớn pairing guide.


Ready to lớn get a taste? Here at, we offer more than five sầu different types of prosciutlớn, each varying in region, age, & taste. Find your local to lớn discover more.