The term prosciutto refers to a particular cut of the pig either the leg or the shoulder, salted and left to dry and age. The outer part which protects the flesh is known as “cotenna”. Prosciutto can be savored raw (aged) or cooked.

The method for cooked prosciutto begins with the typical dry-salted process, the cuts are the same leg or shoulder, occasionally the meat after a 90 days period under salt get immersed in a brine mix called “salamoia”, which imparts a spicy flavor to the flesh.

After this initial process, the meat goes through a drying process with initial de-boning and placed in special metal molds for the cooking element. Once cooked the prosciutto cotto turns to a lovely and appetizing pink color, surrounded by a thin layer of fat. Its flavor is delicate, with an intense perfume and inviting aroma. In addition to the classic aged and cooked prosciutti, the roasted version and the one coated with various herbs seem to be getting notoriety.

In the Northeast part of
Italy the most commonly consumed is the classic and the smoked variety which is identified as Speck. The most celebrated of the smoked type is the one from the city of Prague, capital of the Check Republic.

Aged and cooked prosciutti, obtained from the shoulders are of lesser quality in comparison to the leg counterpart. The primary reason is the diverse nervy texture and the connecting cartilages which are more prominent in the shoulder and not as common in the anterior sections of the animal.

Aged prosciutto is certainly the most priced of the salumi repertoire. The salting style and the long aging process, connected with weather and air circulation provides element of aromatic differences, with developing flavors unfound in any other preparations.

When first sliced, aged prosciutto emanates an unmatched perfume, the flavor may be salted, spiced or sweet (Parma, San Daniele), based on the location of the territory and the production styles. During the aging process, a mix of fat is applied on the leg, along with salt, black pepper and various aromatics. This method defined as “sugnatura”, is a necessary step used to protect the flesh from drying too much and too soon.

A list of the most typical prosciutti.

Parma prosciutto / sweet and delicate flavor, dark rose in color, with fat content running on the outer part of the flesh. The pigs selected for the Parma varietal are from specific geographic areas (Emilia Romagna, Toscana, Umbria, Abruzzo, Marche), and controlled with stringent inspections standards to protect the consumers and the overall product. On the flesh the brand representing the crown with 5 points is fired, which distinguishes and certifies the quality of the product. Parma is a lovely and cultural city in the region of Emilia Romagna.

San Daniele / Friuli Venezia Giulia

The San Daniele varietal, offers a ruby particles, fragrant perfume, intense aromatics of the Dolomites, sweet taste, delicate melting and softness in the slices. On the flesh the fired brand representing an image of a styled prosciutto with the letters S.D paired with the Prociutto di San Daniele circular logo.

Prosciutti di Sauris / Friuli

Sweet and refined flavor, produced in the town of Sauris, a location particularly known for dry and balsam air, which imparts a unique flavor to the flesh. The pig’s leg, is also lightly smoked on low temperature, with faggio wood and juniper branch.

Norcia Prosciutto / Umbria

Vivid red slices, intense taste, lightly salted but definitely spicier than

other varietals. After a long aromatizing process of salt, pepper and garlic, the

leg assumes the typical violin shape that distinguishes the Norcia varietal.

Highly aged, is produced in the towns of Cascia, Monteleone di Spoleto,

Norcia, Preci, Poggiodomo.

Prosciutto Toscano / Tuscany

A prosciutto of red-rosy color with compact consistency and intense aroma.  Has a   piquant and spicy taste, and often cut and served in ¼ inch thick slices. The reasons of the robust taste which diversify it from the products of Northern Italy his attributed to the microclimate. In Tuscany they suggest to enjoy it with salt-free bread which is a specialty of the region dating back to the Renaissance times.

Prosciutto di Carpegna / Marche

This prosciutto is presented compact in texture with delicate flavor and fragrant aroma. It originated in the area of Montefeltro, which is around the North Western section of the Marche region. It’s seasoned with plenty of salt, black pepper and large amount of soft lard.

Other notable prosciutti are those from the Veneto Berico and Modena. Both varieties come from priced pigs raised with highly protected diets in the area around Vicenza and of course Modena in Emila Romagna. Neither are available in this country as of yet. Prosciutto is widely used in cooking, from the typical antipasti, or paired to melon, figs, crostini, and salads. Prosciutto finds great company in roasted meats, fillings, or risotto. Sliced prosciutto need to be refrigerated, wrapped, and away from direct cold air. If whole it is advisable to keep in a cool place for as long as 12 months. Once opened, it needs to be refrigerated, and wrapped with film wrapping. Even prosciutto presents the double problem often associated with salami. It is high in calories, and of conservatives. It is almost impossible to find prosciutti without nitrates. It is important to select a prosciutto that does not have a thick outer fat layer, and to make certain that it is a brand name you recognize, simply because meat may come from other countries where the rules of preserving the meat quality are not as stringent as those of the Italian companies which are government regulated. Wild boar and duck prosciutti are specialty products, also available in specialized gourmet shops.

Walter Potenza