Salty and buttery with a delicate sweetness, the simplicity of classic prosciutto’s flavor profile allows for a wide variety of unique pairings.
History
The history of prosciutto dates as far back as the pre-Roman era. In Italy, both the Celtic people of San Daniele and the peasants in Parma learned how to preserve meat by curing it in salt. The practice grew in popularity and each region of Italy began producing its own versions of prosciutto.
Today, prosciutto is produced throughout the country as well as in different parts of the world. However, the original Prosciutto di Parma and Prosciutto di San Daniele remain the most prized varieties.
Taste
Prosciutto is deeply salty and rich with the mellow fattiness of pork. This savory flavor combination is further complemented by a delicate natural sweetness. Some varieties are also seasoned with varying blends of herbs and spices, typically including garlic, black pepper, and rosemary.
How It’s Made
Prosciutto is generally made from the leg or thigh of a pig, but can also be made from wild boar. The meat is first cleaned, then cured with salt for around two months. The salt sucks out all the moisture from the meat, hindering the growth of bacteria and making it safe to eat raw. From there, the cured meat is washed and seasoned, then left to dry-age for anywhere between 9 to 36 months.
Uses
Salty and buttery prosciutto provides an excellent contrast to fresh fruits and vegetables. In its native Italy, the cured meat is often served as an appetizer, wrapped around asparagus or crisp breadsticks paired with figs or slices of melon. The delicate sweet undertones of prosciutto create harmony within the pairings and prevent the flavor combination from being too jarring. It’s a great topping on pizza.
It’s also a popular addition to Caprese salad, providing another layer of umami to the basil-tomato-mozzarella combination. Looking for a breakfast recipe that features prosciutto? Try our recipe for Prosciutto Eggs.
Prosciutto can also be used to amplify the savoriness of other meats, particularly veal and steak. To make Italian saltimbocca, slices of veal are wrapped with prosciutto and sage leaf then pan-fried. Veal or steak can also be served stuffed with prosciutto, cheese, and herbs.
Feature Image: Flickr user sniffette ( CC BY-NC-SA 2.0 )
