Proscuitto, known in Italy as “cooked ham”, is a sweetly flavorful delicacy in gourmet and domestic circles. Our offering, bears its “DOP”, denoting its seal of approval or “protected destination of origin” under the Consorzio del Proscuitto di Parma.

In English, the word “proscuitto” means “to thoroughly dry” (“prosciugare”), and is almost always used to describe dry-cured ham that is usually sliced thin and served uncooked; this style is called prosciutto crudo in Italian as opposed to cooked ham, prosciutto cotto.

Proscuitto ham is most associated with manufacturers in Tuscany and Emelia, with the most renowned and expensive cuts coming from central and northern Italy, including Parma, Fruili-Venezia Giulia and San Daniele.

According to an old Italian butcher, the only way to make proscuitto was in the winter, by hand, using sea salt, and aging it for anywhere from 9 months to 2 years, depending on the size of the ham.

For centuries, prosciutto has graced tables of fine dining in Italy and around the world; delicately wrapped around melon slices, in simple, country-style pasta sauces, as a stuffing ingredient for veal or pork (most famously layered in Veal Saltimbocca), in grilled panini sandwiches, as a side meat with eggs or in omelets, or in a Caprese salad, with fresh tomatoes, juicy, fresh mozzarella and succulent leaves of basil.

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