Prosciutto is a type of cured ham that is usually sliced very thin and served uncooked. It originated in Italy and is a popular ingredient in many Italian dishes. Prosciutto gets its distinctive flavor from the curing and aging process.
What kind of meat is used to make prosciutto?
Prosciutto is made from the hind leg of a pig. Specifically, it is made from the thigh or ham. Pork is the only type of meat used to produce authentic prosciutto.
The rear legs of pigs are larger and contain more fat marbling than other cuts. This results in prosciutto that is tender and flavorful after the curing process. Leaner cuts do not work as well for prosciutto because they lack the necessary fat content.
Some key points about the type of meat used for prosciutto:
- It must come from pigs – no other animal meat can be used
- The hind leg or ham sections are the cuts of meat used
- The meat must have ample marbling or fat running through it
So in summary, genuine prosciutto is only made from the hind leg of pigs. This provides the perfect balance of lean meat and fat that is needed to produce high-quality cured ham.
What parts of the pig’s leg are used?
While prosciutto is made from the hind leg of pigs, there are actually two main parts within the leg that are used:
The ham (thigh)
The ham or thigh section is the upper part of the hind leg. This contains the femur bone and large muscle groups like the biceps femoris. The ham has abundant marbling which results in more tender and flavorful prosciutto.
The rump (round)
The lower portion of the leg is known as the rump or round. This contains less marbled meat than the ham but is still suitable for prosciutto production. The major muscles in the rump include the semimembranosus and semitendinosus.
When butchering the pig’s hind leg for prosciutto, butchers may utilize meat from both the thigh and the round sections. However, the thigh is considered to be more premium because of its extensive marbling.
What are the properties of pork that make it ideal for prosciutto?
Pork from the hind leg offers several beneficial properties that make it well-suited for traditional Italian prosciutto:
Marbling
As mentioned, the pork leg contains intricate marbling, with thin streaks of fat interspersed through the meat. This provides flavor and moisture during curing.
Muscle structure
The muscles in the leg are well-developed but not overly tough. This means the meat can cure well without becoming too hard.
Size
The pork leg is a good size for curing whole as prosciutto. Many other cuts would be too small or challenging to work with.
Versatility
Pork leg meat is versatile enough in flavor to complement other ingredients after curing.
Low moisture
Pork has a relatively low moisture content compared to other meats. This allows prosciutto to dry cure properly.
In summary, the marbling, muscles, size, and low moisture of a pork leg make it perfect for a long curing timeframe to produce Italian-style prosciutto.
What is the curing process for prosciutto?
Prosciutto goes through an extensive dry curing process that lasts from 10 months up to 2 years or more. Here are the key steps involved:
Trimming
The pork leg is trimmed of excess fat, cartilage, skin, and bones. The aitchbone is removed but the femur bone is left in.
Salting
The leg is smeared with sea salt and pressed to draw out moisture. This may happen multiple times over 2-3 months.
Washing
After salting, the legs are rinsed to remove excess salt and hung to dry.
Drying
The prosciutti are moved to carefully climate-controlled rooms for controlled air-drying over 10+ months.
Aging
The final stage sees the prosciutti continuing to age for the unique, cured flavor to fully develop. This can take from 12 months to over 2 years.
This long, meticulous process is essential for creating the concentrated porky flavor and tender texture that prosciutto is prized for.
How does the curing process impact the flavor?
The dry curing and aging process results in several flavor changes compared to fresh pork:
Intensified pork flavor
The meat becomes more dense and the pork taste becomes condensed and intensified.
Sweet and salty flavors
The salt penetrates the meat while existing sugars concentrate, creating pleasant saltiness and sweetness.
Umami flavors
A rich umami or savory flavor develops as proteins break down over time.
Nutty and floral notes
Aromatic compounds form through aging that lend subtle nutty, floral and herbal notes.
Tangy and acidic tastes
Fermentation during curing brings out tangy, acidic flavors.
The slow curing and aging modifies the pork flavor considerably compared to fresh. It develops a complexity unattainable with other cooking methods.
How does prosciutto compare to other types of cured pork?
Prosciutto differs in a few key ways from other cured and aged pork products:
Prosciutto vs Bacon
Bacon is cured and smoked pork belly meat. It has high fat content and smoky flavors unlike prosciutto.
Prosciutto vs Ham
Ham is brined rather than dry-cured. It has a milder flavor and is usually cooked before eating. Prosciutto is uncooked.
Prosciutto vs Salami
Salami is ground and fermented pork and beef. Prosciutto is a whole sliced muscle product.
Prosciutto vs Pancetta
Pancetta is pork belly that is salt cured. It has a stronger pork flavor than prosciutto.
While they are all pork products, prosciutto stands out with its intensely porky, yet also sweet and savory flavor profile.
What are some key facts about prosciutto?
Here is an overview of some useful information to know about this popular Italian cured meat:
| Fact | Details |
|---|---|
| Region of Origin | Italy |
| Protected Designation of Origin | Prosciutto di Parma (Parma region of Italy) |
| Meat Used | Pork hind leg |
| Curing Process | Dry cured with salt, no smoking |
| Curing Time | Minimum 10 months up to 3 years |
| Flavor | Intensely porky, salty, sweet and nutty |
| Texture | Tender and silky when sliced thin |
| Color | Deep pink to red |
This table summarizes the essential details about prosciutto that distinguish it from other cured meats.
What are some common ways prosciutto is served and eaten?
There are several traditional and popular ways prosciutto is served and enjoyed:
Sliced thin and raw
Prosciutto is almost always sliced paper-thin before serving. This allows the soft texture to shine through.
On charcuterie boards
Prosciutto is a fixture on antipasto platters and charcuterie boards, sometimes wrapped around fruits, nuts or breads.
In salads
Thin slices or prosciutto slivers are served over green salads or mixed with arugula.
Wrapped around melons
Prosciutto and melon is a classic combination enjoyed all over Italy.
In panini sandwiches
Prosciutto is often included in warm pressed Italian panini sandwiches.
With cheese
Pairing prosciutto with mozzarella or parmesan cheese is popular.
In pasta dishes
Prosciutto can be diced up and used as an ingredient in pasta sauces or toppings.
The concentrated flavor and silky texture of prosciutto means it requires little preparation. Slicing it thin and serving it raw allows full appreciation of its qualities.
What wines pair well with prosciutto?
The salty intensity and umami flavors of prosciutto pair nicely with wines that have their own bold flavors. Some top wine recommendations include:
Sparkling wines
The acidity of sparkling wines contrasts nicely with the richness of prosciutto. Try Prosecco or Cava.
Dry Riesling
Riesling has enough acid and fruitiness to balance prosciutto’s richness.
Pinot Grigio
Pinot Grigio has citrus notes and minerality that work well with cured meats.
Chianti Classico
The mild tannins and acidity of Chianti are a traditional pairing for prosciutto.
Rosé
Dry rosés have the fruit and acidity to stand up to prosciutto flavors.
In general, wines with higher acidity levels work best. Tannic red wines can also complement the intensity of prosciutto.
What are some alternatives if you can’t eat pork?
For those who need to avoid pork for dietary, religious or ethical reasons, there are a few substitutes available:
Turkey prosciutto
Turkey leg meat can be cured in a similar manner to pork prosciutto. It has a milder flavor.
Duck prosciutto
Duck legs and breasts can also be cured into prosciutto. The richer taste is closer to traditional prosciutto.
Beef prosciutto
Air-dried beef prosciutto offers a chewy, meaty texture. Flavors tend to be less nuanced.
Mushroom prosciutto
Thinly sliced, marinated mushrooms can mimic the appearance and silky texture.
Eggplant prosciutto
Grilled eggplant seasoned with Italian herbs makes a meatless “prosciutto” option.
While these alternatives don’t exactly replicate prosciutto, they can fill a similar role in recipes. But for authentic Italian flavor, pork prosciutto is impossible to beat!
Conclusion
Prosciutto refers to a specific type of dry-cured ham made from the whole hind leg of pigs. It originates from Italy, where the hind legs are salt-cured for at least 10 months up to two years or more. This results in intensely flavorful, tender meat that is usually sliced paper-thin. The long curing time concentrates the pork flavor while adding nutty, sweet and savory notes. Prosciutto can be enjoyed wrapped around fruits, in salads or sandwiches, paired with cheese, and more. When buying prosciutto, look for Prosciutto di Parma for authentic Italian flavor and quality. While turkey or duck prosciutto is available for non-pork eaters, the real thing made from pork is incomparable.