In-Depth Explanation
Prosciutto (from the Latin 'pro-exsuctus,' meaning 'dried out') is Italy's most celebrated cured meat. The production of Prosciutto di Parma is governed by strict DOP regulations: only Italian-born pigs raised on a diet including Parmigiano-Reggiano whey qualify. The hind legs are salted and hung in temperature-controlled rooms for 12-36 months. The cool, dry air of the Parma region is considered ideal for curing. Prosciutto di San Daniele, from Friuli, is slightly sweeter and aged with the trotter still attached. Both should be sliced paper-thin and served at room temperature to fully appreciate their buttery, sweet-savory complexity.
Explore Related Products & Guides
Related Terms
Charcuterie
The branch of cooking devoted to prepared meat products such as cured meats, sausages, terrines, pâtés, and confits. Originally developed as a method of preserving meat before refrigeration.
Curing
The process of preserving food (usually meat or fish) through salt, sugar, nitrates, or smoking. Curing draws out moisture, inhibits bacterial growth, and develops concentrated flavors and firm textures.
DOP / PDO
Denominazione di Origine Protetta (DOP) or Protected Designation of Origin (PDO) is a European certification guaranteeing that a product is made in a specific region using traditional methods. Examples include Parmigiano-Reggiano, Prosciutto di Parma, and Roquefort.