Serving Prosciutto of all kinds thinly sliced can be used in dishes where you might use ham, such as a classic charcuterie board with parmigiano reggiano cheeses and olives, an Italian pizza topping with arugula and pecorino romano, or a grilled panini sandwich. Layer sliced prosciutto and provolone cheese between two slices of hearty Italian bread and you’ll have a scrumptious lunch you can make in a snap. The sea salt tang of prosciutto brightens dishes such as pastas, soups, and vegetable medleys. Enjoy refreshing ham with melon on a hot summer’s day, or make a comforting bowl of Tuscan bean soup with this specialty cured meat in the wintertime. Types of Prosciutto Prosciutto di San Daniele DOP is a cured ham that comes from the province of Udine in the Friuli Venezia Giulia region in northeastern Italy. Located near the Adriatic Sea and Lake Garda, the cooling winds and higher elevations of the Dolomite mountains and Euganean hills give Prosciutto di San Daniele a completely different flavor and quality than the hams found in Parma thanks to its terroir (geographic and climatic influences). Now you’ve learned what to do with prosciutto ends. Although it may not seem like it, you can use prosciutto ends in many different dishes. With Italy having produced many cured hams for millennia, they are an intrinsic part of the nation’s culture.

Products Including Lidl’s Favorina Line of Seasonal Treats, As Well As Unique Prosciutto Leg Make Hosting As Easy As Ever This Year Do you have any other tips for slicing prosciutto? We need to know how to eat all this prosciutto, for starters. After washing, the makers store the hams in large rooms with good ventilation and big windows for sunlight. Prosciutto Salad: Several slices of the cured ham, with leafy greens, olives, bell peppers, cherry tomatoes, lemon juice, white wine vinegar, salt, and olive oil.

Taste Atlas indicates that there are 132 types of cured meats from across the globe. Spain, Portugal, France, Germany, and the U.S. all produce popular, high-quality cured ham. Each variety is distinguished by the geography, climate, and vegetation of the country it hails from just as much as it is by the type of pig used. The highest quality cured ham attributes its flavors and textures to specific heritage hog breeds, processing and curing techniques, and aging durations. While Serrano ham can be produced in any Spanish region, the quality standard is strictly observed by the Consorcio del Jamón Serrano Español. In this article, I’ll explain what Serrano ham and prosciutto are and how they’re prepared. Keep reading to learn more about the Serrano ham vs prosciutto discussion. The meat is washed from the first layer of salt, and a new layer is applied. Often, herbs such as thyme and garlic are used along with salt. As a product with a protected designation of origin, this Italian prosciutto guarantees its authenticity. When serving it, it is best to slice it thinly and present it on a charcuterie platter accompanied by slices of melon and a sprinkle of sea salt. Alternatively, you can savor it alongside parmigiano reggiano, known as the king of Italian cheeses.

Key Point: There are many different ways to use prosciutto. However, I think it is better just eating it by the slice to get the full flavor. Final Thoughts You can cut prosciutto ends into cubes, add them to the dough, and make delicious prosciutto bread.In fact, if you visit most places in the Mediterranean, you will see it forms a staple part of the diet there.

After the salting process, the pork legs are washed, seasoned by hand (often according to a secret family recipe), and left to dry-age at a controlled temperature for 14 to 36 months. It is the combination of salt, air, and time that gives prosciutto its sweet and delicate flavor. Rancidity isn’t dangerous, but it makes your food smell and taste bitter, so discard rancid prosciutto for quality purposes. Here’s a creative idea. You can also consider saving your prosciutto ends as an occasionally treat for your pet.

This alimentari is a long-time Trastevere standby—it’s been around for 100 years! And besides from offering local cheeses, Roberto, the man who has ran the place for 50 years, can guide you through their fine choices of prosciutto. Just like sliced prosciutto, wrap it in plastic wrap once you’ve opened it, and change the film every five days. How To Tell If Your Prosciutto Has Gone Bad