Qu'est-ce que le/la/l'Prosciutto ?
An Italian dry-cured ham, typically sliced thin and served uncooked, known for its delicate, salty, and subtly sweet flavor.
"The epitome of Italian culinary craft: simple ingredients, profound flavor."
Technical Metrics
Curing Time
12-36 months
Key Ingredients
Pork leg, salt
PDO Status
Prosciutto di Parma & San Daniele have Protected Designation of Origin
Le secret du chef
Drape prosciutto over warm dishes just before serving to allow its delicate fat to slightly melt and release its aromatic complexity without cooking it.
Comment choisir et conserver le/la/l'Prosciutto
- Purchase freshly sliced from a reputable deli.
- Look for a marbleized appearance and a deep reddish-pink color.
Quels accords culinaires avec le/la/l'Prosciutto ?
- Melon
- figs
- mozzarella
- arugula
- red wine
- breadsticks
- balsamic glaze
- asparagus
Questions fréquentes
Quel goût a le Prosciutto ?
Salty, savory, subtly sweet, umami, delicate, melt-in-your-mouth
Comment choisir et conserver le Prosciutto ?
Purchase freshly sliced from a reputable deli. Look for a marbleized appearance and a deep reddish-pink color.
