- Prosciutto is created from what are believed to be the best pigs in Italy, and these pigs are given foods that help create the best ham. The process of making prosciutto is somewhat time consuming. The ham from the rear haunches of the pig is trimmed, then it is salted, cured by air, greased with salted lard and pressed for about two months so that all of the blood is drained from the pig's haunches. Then, it is cured and aged for about one to two years.
- All prosciutto is not the same, therefore it is important to know the differences between regional prosciuttos when buying from a butcher shop. For example, Prosciutto di Parma is one of the more well-known types of prosciuttos, and it's made from local pigs that consume a diet that consists of whey made from parmigiano-reggiano cheese. The pigs' diet affects the taste of the meat.
- Once the prosciutto has been aged and cured, it is shaved into extremely thin slices. It tends to be salty and is generally served with mozzarella and bread. Some of the most popular ways to consume this meat is with mozzarella, melon or Italian figs. However, given the texture of the meat, it can be used in a variety of dishes to bring out the flavors in other foods, such as stuffed peppers and stuffed veal cutlets.
- As you head to the grocery store or speciality store to pick up prosciutto, it is important to remember that hams in particular regions can have different flavors for their prosciutto. For example, Parma and San Daniele prosciutto tends to be sweeter than Toscano hams, which contain more salt. As a result, it's recommended that people order a particular type of ham rather than just asking for prosciutto.
- At most American restaurants, prosciutto is served as an appetizer. When trying prosciutto for the first time, most people like to play it safe with mozzarella and crostinis or mozzarella and a loaf of bread. Both of these pair well with prosciutto.
