Prosciutto

Selection

We like the selection of prosciutto at our favorite deli counter. The top two shelves are filled with different kinds of prosciutto. A few days ago the market was quiet and we watch as a new prosciutto was prepared for slicing and selling.

Trimming

As we learned at the top level were the prosciutto Toscano which are cured in a salty bath with juniper, garlic, and other spices for three to four weeks. The ham takes on a dark color from the black pepper with which they are casted. Curing the prosciutto in a dry, cool atmosphere takes up to 12 months. Typically the meat is cut into thicker slices than we might be accustomed to. It’s perfect served on Tuscan bread which is unsalted; the salty, savory taste of the ham compliments the crusty, saltless bread.

More trimming

Prosciutto di Parma is produced in the Emilia-Romagna area north of Tuscany and takes more aging and the curing is done with similar herbs and spices but less salt. The dry, cool curing takes longer, up to 18 months. Real DOP prosciutto di Parma is not cured with nitrites, only with sea salt. Because the curing takes longer, prosciutto di Parma is more expensive. It can also be cut into paper thin slices.

Slicing

San Daniele prosciutto is produced in the hills and mountains north of Venice. This prosciutto has a different shape since the trotter (oops, the pig’s foot) is not removed. The process is similar to prosciutto di Parma but the additional length of bone in this prosciutto makes the cost of the thin slices a little more expensive than prosciutto di Parma. To see a photo of a whole prosciutto di San Daniele, got to Prosciutto di San Daniele with trotter attached. There are lengthy explanations why it so much better to leave the trotter attached but the explanations are beyond my understanding.

A similar prosciutto

Happiness

A note on terms. Prosciutto in Italy is described as dolce or dolcissimo. While this sounds as if it means “sweet” or “sweetest”, it actually refers to the amount of salt that comes along with the prosciutto. Prosciutto Toscano is not dolce since it is rather salty. Good prosciutto di Parma or San Daniele is dolce if the amount of salt that you taste is restrained. If you taste very little salt, then the prosciutto is dolcissimo. 

We brought home slices of prosciutto dolcissimo