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Prosciutto

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Prosciutto Di ParmaProsciutto Italian for “ham”, Prosciutto is a term broadly used to describe a ham that has ben seasoned, salt-cured and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s parma ham is the true prosciutto,  although others are now made in the United States. Italian Prosciutto are designated Prosciutto cooto, which is cooked, and Prosciutto crudo, which is raw, because of it’s curing, ready to eat. This type of Italian ham is also labeled according to it’s city or region of origin, for example Prosciutto di parma and Prosciutto di SanDaniele. Prosciutto is available in gourmet and Italian markets and some supermarkets. It’s usually in transparently thin slices. Prosciutto is best eaten as is a classics first course when served with melon or figs. It can be added at the last minutes to cooked foods such as pastas or vegetables. Prolonged cooking will toughen it. 

 

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Prosciutto