Prosciutto crudo: the Symbol of European Charcuterie
Prosciutto crudo is one of the best-known European deli meats. Its delicate aging process gives it an aromatic and tender profile, perfect on its own or as an appetizer.
Prosciutto crudo is a cured meat made from selected pork legs from animals weighing between 160 and 180 kg. It has a pear-like shape and a pink, uniformly colored slice rimmed with a layer of fat.
Its aroma is fragrant, while on the palate it is delicate, lightly salted, flavorful and pleasantly aromatic.
Some traditional prosciuttos are protected by European PDO or PGI designations.
How Prosciutto crudo is made
Pork leg, salt and time: these are the only ingredients in prosciutto crudo, the result of an ancient process.
The legs, weighing between 9.5 and 14 kg, are carefully selected and massaged with salt before being rested. The steps of washing, brushing, drying and inspection follow, ensuring each piece meets quality standards. Drying occurs at controlled temperatures, not exceeding 15°C.
Then comes the long aging phase (usually from 8 to 16 months) in ventilated rooms where the products hang on frames. This is when the distinctive aroma develops.
During aging, the so-called plastering is carried out: the exposed parts are coated with a protective mix of fat and spices that helps preserve the product’s softness and fragrance.