Prosciutto cotto: a Versatile Cured Meat for Every Occasion
Delicate, fragrant and irresistibly tender: prosciutto cotto is made from boneless pork thighs, slowly cooked in special ovens that enhance its natural tenderness and develop its unmistakable aroma.
The flavor is sweet, delicate and harmonious: a true treat for the palate, perfect for all ages and any time of day.
Although a relatively recent addition to the charcuterie tradition, it is now among the most beloved deli meats for its lightness and versatility. There are also more delicious variations, such as “roasted” or “herbed” prosciutto cotto, designed for those who love to experiment.
Ideal for a wholesome snack, a quick bite, a gourmet sandwich, or even a recipe from a great chef, this product has become a staple in the cuisine.
How prosciutto cotto is made
Prosciutto cotto is the result of a meticulous and multi-step process, each designed to enhance its renowned flavor and tenderness. It all begins with the removal of the bone, which creates a base ready to absorb the flavors.
The pork legs are then seasoned with a brine of salt, spices and natural flavors, which penetrates the meat to enhance its flavor.
A crucial step follows: massaging – the so-called zangolatura – which evenly distributes the flavors and tenderizes the meat.
After being placed in special molds, the meat is slowly cooked in special steam ovens at a temperature of about 75°C, for a time that varies depending on its size, generally between 9 and 12 hours.
Product categories
There are several product categories on the market, which differ in consistency, water content and processing quality.
The three types are:
- Prosciutto cotto
- Selected prosciutto cotto
- High-quality prosciutto cotto