Prosciutto crudo is one of the best-known European deli meats. Its delicate aging process gives it an aromatic and tender<\/strong> profile, perfect on its own or as an appetizer.<\/p>\n\n Prosciutto crudo is a cured meat<\/strong> 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.<\/p>\n\n Its aroma is fragrant<\/strong>, while on the palate it is delicate, lightly salted, flavorful and pleasantly aromatic.<\/strong><\/p>\n\n Some traditional prosciuttos are protected by European PDO or PGI designations.<\/strong><\/p>\n\n Pork leg, salt and time<\/strong>: these are the only ingredients in prosciutto crudo, the result of an ancient process.<\/p>\n\n The legs, weighing between 9.5 and 14 kg, are carefully selected and massaged<\/strong> with salt before being rested. The steps of washing, brushing, drying and inspection follow, ensuring each piece meets quality standards. Drying<\/strong> occurs at controlled temperatures, not exceeding 15\u00b0C.<\/p>\n\n Then comes the long aging phase<\/strong> (usually from 8 to 16 months) in ventilated rooms where the products hang on frames. This is when the distinctive aroma develops.<\/p>\n\n During aging, the so-called plastering <\/strong>is carried out: the exposed parts are coated with a protective mix of fat and spices that helps preserve the product\u2019s softness and fragrance.<\/p>\n","protected":false},"excerpt":{"rendered":" Prosciutto crudo is a dry-cured meat with a delicate, aromatic flavor, made from selected pork legs. It is a symbol of excellence and tradition in European charcuterie.<\/p>\n Protected products:How Prosciutto crudo is made<\/h3>\n\n
\nProsciutto di Carpegna PDO
\nProsciutto di Modena PDO
\nProsciutto di Parma PDO
\nProsciutto di San Daniele PDO
\nProsciutto Toscano PDO
\nProsciutto Veneto Berico-Euganeo PDO
\nProsciutto Crudo di Cuneo PDO
\nJambon de Bosses PDO
\nProsciutto di Norcia PGI
\nProsciutto di Sauris PGI
\nProsciutto Amatriciano PGI <\/p>\n","protected":false},"author":1,"featured_media":20751,"comment_status":"closed","ping_status":"closed","template":"","cpt_portfolio_group":[235],"class_list":["post-21437","cpt_portfolio","type-cpt_portfolio","status-publish","has-post-thumbnail","hentry","cpt_portfolio_group-cured-meats-en-ca"],"acf":[],"yoast_head":"\n