What is Prosciutto?

The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

The legs are covered with salt and pressed to remove the excess moisture. After about four months the salt is rinsed from the legs, which are then hung to dry. The curing process requires that the legs are hung in a cool room with good ventilation and a proper balance of humidity. The hams can hang curing upwards from one to two years.

The best way to eat prosciutto is out of the paper that the alimentari sliced it into. Or pair it with mozzarella di bufala or some slices of melon for a snack or as an appetiser. Another delicious way to eat prosciutto is between pieces of bread, a panino.

Steam-cooked Ham is produced after the careful selection of the best pork legs.

Our steamed version stands out for the softness of its meat as well as its definitely unique aroma.

In fact, steam-cooked Ham is fragrant and pleasant to smell and releases delicate spicy notes that make the scent of this cured meat persistent and agreeable.

The same delicate and spicy notes perceived by the nose are found again while tasting it.

The slices are pink and give off an intoxicating aroma that will make everyone fall in love with them.

Steam-cooked Ham is great to eat with a hot, just-baked sandwich.

This cured meat is appreciated by chefs all over the world: thanks to its delicate flavour, it is used in many recipes, such as meat rolls, to enrich dishes and make them tasty without covering the other flavours.

It is excellent cut into small cubes as a filling for savoury pies, or rice salads.