Prosciutto is an Italian dry-cured ham which is usually sliced very thin and served uncooked. It is made by a time-honoured tradition of salt-curing the hind leg of a pig and then left for many weeks in a cool, dry environment.
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After the salting process, they are left to dry for 12-36 months in a large room where the air can circulate well; it’s said that the different breezes which travel through the drying rooms can give the prosciutto its unique flavours.
The Italian Centre Shop carries a variety of prosciutto types:
What’s the best way to enjoy prosciutto? There are so many options depending on your taste and budget. You’ll find it pairs well with complementary accompaniments and wine such as:
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