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:
- Prosciutto Ruliano is cured 24-36 months and comes from the region of Langhirano in Italy. They use only raw materials, pork and salt, to create this type of prosciutto.
- Iberico Ham (or Jamon Iberico) is mainly produced in Spain. It can have more of an intense flavour and is made from Iberian pork, produced from wild pigs. It usually cures for 24 months.
- Domestic Prosciutto is not made in Italy and generally isn’t dried as long, about 6-12 months. It has a milder flavour and can be found pre-sliced and packaged in the deli section.
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:
- Bread or cheese: Try serving simply with chunks of Parmigiano-Reggiano cheese or toasted bread. A glass of Pinot Grigio would be great to try.
- With fruit: wrap prosciutto slices around fresh figs, slices of melon, peaches or apricots. Prosecco would be a lovely pairing for this fruit and prosciutto combination.
- With vegetables: Try wrapping fresh prosciutto around grilled asparagus or saute peas or brussel sprouts with chopped prosciutto. Try a Sauvignon Blanc as a wine pairing.
- As a pizza topping: Layer fresh prosciutto and arugula on top of a pizza right out of the oven. Or, bake prosciutto as a topping with the pizza. A Sangiovese or Chianti would pair well with a prosciutto-topped pizza.
