Start by cutting the skin off the part of the leg you plan to slice. Leave the rest of the skin on to deal with during your next slicing session. You can use that discarded skin as you would lard or pancetta—in a pot of soup or beans, for instance. Your leg will keep for a very long time, since it’s a cured product. You just need to store it properly:

After washing, the makers store the hams in large rooms with good ventilation and big windows for sunlight. Prosciutto ends can be a great addition to scrambled or boiled eggs and omelets. The ends will give the eggs a touch of extra flavor, making your eggs even tastier. 4. Combine with Different Ingredients

CLASSES & EVENTS

Serving Prosciutto of all kinds thinly sliced can be used in dishes where you might use ham, such as a classic charcuterie board with parmigiano reggiano cheeses and olives, an Italian pizza topping with arugula and pecorino romano, or a grilled panini sandwich. Layer sliced prosciutto and provolone cheese between two slices of hearty Italian bread and you’ll have a scrumptious lunch you can make in a snap. The sea salt tang of prosciutto brightens dishes such as pastas, soups, and vegetable medleys. Enjoy refreshing ham with melon on a hot summer’s day, or make a comforting bowl of Tuscan bean soup with this specialty cured meat in the wintertime. Types of Prosciutto Although prosciutto is used raw, you can add prosciutto ends to your favorite dishes to enhance the flavor.

The unique flavor of this sweet and salty cured meat is unmatched, and its versatility adds to its appeal. Thinly sliced, it pairs beautifully with melon, fresh figs, and a sprinkle of sea salt on a charcuterie board. Layered onto toasted bread with mozzarella and sun-dried tomatoes, it creates a delectable panino sandwich. Alternatively, you can present it on a cutting board as the centerpiece of a dinner spread. To complement the flavors, you can pair this cured Italian meat with a bold red wine, hard cider, or even a lager beer. Salting. Fresh meat cut from the pig is generously rubbed with salt and placed in a cold, humid room for 20 hours to two days. This allows the salt to absorb.

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In fact, there are ten different prosciutto varieties which all have EU protected designation of origin certification. Serrano ham is also known under another name, Jamón. As the name suggests, Jamon originated in the Serrano region of Spain. Anywhere, apart from prosciutto varieties that are exclusive to the Parma, Toscana, San Daniele, and Modena regions.

Rancidity isn’t dangerous, but it makes your food smell and taste bitter, so discard rancid prosciutto for quality purposes.Like many made in Italy imports, this ham has a distinctive flavor, different than prosciutto di san Daniele, that reflects the environment where it was produced. In fact, Italian ham can only be called di Parma if the pigs are raised in the province of Parma, in the Emilia Romagna region. This area is known for its unique microclimate, which comes from the air that blows in from Versilia. Passing through a variety of landscapes, the air takes on the scent of the olives and pine groves of the Val the Magra. Then, the softened winds are infused with the buttery and nutty aroma of chestnuts from the Apennines before arriving in Parma; giving this loin of the hind leg meat a sweet flavor that’s like no other. What can I make with prosciutto? Following the salting process, the makers store the hams in a refrigerated, temperature-controlled room for 70 days. The meat is left to age in a cool and dry room for 14-36 months. During this time, the meat matures and acquires its unique flavor. Chop the ends into small cubes and toss them with your risotto. Make sure not to cut them into large cubes since they will be chewy. 7. Make Meatballs Saltimbocca is an Italian veal dish, in which escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese salad, with basil, tomato, and fresh mozzarella.

S. Irene Virbila (January 29, 1989). "Fare of the Country; The Sweet Prosciutto Of San Danieli, Italy". The New York Times . Retrieved November 9, 2009. Country ham– American cured and smoked ham, a method of curing pork originating from the Southern U.S., also widely known as "Virginia ham," cooked either during processing or before eating Serrano ham and prosciutto are both made from white pigs and are dry-cured. As a result, both types of meat have a salty flavor and melt in mouth texture if thinly sliced.Mix the beans with prosciutto ends, marjoram, onion, garlic, and water in a Dutch oven, and bring to a boil.