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. Unfortunately, some people still have an inherent belief that animal fats are fattening and “artery-clogging.” 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 Prosciutto crudo, in English often shortened to prosciutto ( / p r ə ˈ ʃ uː t oʊ, p r oʊ ˈ-/ prə- SHOO-toh, proh-, [1] [2] [3] [4] Italian: [proʃˈʃutto]), [5] is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced. Key Point: It is true that excessive amounts of dietary salt are not a good idea, but too little salt can be a big problem too. Don’t fear liberally salted foods. Prosciutto is High in Fat

In fact, if you visit most places in the Mediterranean, you will see it forms a staple part of the diet there.Wrap it in wax paper, then foil. You could also use cheesecloth instead of wax paper. The key is to allow the leg to still breathe, so avoid a plastic bag. Serrano ham is also known under another name, Jamón. As the name suggests, Jamon originated in the Serrano region of Spain.

The high salt content is another reason why some people demonize prosciutto. For some strange reason, we are told again and again to keep our salt intake low. 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. Anywhere, apart from prosciutto varieties that are exclusive to the Parma, Toscana, San Daniele, and Modena regions. Key Point: There are many different ways to use prosciutto. However, I think it is better just eating it by the slice to get the full flavor. Final Thoughts After you’ve finished cooking, you can take the prosciutto ends out. You’ll notice your dish has a different, meatier aroma. 5. Make Lard Bread/Prosciutto BreadThe drying stage lasts for approximately three months. Fifth Stage – Layering the Prosciutto With Lard Buford, Bill Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany Knopf, 2006 ISBN 1-4000-4120-1 Now you’ve learned what to do with prosciutto ends. Although it may not seem like it, you can use prosciutto ends in many different dishes. Products Including Lidl’s Favorina Line of Seasonal Treats, As Well As Unique Prosciutto Leg Make Hosting As Easy As Ever This Year