What are the different types of prosciutto?

There are two main types of prosciutto: crudo — the dried, salt-cured delicacy, and cotto, which is akin to regular cooked ham. Most Americans are familiar with prosciutto crudo, which is generally sliced paper thin and used in appetizers and main dishes. But the difference in prosciutto doesn’t stop there.

What is the best type of prosciutto?

Prosciutto di Parma is known for its incredible flavor. This is achieved by an aging process that is twice as long as other types. Prosciutto di Parma has a buttery texture and a flavor that has savory and sweet notes.

What makes prosciutto unique?

Prosciutto is a flavorful, delicately sweet and salty product. It typically has a salmon pink to brownish-red color and each slice is streaked with fat. Some prosciutto varieties are seasoned with spices and herbs like black pepper, garlic, juniper, and rosemary, which give it a more unique, fragrant flavor.

What’s the difference between Prosciutto di Parma and prosciutto cotto?

Prosciutto di Parma is known to have a slightly nutty and saltier flavor while prosciutto di San Daniele is darker in color and a bit sweeter in taste. Cotto: since this prosciutto is light in flavor but a bit thicker than Crudo, it works best in sandwiches or in other dishes!

What is the difference between prosciutto and prosciutto cotto?

Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist.

Who makes the best prosciutto in the world?

Where Is Prosciutto Made Best? Parma, in Emilia-Romagna, and San Daniele, in Friuli-Venezia Giulia, are the two cities that have cured prosciutto the longest. Because of this history, prosciutto di Parma and prosciutto di San Daniele are the most famous in Italy and beyond.

Is it OK to eat prosciutto raw?

Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it’s safe for us to eat it “raw”).