Prosciutto is a type of cured ham that originated in Italy. It is made from the hind leg of a pig that has been salt-cured, air-dried, and aged for months or even years. This long curing and aging process concentrates the flavor and creates prosciutto’s characteristic salty, sweet, and umami taste.
Quick Answer
Most prosciutto sold at grocery stores and delicatessens in the US is ready to eat right out of the package. It has been fully cured and aged by the producer before being sliced and packaged for sale. However, some specialty imported prosciuttos may require further aging before eating.
Explaining if prosciutto needs additional preparation
When you purchase pre-packaged prosciutto at a store, no additional preparation is needed before eating it. The curing and aging process has already been completed by the producer. Sliced prosciutto sold this way is ready to enjoy right out of the package.
However, some high-end imported prosciuttos are sold in the whole leg form before being sliced. These prosciuttos will likely need some additional aging time at home before reaching their peak flavor and texture. The curing process continues as the ham ages, concentrating the flavor and drying out the meat. An unsliced prosciutto leg purchased this way may need anywhere from 2 months up to a year or more of additional aging depending on the product.
Tips for aging an unsliced prosciutto at home
- Wrap the leg in cheesecloth to protect it from insects but allow airflow
- Hang the ham in a cool, dry, well-ventilated area around 55°F and 70% humidity
- Use a jamon stand or hooks to hang the ham if possible
- Check periodically for any mold growth and trim if needed
- Slice off pieces to taste as the prosciutto ages
The producer of the prosciutto should provide guidelines for any additional aging needed once you purchase an unsliced ham. Follow their recommendations for the best results.
How to know if prosciutto is ready to eat
Pre-packaged sliced prosciutto from the grocery store deli counter or refrigerated section can be eaten immediately without any additional preparation. To double check, inspect the package closely for any labels indicating it requires additional aging or a use-by date.
For an unsliced prosciutto leg, there are a few signs to look for to determine if it is ready to start enjoying:
- The meat has turned deep red in color
- The fat has become soft and buttery
- It has lost around 35% of its original weight from moisture loss
- The aroma is sweet and meaty when you slice into it
Keep in mind prosciutto is a product meant for gradual enjoyment over many months. An unsliced leg doesn’t need to age for the full recommended time before you can start sampling it. Enjoy the prosciutto in stages as the flavor evolves over time.
Safety concerns and shelf life of prosciutto
Properly cured and dried prosciutto is significantly less perishable than other meats due to its low moisture content and high salt level. The curing process creates an environment where pathogens have difficulty growing.
An unopened package of pre-sliced prosciutto has a refrigerator shelf life around 2-3 months from the packaged date. After opening, it will keep for about 3-4 weeks.
Whole prosciutto legs that require additional aging can be kept for over a year. The key is keeping it in cool, dry conditions during the aging process. Some experts age prosciuttos for up to 3 years for maximum flavor!
Always visually inspect pre-sliced prosciutto for signs of spoilage like mold or sliminess and sniff for an off odor. Use within 3-5 days of opening for best quality and safety. Discard any meat that smells or appears spoiled.
Food safety tips for prosciutto
- Refrigerate after opening and slice off pieces as needed
- Properly wrap prosciutto if aging an uncut leg
- Wash hands before and after handling
- Discard any meat that smells unpleasant or grows mold
- Avoid cross-contaminating prosciutto with other foods
How to store prosciutto
Unopened prosciutto
An unopened package of sliced prosciutto or whole leg can be stored for 2-3 months in the refrigerator. Keep the temperature at 40°F or below. Do not freeze prosciutto, as this will negatively impact the texture.
Opened prosciutto
Once opened, sliced prosciutto will last 3-4 weeks in the fridge. Re-wrap it tightly in fresh plastic wrap or place it in a resealable plastic bag. Make sure to remove as much air as possible. Use within 3-5 days for highest quality.
Aged whole legs
For aging an entire leg at home, it should be wrapped in cheesecloth and hung in a cool, dry place. A temperature between 55°-70°F and 70% humidity is ideal. Use hooks or a prosciutto stand so air can circulate around it as it ages over months or years.
Can you eat prosciutto raw?
Yes, prosciutto is most often eaten raw as an uncooked cured meat. The salt-curing and air-drying process makes it safe to eat without cooking. Prosciutto has a leathery texture and is usually sliced very thin to be eaten raw on its own or with crackers, cheese, melon, and more.
Some prosciutto varieties are cooked or baked briefly before serving to enhance the flavor and texture. But cooking for more than a few minutes is not common and will result in a tougher consistency.
Prosciutto recipes
Here are some popular ways to enjoy prosciutto:
Antipasto platters
Include thinly sliced prosciutto along with cheeses, olives, roasted vegetables, and other charcuterie items.
Prosciutto-wrapped food
Wrap slices of prosciutto around breadsticks, melon slices, figs, shrimp, or asparagus spears.
Pizza and flatbreads
Add thinly sliced prosciutto as a topping on pizzas and flatbreads either before or after baking.
Pasta dishes
Incorporate crispy prosciutto into pasta sauces or use it as a garnish for dishes like carbonara or spaghetti aglio e olio.
Salads and greens
Toss crispy prosciutto bits into salads and wilted greens for a salty crunch.
Omelets and frittatas
Add diced or sliced prosciutto to omelets, frittatas, and scrambled eggs.
Panini and sandwiches
Include sliced prosciutto in panini, sandwiches, and burgers for a flavor boost.
What dishes pair well with prosciutto?
The salty, savory flavor of prosciutto pairs wonderfully with many foods and ingredients:
- Fresh fruit – melon, figs, grapes, pears
- Cheese – mozzarella, parmesan, ricotta, gouda
- Breads and crackers
- Olives, capers, artichokes
- Pasta, risotto, pizza
- Truffle oil, balsamic vinegar
- Butter, olive oil
- Seafood – scallops, shrimp, crab
- Poultry
- Roasted and grilled vegetables
- Legumes
- Herbs – basil, oregano, parsley
Experiment with prosciutto by incorporating it into a variety of dishes, antipasto platters, sandwiches, salads, and more. Its versatility and flavor make it a useful addition to many meals.
Prosciutto alternatives
If you don’t have prosciutto, some possible alternatives include:
- Jamón serrano or Jamón ibérico (Spanish cured hams)
- Speck (smoked and cured pork from Germany and Italy)
- Bresaola (air-dried salted beef)
- Coppa or capicola (Italian cured pork shoulder)
- Pancetta (Italian cured pork belly)
- Country ham (American dry-cured ham)
While they won’t duplicate the exact flavor of prosciutto, these alternatives can be used in similar ways. Their saltiness and savoriness make them suitable replacements in recipes calling for prosciutto if necessary.
Conclusion
In most cases, pre-packaged sliced prosciutto from the grocery store can be eaten right away with no additional preparation needed. For imported whole prosciutto legs, additional aging up to a year or more may be required before the meat is ready to slice and eat. Look for signs like a deep red color, soft fat, and concentrated aroma.
Prosciutto is a versatile ingredient that pairs well with many foods like melon, cheese, seafood, vegetables, and bread. Its leathery, salty texture makes it a great addition to antipasto, sandwiches, salads, and more. While prosciutto is most often consumed raw, some varieties can be briefly baked or broiled to enhance the flavor.
