Deep Fried Dictionary: Prosciutto

Prosciutto: Pronounced pruh-shoot-oh; Type of ham; Italian

These guys have become pretty popular round these parts. You’ll see prosciutto on pizzas, in pastas and served as an appetizer. It’s basically a dry Italian ham that they slice up reeeeeal real thin. It’s dry like… to the touch and to the taste haha. And kind of chewy, in my experience. I could take or leave prosciutto, but considering it’s $25/lb at Whole freaking Foods, I typically leave this meat product behind.

A popular combination is prosciutto with melon or fig to get a sweet and salty thing going on. I believe its delicate nature also aids in this pairing as a large hunk of Easter ham and a slice of cantaloupe isn’t quite as sophisticated a notion.

The two varieties pictured above are the most common, though Di Parma is your #1 US favorite prosciutto with San Danielle (slightly sweeter flavor) coming in a clear second. Anecdotal Gallup poll certified statistics.

Availability: They actually have this at Stop and Shop, but not at Big Y or Pricechopper, which I found interesting and now give more credit to Stop and Shop than I did before. As for other national chains, it’s a solid “maybe.” Butcher shops, why of course!

Recipe to try: Mini Prosciutto-wrapped Turkey Meatloaf from Three Many Cooks. Yet another application of prosciutto is wrapping other meats in it, like you would with bacon. This is a good way to try prosciutto in your meal without having to purchase very much of it.


About Jen Cantin

Follow Jen Cantin on Twitter if you have nothing better to do! Wouldn’t want to impose… Two cats and three times more ‘tude than the leading car insurance provider.
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