True prosciutto comes from Italy, but other versions are now produced elsewhere. • Di San Daniele (Friuli-Venezia Giulia) – a sweet taste with a smooth, creamy texture, it lends itself perfectly with delicate foods, even with delicately smoked fish, because of its cleaner palate. Italian prosciuttos are labelled according to their city or province of origin. True prosciutto comes from Italy, but other versions are now produced elsewhere. Here more information about Parma ham How Parma ham is Salted This prosciutto is slowly cooked at controlled temperatures, then cut into tender, moist slices. But, bizarrely, few understand the diversity of the word. Magazine subscription – save 44% and get a cookbook of your choice. The more popular types of Italian prosciutti crudi that are DOP certified and are better known the world over are: • Di Parma (Parma in Emilia-Romagna) – perhaps the most famous of prosciutti crudi, its taste is a balance of sweet and salty. Sarah Borg co-owns The White Sheep in Gżira with her sister Tania Attard. The cotto, as the name literally translates, is the cooked variety and its production process is rather different. Nothing beats this as a starter, or indeed as a lighter meal, to share, in good company. Prosciutto crudo is also widely used in cooked food recipes, especially those with chicken and veal… Think saltimbocca with fresh sage, and a porcini sauce on the side. Copyright © 2020 Times of Malta. The taste should be subtle, clean, with an aftertaste of the meat and certainly not of any artificial preservatives. The odour should be pleasant, never a hint of any other but fresh meat. It can also be grilled briefly to create prosciutto crisps that can be crumbled over salads or pasta dishes. Prosciutto is a sweet, delicate ham. • Toscano (Tuscany) – this is the one favoured by many for its saltier and more robust taste. This cured, air-dried ham from Italy is a delicious addition to any charcuterie board. It is important to note that there are huge differences in taste between commercially produced and artisanal food items, and this is also reflected in the price. Independent journalism costs money. When fresh asparagus is in season, especially the tasty Gozitan ones, try this: two asparagus stems, a crushed cherry tomato, a sprig of fresh rosemary, all wrapped in a slice of prosciutto di San Daniele. The most famous is ‘prosciutto di Parma’ or Parma ham, which is salted and air-dried for at least eight months and up to two years. • Di Norcia (Umbria) – its curing process lasts approximately 50 days, while its maturation lasts for almost two years. When it comes to food, cheap is a compromise on quality, taste, what you feed your body and ultimately your health. This ensures the consumer of the authenticity of origin, and that the strictest of production standards are applied. The price difference is determined by many factors, including the animals’ feed, terrain, ageing and drying process. It is a high-quality cooked ham. Prosciutto Cotto Cotto means the whole pork leg is cured and then cooked by slowly steaming it. or It is widely used as a clean appetiser, served on a slate with, maybe, a nice chunk of good parmigiano di montagna – so much tastier than the pianura one, more commonly found in supermarkets. The word is the Italian for ham, but it is widely used to describe various seasoned and cured air-dried hams. The terms "Parma ham" and "prosciutto" both refer to an Italian-style cured ham, with "Parma ham" being the more Anglicized term. Prosciutto can be aged for up to three months. We recently published a revised version of our. Varieties of prosciutto crudo are profusely cured all over Italy by small producers who happily do so without any EU and health authority restrictions. ‘Prosciutto cotto’ is cooked and ‘prosciutto crudo’ is raw, air-dried pork (although safe and ready to eat thanks to the curing process). Support Times of Malta for the price of a coffee. The prosciutti that do make it should carry the Denomination of Protected Origin label (DOP). Its taste is delicate, savoury, but not salty. • Di Parma (Parma in Emilia-Romagna) – perhaps the most famous of prosciutti crudi, its taste is a balance of sweet and salty. PROSCIUTTO COTTO ITALIANO. All rights reserved. Prosciutto is also another Italian Dry-Cured meat, usually served uncooked and thinly sliced. The pig thighs are deboned, massaged with seasoning, steamed and allowed to cool, before being packed away for consumer consumption. • Di Modena (Emilia-Romagna) – a mild and pleasant taste, savoury but not salty with a pleasant, intense aroma. Sadly, these will never reach your local store, which, in turn, is riddled with other regulations of traceability. Italian prosciuttos are labelled according to their city or province of origin. There are many varieties of prosciutto crudo, widely known in Malta as Parma, a lossely used term, probably because, locally, the prosciutto di Parma is the most popular of the crudo varieties. Watch our video for a great dinner party recipe of beef wellington wrapped in prosciutto: Keep in the fridge and consume by the use-by date. The most famous is ‘prosciutto di Parma’ or Parma ham, which is salted and air-dried for at least eight months and up to … When it comes to salumi – cured, air-dried meats – the prosciutto is, by far, the most popular of the lot. We recommend using Mozilla Firefox. The varieties are many, says Sarah Borg, serving simple tasting notes and how to choose prosciutto crudo by its name. In supermarkets, prosciutto comes pre-prepared in thin (almost transparent) slices. The prosciutto di Cinta Senese, a wild boar typical of the Tuscan region, is exceptionally tasty. For a classic, no-fuss Italian starter, drape slices of prosciutto over quarters of juicy melon. And, because "prosciutto di Parma" is one of the most famous types of raw or "crudo" prosciutto, "Parma ham" has become a commonly used term for English speakers.