Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is known as “prosciutto crudo” in Italian. When sliced in the conventional way, this exquisite cut of meat has a buttery texture and melts in the mouth. Prosciutto is made from the hind leg or thigh of a pig, and once the leg is cleaned, it is heavily salted and left for two months in a cool, controlled environment. After the salting process, the salt is washed from the meat and then the meat is left to dry age for 12 months.
Prosciutto is often served as an appetizer, either alone or wrapped around another food item. Its saltiness makes it an excellent pairing for sweet foods like melon or dates, and it’s also served wrapped around fresh or lightly cooked vegetables, like asparagus. Traditionally Prosciutto is often served as a part of a charcuterie board or tapas spread, and it’s recently become a trendy topping for pizzas.
It matches up nicely with sparkling wines and zesty white wines like Sauvignon Blanc, Pinot Grigio, and Gewurztraminer, as well as young fruity reds like Chianti, Dolcetto and light Pinot Noir.