The different types of Prosciutto are types of dry-cured ham that originated in Italy, and it’s one of the most popular types of cured meat available today.
Additionally, it has been around for centuries and was initially made from pork legs, but now it can be made with any part of the pig, including shoulders, loins, bellies, and even ears.
It is a dry-cured meat product that is usually sliced very thin and used as an appetizer, sandwich spread, or snack food. Well, some of the different types of Prosciutto are:
1. Prosciutto Crudo
Essentially thinly sliced ham, prosciutto Crudo is usually used in appetizers and main courses. Most Americans are familiar with prosciutto Crudo.
One healthiest ham is this air-dried, salt-cured variety with fat streaks. Why is it the case? Simply due to the absence of artificial substances in Prosciutto Crudo.
Prosciutto Crudo is prepared by hanging the ham until it dries out during the curing process. Furthermore, the fat is first trimmed off and taken out of the meat (leg or thighs).
Then, sea salt is applied to the surface. The ham is then hung up to cure; the curing process typically lasts between 16 months and three years.
2. Prosciutto Toscano
Prosciutto Toscano is also one of the different types of Prosciutto is Prosciutto Toscano. It originates in Tuscany, Italy, where raising pigs has long been a flourishing industry.
Even today, only pigs born, bred, and killed in Tuscany can be called prosciutto Toscano. Due to the dry rub of pepper and other spices, this prosciutto is lean and often has a compact dark rind.
3. Prosciutto di Parma
One particularly well-liked variety of prosciutto is prosciutto di Parma. It is referred to as Parma Ham and is perhaps among the best hams in Italy and most likely the entire world.
Its extraordinary sweetness results from the maturing process, during which the ham is aged for much longer than the other forms of Prosciutto.
Additionally, the flavor and texture of prosciutto di Parma are creamy, saltier, and nutty. Prosciutto di Parma is made by curing and salting ham, which makes it safer to consume.
This means that Parma hams no longer need to be cooked before eating. Nevertheless, if you add them to your pizza or pasta, they will be cooked, which is acceptable.
4. Prosciutto di San Daniele
Despite Prosciutto di Parma’s sweetness, the sole distinction between it and Prosciutto di San Daniele is that the latter’s meat is darker and a little sweeter. To intensify the flavor of prosciutto san Daniele, the meat is salted and pressed for roughly three days.
5. Prosciutto Cotto
The Prosciutto Cotto is another variety of prosciutto. It is comparable to prosciutto Crudo, although it is prepared somewhat differently.
Additionally, Prosciutto Crudo is cooked ham, whereas Prosciutto Cotto is dry cured. In Italy, it is frequently offered as deli-style ham. However, Prosciutto Cotto is not smoked or sweetened like American Cooked Ham.
6. Prosciutto d’Albenga
Prosciutta d’Albengha is a type of prosciutto that originated in the region of Albenga, Italy. This particular form of prosciutto was created using a special pig breed known as the “albino.”
7. Prosciutto Dottato
Prosciutto Dotti is a type of prosciauto that originated in the town of Dottoressa, Italy. This particular form of prosciuto is made from pork legs and thighs.
8. Prosciutto della Valtellina
Last on our list of different types of Prosciutto is the Prosciutto Della Valtellina. Prosciuttto Della Valtellina is an Italian dry-cured ham produced in the province of Sondrio, Lombardy. Additionally, it is considered the most delicate prosciutto in the world.