Prosciutto is "air-cured ham", the traditional method of preparing ham in Italy.

The process to make Prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. After the salting period, the ham is washed several times to remove the salt. It is then hung in a sunny, airy place. The air is important to the final quality of the ham. The ham is left until dry. This takes a variable amount of time, depending on the local climate, and size of the ham. When the ham is completely dry, it is hung in an airy place at room temperature for up to eighteen months.

Although the cut of meat is similar to the typical ham we are familiar with in the United States the results are quite different. The Brine cured ham that is commonly prepared is soaked in a mixture of water, salts and seasonings and then smoked. American ham contains a much greater quantity of water. Prosciutto is richer more intense flavor.

Traditionally, Prosciutto is served as very thin slices wrapped around pieces of melon. Today, Prosciutto, is added to a variety of hors d'oeuvres, salads and main course dishes. See our Recipe Page

Busseto Prosciutto is available as Deli Dry Cure, Shingle Packs and Food Service.