In Italy, Prosciutto (pronounced ‘proh shoo toh’) is part of the country’s culture. Here, the production of cured meats dates to centuries, even millenniums, and what Italians call Prosciutto Crudo (dry-cured ham) is definitely “the king” of this long tradition. That Italian prosciutto tastes incredibly good is universally accepted fact, on the contrary, its nutritional value is less known. It’s prosciutto an healthy food? Let’s find out!

There are many varieties of Prosciutto, with huge difference between a high-quality and cheap product. The cheap one is usually rich in salt and can contain nitrates and nitrites: ingredients that obviously are not healthy. The original recipe, instead, does not include any preservatives. This delicious and so appreciated product is obtained from high quality raw materials, salt, and time for the aging process.

For its characteristics, Prosciutto is considered a healthy cold cut that can be included in a well-balanced diet. Prosciutto is rich in:
• Proteins
• Vitamins such as B1, B6, B12 and PP
• Mineral salts

Moreover, Italian prosciutto is easy to digest thanks to the presence of proteins, vitamins, and mineral salts. This makes the product an excellent food for children as well as athletes.
It is often used as a starter, but it’s also a versatile cold cult suited for many recipes from a simple sandwich to delicious dishes such as rolls of grilled zucchini filled with prosciutto and soft cheese, savory pancakes and many others.
If you are curious about its long history, you can read our post dedicated to the origins of prosciutto.


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