Why does the whole world love Italian prosciutto?
Whether it is called cured ham or prosciutto, it is a fact that this is the best known and most loved Italian deli meat. While it is easy to appreciate its full and unique flavor, prosciutto is always a tasty ingredient for delicious recipes and the perfect addition to cheese & charcuterie boards to share around a table.
Prosciutto stands out as one of the oldest cured meats. Its origin is linked to the oldest technique for preserving meat: the use of salt. In Italy, we get the first traces of this cured meat even before the Romans. According to experts, the production of ham dates to the Etruscans who populated the Italian area known today as the Emilia-Romagna region, and in particular the territory around the city of Parma. Through Romans prosciutto was known all over their empire. Today, it is considered the “king” of Italian charcuterie: the one that has won the palates of foodies around the world.
Every region in Italy has its own version of prosciutto with a specific and characteristic flavor and taste. The different production methods have been passed down from generation to generation and are often protected by law. Two of the most famous of these variations are Prosciutto di Parma and Prosciutto San Daniele.
The overall production process
The overall production process is very simple and takes place in accordance with each region’s traditions. Salt is rubbed into a leg of pork, which is then set aside for a while before being washed in lukewarm water and left to mature naturally for several months.
Our Italian Prosciutto
Our Veroni Prosciutto for example is made from the finest pork legs, which must meet strict selection requirements regarding their size, shape, appearance, and balance of fat and lean. If you haven’t tasted our ham Italian Prosciutto, now is the right time to do it. Its salty and balanced flavor combines perfectly with many food and wine pairings.