what is prosciutto?

Answer 1

My favorite kind of ham. It is sliced paper-thin, so that it is stretchy, and can be wrapped around stuff, like melon. It is also very expensive, probably between $10 and $20 a pound. Very smoky, very tender.

Answer 2

Prosciutto is a type of Italian ham I believe it is treated with brine and then is air cured. It has a salty flavor. The traditional curing process is highly labor intensive and takes quite some time. Therefore good authenitc imported prosciutto is pretty expensive. I have seen it locally sold anywhere from $10 to $20 per pound. Domestic (U.S.) prosciutto is less expensive but also does not have the same flavor. Prosciutto is typically sliced extremely thin and is often used to compliment other foods (pasta's, pizza, sandwiches) in additional to being consumed by itself.

Answer 3

Like most aspects of Italian gastronomy, there is more than meets the eye when dealing with Italian hams, known as Prosciutto. While there are two types of Prosciutto (cooked and raw), most non-Italians think of the uncooked, air cured variety known as Prosciutto crudo. This type of ham has been made in Italy since Roman times, the name coming from the Latin word meaning, "dried of liquid." Prosciutto di Parma, the variety most Americans have heard of has been praised for its flavor for over two thousand years. However every region in Italy that has pigs makes some variety of Prosciutto but only a few are available outside of Italy.

The story of Prosciutto is really the story of pigs, since it takes the best pigs eating the right foods to make a perfect ham. Each type has it's own flavors and aromas that make it unique and incredibly delicious. The overall process of making any Prosciutto crudo is basically the same and includes: Trimming the ham (made from the rear haunches) of skin and fat, salting the ham, air curing, greasing with salted lard and then a much longer curing period ranging from 1-2 years.

Answer 4

Pics:http://images.search.yahoo.com/search/images?p=prosciutto&fr=yfp-t-429&toggle=1&ei=UTF-8&fr2=tab-web
Recipes:http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=prosciutto&site=food

Answer 5

The word prosciutto derives from the Latin perexsuctum which means “thoroughly dried" (lit., "(having been) very sucked out").

Strictly speaking, prosciutto means "ham" in Italian; it generically refers to the pork cut, and not to its specific preparation. Italian speakers therefore make a distinction between prosciutto crudo (literally, "raw ham"), the cured ham which English speakers refer to as simply "prosciutto", and prosciutto cotto ("cooked ham"), which is similar to what English speakers would call "ham".

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is also used in stuffings for other meats, such as veal. Prosciutto may further be used in a filled bread or as a pizza topping.

Prosciutto is often served in sandwiches, sometimes in a variation on the Caprese Salad, with basil, tomato, and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.

Answer 6

Prosciutto is wonderful with melon. I made a prosciutto and melon ball dish for one of my school practicals. It was fantastic. (Especially with the balsamic vinegar drizzled over it) Prosciutto is good by itself too. It could be that you are so used to the taste of bacon. Prosciutto can take some getting used to.

Answer 7

Prosciutto is the Italian word for ham, but generally refers to a cured, thinly sliced, Italian style ham.

Answer 8

What Is Prosciutto

Answer 9

The word prosciutto derives from the Latin perexsuctum which means “thoroughly dried" (lit., "(having been) very sucked out").

Strictly speaking, prosciutto means "ham" in Italian; it generically refers to the pork cut, and not to its specific preparation. Italian speakers therefore make a distinction between prosciutto crudo (literally, "raw ham"), the cured ham which English speakers refer to as simply "prosciutto", and prosciutto cotto ("cooked ham"), which is similar to what English speakers would call "ham".


[edit] Manufacture
The process of making 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. Next it is washed several times to remove the salt. It is then hung in a shady, 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.

Prosciutto is never cured with nitrates (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavour. Only sea salt is used. Prosciutto's characteristic pigmentation seems to be produced by certain bacteria, rather than a direct chemical reaction.

Traditional Prosciutto is cured for 2 years. In Bill Buford's book Heat he describes talking to an old Italian butcher who says "When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it's too warm, the aging process never begins. The meat spoils. If it's too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that's when you make salumi. Your prosciutto. Your soppressata. Your sausages."


[edit] Use
Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is also used in stuffings for other meats, such as veal. Prosciutto may further be used in a filled bread or as a pizza topping.

Prosciutto is often served in sandwiches, sometimes in a variation on the Caprese Salad, with basil, tomato, and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.

Answer 10

It's a dry cured Italian Ham