Prosciutto- is it raw?

Answer 1

Both! Either it's "crudo" raw or "cotto" cooked.

Answer 2

The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham.


Sea salt being addedFirst the ham is cleaned, salted, and left for about two months. During this time the ham is squeezed in the press to drain all blood left in the meat. The squeezing is applied gradually and carefully to avoid breaking the bone inside the prosciutto. Next it is washed several times to remove the salt. It is then hung in a shady, airy place. In some places—for example Croatia—the ham is smoked by burning different types of wood that give the prosciutto a special flavor. The surrounding air is important to the final quality of the ham—the best results are obtained in a cold climate. The ham is then left until dry. The amount of time this takes varies, 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.”

Answer 3

No, you are not going to be sick because Prosciutto is an Italian "Cured" Ham, the same process that Pepperoni and Salami have gone through. Here's a quick culinary explanation of the term and process, just so you know for fact, that you won't get sick. When cooking with Prosciutto, it should be added at the very end to highlight it flavor and not be overcooked (as it already is), in my opinion. Cure A step in the curing process prior to curing that involves a "wet" or "dry" process used to preserve foods such as ham, fish, cheese, sausage, and vegetables. Wet curing, also known as brine curing, is the soaking or injecting of food with a solution that is used to pickle or preserve the food product. The solution typically includes salt and water in a simple brine or a brine with salt, water, sodium nitrite, other nitrites, and flavorings such as honey or sugar. Dry curing involves the rubbing of food with a mixture that is used to preserve foods. The solution, like wet curing may include salt, sodium nitrite, other nitrites, and seasonings, such as honey or sugar. Meat is often dry cured when it is covered with dry preservatives and spices. The dry ingredients cure the meat from the outside in. After curing, the meat is rinsed and is then ready to be served or smoked, which adds another step to the curing and flavoring process. An added note, Salmon can also be cured or smoked, so our friend who previously answered who thought they were confused, was really not at all. They are also correct. So, hope this helps to end your confusion today and worry about becoming ill, although it is a good question, have a great day!

Answer 4

When made it is uncooked. It is dry-cured with salt. Some places it is smoked but not always. If the lable does not say it is cooked it almost certainly is not.

Bert

Answer 5

Nope. Fully cooked.

Answer 6

No it's smoke cured.

Answer 7

Yes.

Answer 8

isn't it smoked? or cured?(whatever that means)

Answer 9

some the ham is smoked as some are not

Answer 10

i think so...it tastes like crap