The Best Italian Raw Hams

The history of prosciutto dates back to the Etruscan civilization. In fact, it seems that the first reports of ham production in Italy can be traced back to this 6th-5th century BC civilization, although there are many more findings indicating its widespread use in ancient Rome. There is still a Roman street named "Panisperna" (panis = bread and perna = pork leg).

Prosciutto crudo: a refined process

Prosciutto crudo is a type of cured meat that is produced following an ancient and sophisticated processing sequence that involves three important stages: salting, fermentation, and curing. The entire process follows the natural path of the meat and is carried out without the addition of additives or preservatives. Specifically, only the ham cut from the rear leg of the pig is used, and it is chilled until it reaches a temperature of 0 °C. This operation facilitates trimming, which consists of shaping the ham into a round form by removing excess fat and part of the rind.

This type of process is distinguished by being a “dry” production that always starts with the salting process. In this stage, the rind is covered with moist sea salt, while the rest of the meat is treated with dry sea salt. It is no coincidence that the word prosciutto in Latin “perexsuctum” means dried. During salting, the ham is placed in a controlled humidity cell where it rests for at least 80 days. It is then washed with water and hung, as per ancient tradition, in ventilated rooms. The secret to avoiding excessive drying lies in covering the exposed meat with lard and spices, which makes the prosciutto even sweeter and more flavorful.

This specific procedure takes place in microenvironments and microclimates, and it is precisely this special combination that allows the European Union to award the DOP label.

After a wait of about 6 months, the prosciuttos take on their typical shape and are ready to be massaged and laid on slanted shelves, where they are again covered with salt.

The true masters then proceed with the “stuccatura”, where the ham is inspected to plug any holes and imperfections with a paste made of flour, lard, water, and pepper.

We then reach the most delicate phase, the curing, which can last from 8 to 16-18 months depending on the type of prosciutto desired. The hams are hung on racks in special, well-ventilated, and airy rooms at a constant temperature of 14-15°C, allowing them to lose about 30% of their initial weight.

The critical success factor for proper curing is the climate in which it occurs, and for this reason, it is necessary to regularly open and close the windows of the rooms to ensure the prosciutto benefits from the climatic conditions of the particular habitat in which it is produced.

This slow and careful process allows for the breakdown of proteins, which leads to the formation of amino acids. The released amino acids allow for the formation of aromatic substances that infuse fragrances and make the taste of the prosciutto so special.

In these natural reactions, there is also a breakdown of lipids, which, through conversion into aldehydes, gives the prosciutto its intoxicating, truly unmistakable aroma.

Prosciutto crudo: benefits and nutritional values

Prosciutto crudo is a food that possesses important properties for our psychophysical well-being, and our body cannot do without it, thanks to its extraordinary balance between fat and lean components.

Its lipid content is of absolute quality, thanks to the high presence of unsaturated fatty acids (64.9%), the type of fats that are beneficial to health, such as oleic acid (45.8%), a monounsaturated fat also found in olive oil, which protects against cardiovascular diseases.

A primary component of essential fatty acids is linoleic acid (a source of omega-3) and arachidonic acid (a source of omega-6); acids that allow us to synthesize all other polyunsaturated fatty acids, essential for biological membranes, nervous system development, growth, immune defense, cancer prevention, and cholesterol level regulation. Therefore, these are fatty acids that play a preventive role against atherosclerosis.

The chemical composition of these essential fatty acids helps inhibit the action of free radicals, the main cause of aging and degenerative diseases, and restores the natural physiological balance of our body, thanks to the contribution of natural antioxidants like vitamin E.
The absence of carbohydrates allows you to lose weight and embark on a healthier path since it is a highly digestible food and thus ideal for children, the elderly, and athletes, being also a rich source of high-quality proteins, obtained through proteolysis during curing. Prosciutto is not only rich in protein but also contains B vitamins, especially B1, niacin, B12, and vitamin E, and is rich in minerals such as iron, zinc, and selenium.
It is also the best friend of those who engage in physical activity, as the detoxifying and anti-fatigue action of the branched-chain amino acids represented by valine, leucine, and isoleucine allows for quicker and more regenerative recovery.

Parma and San Daniele prosciutto: the differences

These two prosciuttos represent two Italian excellences that the whole world envies us, they are natural and produced with Italian pork legs and obtained after curing according to the rules of the art. The peculiarity of these two products certainly lies in their high nutritional value, which makes them a suitable food for any diet, thanks to their easy digestibility.

However, it is important to know what you are buying and to understand the main differences between these two cured meats.

The first noticeable difference is certainly the place of production: Prosciutto di Parma is produced in an area between the Apennines, the Via Emilia, and the courses of the Stirone stream and Enza river, while the area reserved for the production of San Daniele is limited to the town of the same name in Friuli, in the province of Udine.

A second difference lies in the salting method, as in Parma prosciutto, the outer parts, those of the rind, are treated with wet salt, while the meat itself is treated only with dry salt.

San Daniele prosciutto, on the other hand, uses only dry salting. This different choice of salting also leads to a difference in the pressing method, which allows the salt to penetrate more deeply into the pork, thus facilitating the curing process.

Another difference lies in the different curing methods. Generally, the air that dries the hams of Prosciutto di Parma is more humid, which slows down the curing process but at the same time allows for a softer product. The different curing process depends on the climate and environmental conditions typical of the two distinct natural habitats.

It is precisely for this reason that, with the same months of curing, San Daniele will always appear more mature than Prosciutto di Parma.

You may have noticed this too, but Prosciutto di Parma ends with a short shank. On the other hand, if you have ever had the chance to cut a whole San Daniele prosciutto, you will have noticed its trotter.

This difference lies in the centuries-old tradition of Friulian art, which uses this trotter to facilitate the release of moisture from the ham during curing. It is worth remembering that the shank is the sweetest part of the prosciutto because, during the curing phase, the salt slowly flows toward the rounder part of the ham.

How can you recognize the two prosciuttos?
The two cured meats are easily distinguishable by their distinctive marks. Prosciutto di Parma is represented by a famous five-pointed crown that is branded onto each whole ham and printed on every package of sliced product in trays.
The distinctive mark of San Daniele is a stylized trotter, and its shape resembles that of a guitar, generally more flattened due to the different pressing method used.

After reviewing the main differences between these two Italian excellences, which do you prefer? San Daniele prosciutto or Parma prosciutto?

Prosciutto crudo: some tasting tips

Prosciutto crudo is a food rich in particular natural ingredients, and this alchemy makes it necessary to follow some simple rules to fully enjoy its properties.

Our prosciutto crudo can be paired with unsalted bread, as the cured meat has its own saltiness that should not be altered.
However, it is a meal that should be consumed with a source of vitamins and natural fiber: it is best served with a generous portion of mixed salad, dressed with a tablespoon of extra virgin olive oil and lemon juice. Its delicacy can be enjoyed with a good glass of wine or can be used as the main ingredient for delicious appetizers.

Prosciutto crudo contains no carbohydrates, and if you are also trying to avoid them, this cured meat perfectly fits this lifestyle.

The old saying "when in Rome, do as the Romans do" perfectly reflects the spirit of this cured meat. Depending on the location, the duration of the curing process varies, allowing for a more or less sweet prosciutto to better integrate with the dishes on our tables.

A useful tip is to slice the prosciutto into slices no thicker than two millimeters. Finally, but no less important, it is a good rule to enjoy prosciutto crudo at room temperature and not cold from the fridge, as this allows the fat to melt just right.

Our artisanal products are the champions of Italian-made food, with a long tradition that is lost in the annals of history and time, up to the present day.