Cleaning and Preparation
- Remove the ham from its Cryovac packaging.
- Wipe away any grease from the leg.
- Identify any areas that may have oxidized and check for pockets of rancid fat (this does not mean the whole leg is tainted – only the immediate surrounding area) and trim them away.
Be careful to cut away only the skin of the area you plan to slice, making sure not to trim away too much of the fat to avoid impacting the flavor and your bottom line. - Prosciutto di Parma is meant to be served with a ring of fat around each slice. Leave a layer of 1-1 1⁄2 inch thickness. If customers prefer less fat, leave at least a 1⁄2 inch ring of fat – this lends essential flavor and helps keep slices fresh.
Slicing and Packaging
Always slice Prosciutto di Parma to order – never in advance.
Unless directly specified, it should be sliced paper thin – no more than 1/16th of an inch. Ideally, it should be translucent when held up to light.
When packaging sliced product for customers, place slices side by side, slightly overlapping, and place paper in between layers to prevent them from sticking together.
Thicker slices of 1⁄4 inch are used when a recipe calls for diced or julienned pieces. Maximize your yield with the small end of the ham, which is ideal for this purpose and can be used in your prepared foods or wrapped and sold for soups and risottos.
Storing
A boneless Prosciutto di Parma can be stored in its vacuum pack up to 12 months, refrigerated at 40 ̊F to 42 ̊F.
- Once the vacuum seal is broken and slicing begins, the ham can be held under refrigeration up to 40 days. Freezing is not recommended.
- After slicing, cover the cut surface tightly with plastic wrap and refrigerate.
- Train employees to manage inventory in your deli case to reduce loss and customer disappointment. Remove only one leg at a time and return it to the same location to avoid confusion with different ages of Prosciutto di Parma or with other prosciuttos.
Pre-Sliced Product
If you carry packaged pre-sliced product you can direct customers to Prosciutto di Parma by telling them to look for the gold Parma Crown located on a black triangle in the upper left corner of the package.
FAQs
Most people purchase pre-sliced Prosciutto packed in 3 or 4oz containers at the grocery store. Unopened, the meat should stay fresh for several months in your refrigerator. Once you open the package, it's best to make use of it within the next 3-5 days (that's assuming, of course, that you have leftovers!)
How long does Prosciutto last after slicing? ›
Most people purchase pre-sliced Prosciutto packed in 3 or 4oz containers at the grocery store. Unopened, the meat should stay fresh for several months in your refrigerator. Once you open the package, it's best to make use of it within the next 3-5 days (that's assuming, of course, that you have leftovers!)
Can you freeze sliced Prosciutto di Parma? ›
Proper prosciutto crudo, like prosciutto di Parma and prosciutto di San Daniele, can never be frozen…
How do you store Prosciutto di Parma? ›
Freshly sliced Prosciutto di Parma from the deli counter is best eaten the day of purchase for the maximum effect, but can be stored tightly wrapped in the refrigerator to avoid oxidation.
How long does it take to cure Prosciutto di Parma? ›
By law Prosciutto di Parma is cured at least 400 days (starting from date of first salting), and some may be cured as long as 3 years.
What is the best way to slice prosciutto? ›
Begin the cut near the top of the prosciutto leg and slice against the grain. The cuts should always move in the same direction, starting from the skinny end and moving away toward the wider end of the leg (your goal is to leave a flat surface along the line that you cut).
What is the white mold on prosciutto? ›
Tyrosine crystals indicate that the curing process was done with proper care and dedication. If you find additional white dots on the surface of prosciutto that weren't there before, it's still likely a good thing! White mold on the surface is good mold when it comes to cured meats!
Is prosciutto healthier than ham? ›
If the prosciutto in question isn't treated with nitrates or nitrites, then yes it is better for you, since those are 1) very commonly used to preserve meat, especially ham, and 2) they are known carcinogens.
Is prosciutto meant to be eaten cold? ›
Yes! Prosciutto is sliced and served raw with the intent that it is consumed that way. The salt used in the preparation draws out blood and moisture, preventing bacteria from entering the meat – making it safe to eat as is. In fact, cooking it is generally frowned upon.
What part of the pig is prosciutto? ›
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw").
A boneless Prosciutto di Parma can be stored in its vacuum pack up to 12 months, refrigerated at 40 ̊F to 42 ̊F. Once the vacuum seal is broken and slicing begins, the ham can be held under refrigeration up to 40 days.
How long to keep prosciutto in salt? ›
In excess curing, it is the time that the meat is left in the cure that matters. If you would rather do excess curing for prosciutto, cure the prosciutto in excess sea salt for 1 day per kg of meat. (For example, for a prosciutto that weights 14 kg, this means it would stay in excess sea salt for 14 days).
Is Prosciutto di Parma ready to eat? ›
'Prosciutto cotto' is cooked and 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process).
Why is Prosciutto di Parma so expensive? ›
Why is prosciutto expensive? Prosciutto di Parma is a product of superior quality that is highly traceable throughout the entire production process, by quality control inspection stamps and markings. It is an artisanal and unique product that has earned a certified PDO (Protected Designation of Origin) status.
What's the difference between prosciutto and Prosciutto di Parma? ›
Perhaps the biggest contrast between prosciutto and prosciutto di parma is the fact that they have starkly different flavor profiles. Prosciutto di parma is made with purebred pigs that are fed a very strict and specific diet, while regular prosciutto doesn't have as strict of requirements.
What is the best prosciutto in Italy? ›
Each type of prosciutto has it's own flavors which make it unique and different in deliciousness. The most famous types of prosciutto include Parma in Emilia-Romagna, San Daniele in Friuli Venezia Giulia and Cinta Senese from Tuscany.
How do I know if prosciutto is bad? ›
Slimy Texture: Prosciutto should feel moist but not slimy. If the texture is off, it's not worth the risk. Mold: While some molds are used in curing meats, any unexpected mold, particularly if it's white or green and fuzzy, means the prosciutto is no longer safe to eat.
Does cured prosciutto need to be refrigerated? ›
Even though meats like prosciutto and salami have been cured, they need to be chilled when stored. The ideal temperature is above freezing, but below 45 degrees F. In addition, you should never store cured meats close to foods like cheeses, and they should be kept far from the light.
Does prosciutto get better with age? ›
Every leg of Prosciutto di Parma is aged for at least 400 days and up to 36 months. As Prosciutto di Parma ages, the flavor becomes richer, more complex, and drier in texture. We recommend using younger ages for cooking and longer ages for enjoying as-is.
Can you eat leftover prosciutto? ›
As long as the package is vacuum sealed, sliced prosciutto should stay fresh in the refrigerator for up to four months. Once the package is opened, however, the clock starts ticking faster; sliced prosciutto should be consumed within three days of being exposed to air.
