Category : Prosciutto

Prosciutto crudo shortened to prosciutto is Italian uncooked and unsmoked dry-cured ham. Several regions in Italy have their own variations of prosciutto crudo. The ham is first cleaned, salted, and left for about two months. Then washed thoroughly to remove the salt, it is washed several times to remove the salt. It is then hung in a dark and hung again in airy cold room. The ham is then left until dry. When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months. It is normally served thinly sliced and is amazing.