Pork is used to make the ham known as prosciutto. The meat is dry-cured and then aged for some time, typically between four and eighteen months. Prosciutto has a salty and slightly sweet flavor, and it is often eaten as an appetizer or in sandwiches. In this blog post, we will discuss the history of prosciutto, different pairings with the meat, and a recipe for prosciutto and mushroom pasta!


What is Prosciutto?

Italian dry-cured ham known as prosciutto is often thinly sliced and eaten raw. It is made from the hind leg of a pig or wild boar, and the meat is cured with salt, air dried, and sometimes smoked. Prosciutto has been produced for centuries, and the name is derived from the Latin word for "ham."

The flavor of prosciutto is salty and slightly sweet, with a hint of spice from the curing process. The texture is firm but tender, and the ham melts in your mouth. Prosciutto is a versatile ingredient that can be used in many different dishes, both cooked and raw. It is often served as an appetizer, wrapped around fruits or vegetables, or used in pasta dishes and salads.


History and Origin of Prosciutto

Italians invented the dry-cured ham known as prosciutto. It is made from the hind leg of a pig or wild boar and is typically seasoned with salt, pepper, and other spices. The meat is then hung to cure for several months.

Prosciutto has been around for centuries and was mentioned in literature as early as the 11th century. It became a popular dish during the Renaissance and was often served at grand feasts and banquets. Today, it is still a staple of Italian cuisine and is enjoyed all over the world.

There are many different types of prosciutto, each with its unique flavor. The most common are Prosciutto di Parma, Prosciutto di San Daniele, and Prosciutto Toscano.

Prosciutto is a versatile ingredient that can be enjoyed in many different ways. It can be eaten on its own as an appetizer or used in recipes such as pasta.


Pairings with Prosciutto

In addition to being delicious on its own, prosciutto also pairs well with a variety of other foods. Here are a few of the ideal combinations:

prosciutto with melon

-Prosciutto and melon is a classic Italian pairing. The sweetness of the melon complements the saltiness of the prosciutto perfectly.

-Prosciutto and figs is another classic combo. The sweetness of the figs pairs nicely with the salty prosciutto.

-For a more savory pairing, try prosciutto and mushrooms. The earthiness of the mushrooms goes well with the saltiness of the prosciutto.

-For a more savory pairing, try prosciutto and Parmesan cheese cheese. The saltiness of the prosciutto pairs nicely with the sharpness of the Parmesan cheese.

prosciutto with balsamic vinegar

-For a more savory pairing, try prosciutto and balsamic vinegar. The acidity of the balsamic vinegar pairs nicely with the saltiness of the prosciutto.

prosciutto with peaches

-For a sweeter pairing, try prosciutto and peaches. The sweetness of the peaches pairs nicely with the saltiness of the prosciutto.


Pasta with Mushroom Prosciutto Recipe

pasta with prosciutto


-One pound of pasta

-One cup of mushrooms

-Half a prosciutto ham

-One garlic clove

-Salt, pepper, and olive oil to taste


- Bring salted water to a boil in a kettle. The spaghetti should be prepared as directed on the package.

- In the meanwhile, preheat a pan with some olive oil over medium heat. Cook the mushrooms after being added till browned.

- Add the prosciutto and garlic and cook for a few more minutes.

- Pasta should be drained before being added to a skillet with mushrooms. Toss to combine.

- Season with salt and pepper to taste. Serve immediately. Enjoy!

- Red wine is the ideal beverage to go with this meal. Buon appetito!

If you're looking for a delicious and versatile ingredient, look no further than prosciutto. This dry-cured ham is perfect for appetizers, main dishes, and even desserts. And with so many different types of prosciutto to choose from, there's sure to be one that's perfect for your taste buds. You can also learn about Salami and other best pig breeds for new recipes/