What is Prosciutto?

Any charcuterie board worth its salt includes prosciutto. But what is prosciutto, and what are some other ways you can use and pair it? We cover how it's made, the different types, as well as some delicious suggestions for using it in unique ways.

salty prosciutto on a rectangular wooden board

Prosciutto and other charcuterie has been around since ancient times and is essentially dry-cured ham. It's savory and has a very delicate texture that melts in your mouth.

Made from the hind legs of pigs, the craft of making prosciutto is both an art and science. Whether you serve it on an all-meat appetizer board or wrap some around sweet melon slices at a summer gathering, prosciutto offers something for everyone.

Types of Prosciutto

There are several different types of prosciutto: Prosciutto Cotto, which is cooked rather than cured, and has a milder flavor and moister texture compared to what you're likely used to. It's typically found in everyday Italian cuisine, especially within sandwiches and as pizza topping.

Prosciutto Crudo, on the other hand, is the dry-cured variety that's aged over time to develop its rich flavor. Prosciutto Crudo is what's most often on charcuterie boards, served raw and thinly sliced.

And then there's Prosciutto di Parma, a Prosciutto crudo that must meet strict production standards within the Parma region. Its PDO (Protected Designation of Origin) status means that's it's a highly-prized choice that people enjoying your charcuterie board will go wild for.

Prosciutto crudo is meant to be eaten raw. The carefully controlled processing and curing of the meat creates an environment that's not hospitable to harmful bacteria, making it safe to consume without cooking.

Now that you have the prosciutto basics down, we'll be talking about and referring to prosciutto crudo from here on out, which is one of the best foods for a charcuterie platter.

How Prosciutto is Made

We mentioned in the beginning of this article that the craft of making prosciutto is both an art and a science. We think you'll agree when you read everything that goes into it:

Selecting the Pork: Only high-quality pork legs from well-fed pigs are chosen, which is why the final flavor and texture of the prosciutto is so heavenly.
Trimming: Experts trim the meat to ensure an even thickness, which also helps keep the salting and curing process more consistent.
Salting: The meat is generously salted to draw out moisture, which is critical for preventing bacterial growth. This step usually takes a few weeks, during which the salt is changed regularly to make sure they get their desired result.
Resting: After salting, the hams rest for a period so the salt can penetrate the meat evenly, which usually lasts up to two months. This is where most of the flavor takes shape.
Washing: Once they've rested, they're washed to remove any excess salt, which is crucial for balancing the saltiness of the end result.
Initial Drying: Now they go through a pre-aging drying period for several weeks. They're placed in rooms that are temperature-controlled which helps to start the aging process.
Greasing: Next they're covered with a mixture of fat and pepper so they don't dry out too quickly as they're agin.
Aging: Now they go to cool, well-circulated rooms and they'll stay there for up to two years! The emperature and humidity of these rooms are monitored closely so they age slowly and naturally, which is how the flavors are developed.
Quality Checks: Once their aged fully, they're inspected for quality.
Slicing: If it's passed inspection, it's thinly sliced and packaged. It's a delicate process and requires someone skilled to the integrity of the meat is preserved.

What does prosciutto taste like?

The aging process concentrates the ham's natural flavors, and the fat provides a buttery layer that melts in your mouth. It has a soft texture - it's often paper thin - with flavors that are a little sweet and earthy.

Prosciutto Pairings

You can turn any meal into a gourmet experience by adding prosciutto. Start with something simple by enjoying a slice alone or draping it over a piece of crusty bread - after all, what is prosciutto if not to be enjoyed on its own? Next, try this easy prosciutto crostini recipe. Then jump straight into one - or all - of these ideas:

Wrap it around melon or figs: The contrast between the salty prosciutto and sweet fruit is incredible! This makes a wonderful appetizer or snack, and can be assembled and added directly to a charcuterie board.
Pair with cheese: Try prosciutto with mozzarella, parmesan, or burrata. Sometimes simple is best.
Enhance your favorite wine: Prosciutto goes well with medium-bodied red wines, such as Chianti, and crisp white wines, like Pinot Grigio.
Put some on a charcuterie board: Prosciutto is one of the most popular cured meats for charcuterie boards! Fold it gently and place it in a row for a gorgeous look.
Add some to a salad: Tear small pieces of prosciutto into a salad with arugula, parmesan shavings, and a balsamic vinaigrette.
On sandwiches: Layer prosciutto on fresh ciabatta bread (the ciabatta rolls from Costco are perfect for this, especially if you're making it for a crowd) with fresh tomatoes, basil, and a drizzle of olive oil. It's absolutely heavenly.
Top off your pizza: Add it over a pizza before the final minutes of baking. We do this with frozen pizza to jazz it up and it's incredible.
Wrap it around Italian breadsticks (grissini): It's a simple but delicious snack or appetizer, and perfect on a charcuterie board.

To learn how to pair food and wine with prosciutto in more detail, check out our guide to the best wines with prosciutto.

Classic Combinations

Any of these pairings go wonderfully with a slice of prosciutto:

Parmigiano-Reggiano: Add a glass of Lambrusco and you'll be in prosciutto heaven.
Mozzarella di Bufala: A glass of Pinot Grigio will round out this bite perfectly.
Pecorino Toscano: Pair these with a glass of Chianti.
Burrata: Burrata and prosciutto just beg to be enjoyed with a glass of Prosecco! This is our go-to for New Year's Eve.
Gorgonzola: A sweet wine will cut through the strong flavors here.
Fresh Ricotta: You need a lighter wine, like Sauvignon Blanc, so it doesn't overpower the ricotta.
Fontina: Try a glass of Nebbiolo that can stand up to a rich Fontina.

Cooking with Prosciutto

Here are a few ways you can use any leftover prosciutto from your charcuterie board (not that you'll have any, but you never know):

Classic Italian Sandwich: Layer slices of prosciutto with mozzarella or burrata cheese, tomato, and basil between crusty ciabatta bread.
Summer Melon Salad: Toss together cantaloupe or honeydew balls, fresh mint, and prosciutto.
Morning Toast: Top a slice of sourdough with ricotta, prosciutto, and a drizzle of honey for breakfast.
Fig Crostini: Spread goat cheese on crostini, add a slice of prosciutto and a halved fig. Drizzle on a little honey if you like. Assemble a few of these then add them on or around a charcuterie board.
Prosciutto-Wrapped Asparagus: Wrap asparagus spears in prosciutto and roast until crisp - about 5-7 minutes at 400F should work, depending on the thickness of the spears. Make sure to drizzle them with a tiny bit of olive oil first.
Prosciutto and Arugula Pizza: We touched on this in the last section, but let's take it a step further: add strips of prosciutto, arugula, and shaved parmesan when your pizza is just out of the oven. It. is. so. GOOD!!
Prosciutto and Peaches: Wrap small peach slices with prosciutto for a light, summery appetizer. It's even better if you drizzle it with a little balsamic glaze.
Pasta with Prosciutto and Peas: Toss cooked pasta with cream sauce, peas, and strips of prosciutto for an easy, elegant dinner (we're partial to this one-pot recipe from the NYT's).
Stuffed Chicken: Stuff chicken breasts with prosciutto and your choice of cheese, then bake.

Proper Storage and Shelf-Life

Proper storage is key to maintaining the taste and quality of your prosciutto. Once you bring it home, wrap the prosciutto tightly in either plastic wrap or wax paper (unless, of course, it's already packaged). This helps to ward off air and moisture, neither of which helps to keep things fresh. Place the wrapped prosciutto in the coldest part of your refrigerator, typically the meat drawer.

Unopened prosciutto packages should last for several weeks in the refrigerator, but always check the date on the packaging. Once opened, you should enjoy the prosciutto within three to five days. You can always inspect it for any changes in color, texture, or smell to help you judge if it's still a good idea to enjoy.

Can you freeze prosciutto? The answer is yes, but with caution. Freezing can alter the texture; it's best reserved for prosciutto that won't be savored in its raw state. For freezing, wrap individual slices in parchment and seal them inside a freezer bag, removing as much air as possible to prevent freezer burn. Use frozen prosciutto within a couple of months for best results.

Congrats - the next time you hear someone ask what prosciutto is, you'll have all the prosciutto basics down! And if you're curious, see if it made our list of the best meats for charcuterie.

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Kristy Bernardo

Kristy Bernardo has been sharing her original recipes and love of great food for years. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She's the founder of "The Wicked Noodle" recipe blog and ran it successfully for 14 years before selling it in 2022 to pursue charcuterie full-time.

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