PROSCIUTTO

Prosciutto is the Italian word for ham and literally translates to “dried out.”  There are three major categories of prosciutto.  They are Cotto (boiled ham), al forno (roasted ham) and crudo (salt cured ham.)  Prosciutto crudo as well as three major categories; Parma, San Daniele and Carpegna.  Each of these regions have their own ideals on how the prosciutti should be cured.  The most well known and style that we serve here at OTTO is  Prosciutto di Parma.  There are many important factors that go into curing a true prosciutto di Parma.  First the pig must be born and raised in Italy (mainly around Emilia-Romagna) and be at least 340 pounds.  Once the pig has been slaughtered the legs are rubbed with sea salt only.  Then they must be aged for a minimum of 400 days.  At this time they are inspected by the Consorzio for Prosciutto di Parma.  If all criteria is met, the prosciutto is stamped with the 5 pointed ducal crown. 

When purchasing prosciutto always look to see that the ducal crown is present and that the ham is sliced thinly.