Prosciutto is unsmoked, salted, and cured ham. Perhaps the best and best-known prosciutto of Italy is produced in the hills of Langhirano just outside Parma. This prosciutto, just like parmigiano-reggiano, of _Prosciutto di Parma_. Only the best-quality pigs are used for this prosciutto, and they are fed with a special high-protein diet. _Prosciutto di Parma_ is now available for the first time in this country. It has a lovely dark pink color with just a bit of marbling of fat and it is deliciously sweet. This ham is widely used in Italian cooking. Sliced prosciutto, tightly wrapped in plastic, can be kept in the refrigerator for 1 to 2 days. After that it will dry out. Do not freeze prosciutto.
_Prosciutto di Parma_ is sold with or without its large central bone. American-made prosciuttos such as Volpi, Daniele, and Citterios are good substitutes.
From: Trattoria Cooking Charrin' off the Ol' Point..from the O :-)
Your Prosciutto is ready. Buon appetito!
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