Prosciutto Crudo DOP
Did you think that prosciutto crudo, raw or cured ham, was synonymous with the city of Parma on the Po River? There are many different types of Italian cured ham, and there are millions of campaniles (local patriots) that would not hesitate to tell you that the prosciutto in their region is the best.

Prosciutto is a ham that is cured by thoroughly washing, salting, and slowly aging a leg of pork in an environment with controlled temperature and humidity. The process takes months and produces a soft, rich ham (prosciutto) with a distinct flavor depending on its region of origin, the race of pigs and their diet. Here are several of the most well-known types of prosciutto crudo, produced under the D.O.P. regulations, and a little of their history.

Prosciutto di Parma
Perhaps the most well-known prosciutto, is Prosciutto di Parma from the area of Parma along the Po River, in the province of Emilia Romagna. This delicate ham has been made in the same way since the days of the Roman Empire and represents one of the signature foods of the Italian culinary tradition and sets the standard for Italian cured hams and meats. Only traditional breeds of pigs are used in the production of Prosciutto di Parma and must come from the northern and central Italian regions.

Parma ham’s special taste comes from the pig’s diet of grains and cereals and the whey that is left from the manufacture of Parmigiano Reggiano cheese.

Prosciutto San Danielle
Prosciutto San Danielle comes from the region of Friuli-Venezia Giulia between the Dolemite Mountains and the Adriatic Sea in the hilly area around the town of San Daniele in the province of Udine.  Prosciutto di San Daniele is sweeter and darker in color with a more delicate flavor than other varieties of prosciutto crudo and is cured using only local sea salt.

Prosciutto di Norcia
In the province of Norcia in the mountainous regions of Umbria, the tradition of pig breeding and the curing of meat dates to Roman times. The different types of prosciutto that are produced there are aged slowly, from twelve months up to two years and are famous for their delicately spiced flavor.

Culatello di Zibello from Emilio Romagna
Regarded as the best of the of Italian hams, with a tradition dating back to the 14th century, Culatello di Zibello is one of the most prized products of Emilia Romagna. It is made only in Parma and in a few nearby villages, from pigs that are indigenous to the area. It is tender and rich in flavor, cut from the best part of the whole fresh ham, and cured with a mixture of salt, pepper, garlic and dry white wine. It is then packed into a pig’s bladder and tied with twine like a salami. This careful and time-consuming process, combined with quality ingredients, contributes to its high price.

Slicing
The traditional way to serve prosciutto is to slice it paper thin, by hand lengthwise, starting at the narrow end and cutting against the grain towards the wider part of the leg.