A Foodie’s Guide to 5 Must-Try Types of Prosciutto

Know about prosciutto! 2.5 million hams were exported from Parma, Italy alone in 2020, with Americans buying nearly 600,000 of them. More people are buying prosciutto and enjoying its rich flavors and soft texture.

Yet not all forms of prosciutto are alike. Some are saltier, sweeter, and bolder than others. Pick the wrong one, and you will ruin your meal!

What is prosciutto exactly, and what are the most popular types of prosciutto? Answer this question, and you’ll transform your dishes in no time. Here are the five best types of prosciutto.

1. Prosciutto Di Parma

Ask an Italian where to buy prosciutto, and they’ll talk to you about prosciutto di Parma. Prosciutto di Parma is an Italian ham that comes from pigs’ legs. Chefs clean the legs, salt the meat, and let it rest for two months before slicing it.

As the name suggests, prosciutto di Parma comes from Parma. Parma has regulations about how to make prosciutto. Companies can only make prosciutto di Parma from Italian-born pigs that health inspectors monitor and trace.

When you buy prosciutto di Parma, you buy high-quality Italian meats with hints of sweetness and salt. If you’re new to Italian meats, you should start with prosciutto di Parma.

2. Prosciutto Cotto

Prosciutto cotto is slow-cooked ham. Chefs brine the ham with a mixture of aromatic herbs, then steam it over the course of several days. Prosciutto cotto is less salty and more herby than other prosciutti, making it another good choice for beginners.

3. Prosciutto Di San Daniele

Prosciutto di San Daniele is drier and saltier than prosciutto di Parma. Chefs take pork legs and press them for a few days, allowing the salt to penetrate deep into the meat. They then stack the meat on shelves, compressing it and concentrating the sweet and salty flavors in the pork.

4. Prosciutto Toscano

Before curing their prosciutto, Tuscan chefs trim the access fat from the meat. In addition to salt, Tuscan chefs add black pepper, rosemary, and other spices, creating bolder flavors. If you’re looking for a healthier type of prosciutto with strong flavor notes, you should try prosciutto Toscano.

5. Culatello Di Zibello

Unlike other types of Italian ham, culatello di Zibello comes from the muscles of pigs’ legs. There are no bones in the meat, which makes it easier to put culatello in sandwiches or pizzas. Many people find that the flavors of culatello are more sophisticated with less salt.

The Best Types of Prosciutto

There are dozens of types of prosciutto, but five stand out. Prosciutto di Parma is the most popular type, and it’s easy to find in many grocery stores. Prosciutto Cotto is less salty while prosciutto di San Daniele is sweeter.

If you’re pursuing a low-fat diet, you can eat prosciutto Toscano, one of the leanest types of Italian ham. Once you’re acquainted with prosciutto, buy culatello di Zibello.

Now that you’re a pro at prosciutto, you can dive into the world of Italian cuisine. Read more terrific Italian food guides by following our coverage.