Prosciutto crudo is the most famous cured meat in Italy and abroad, known for its unique and inimitable taste, as well as its qualities that make it ideal for exquisite pairings and highly versatile in various dishes. The production of prosciutto begins with the processing of the pig's hind leg, which is first carefully selected and then salted, spiced, and aged. The aging process is a ritual of long waiting and patience, generously rewarded with a product that enhances flavors and aromas, a true delight for the palate. Within this cured meat lies the ancient tradition of pork processing, typical of certain areas of Italy, which results in prosciuttos varying in taste, aromas, and shapes depending on the production region. Just think of Prosciutto di Bassiano, available in both natural and smoked versions, or Prosciutto di Guarcino, a Ciociarian excellence characterized by being coated with lard flavored with chili and juniper berries.
The key ingredients of the best prosciutto crudo are carefully selected meat from 100% Italian farms, salt, and the environmental conditions of the production area. The local microclimate is one of the characteristics that make prosciuttos from different Italian regions so distinct from each other, allowing these cured meats to significantly differ from foreign prosciuttos, which are usually less delicate due to aging in mountainous areas. The cut of the meat also plays a fundamental role, and various prosciuttos can have either round shapes without the hoof, such as the Lazio prosciuttos, or a more flattened appearance with the hock, like San Daniele.
Among the Italian excellences, typical Lazio prosciuttos hold a significant place of prominence. Produced in geographical areas naturally favorable for pork processing and aging, Lazio prosciuttos represent niche products capable of enhancing their scents and flavors on our tables. Among the cured meats from Lazio, we find Prosciutto di Guarcino, produced in the woods surrounding the ancient village of Ciociaria, which has been considered the homeland of the pig for centuries. The unique microclimate of this area makes it an ideal place for aging the products of the local butchers. The tradition of this cured meat is carried on thanks to the commitment and passion of small artisanal companies.
Another Lazio excellence is represented by Prosciutto di Bassiano, available in both natural and smoked versions. It thrives in the small municipality on the Lepini Mountains in the province of Latina, where the dry climate with rich fresh air currents allows for perfect aging. For its qualities and characteristics, Prosciutto di Bassiano has been included in the official P.A.T. (Traditional Agri-Food Products) list of Lazio, representing one of those Lazio traditional agri-food products to be jealously preserved and protected, allowing future generations to discover cured meats with a unique and inimitable taste.
DOL's commitment is precisely to protect all those small local producers who, unlike large establishments, do not have access to large distribution, preserving unique products that have earned a place of honor on our tables for their exclusive flavors and scents, as well as for the passion and skill that the master butchers of Alta Tuscia still put into a production that prioritizes respect for nature and people.
The great success of prosciutto is also due to its versatility. It can be served on its own on a cutting board or paired with other foods. Any dish, when paired with prosciutto, benefits greatly in terms of character and taste. Think of the classic prosciutto and melon pairing, but also prosciutto with figs or a not too flavorful vegetable dish. For an appetizer of cheeses and cured meats, you could choose to accompany prosciutto with buffalo mozzarella like the one from Amaseno.
Regarding cooked dishes, remember that prosciutto pairs well with vegetable soups, mushrooms, eggs, peas, beans, and rice supplì.
Whatever pairing you choose, it's always best to serve dishes that include prosciutto freshly sliced with homemade bread, preferably with low salt content.
The thickness of the prosciutto slices plays a very important role in the tasting experience. Often, we do not take enough time to consider that while producing it is an art, knowing how to cut it respecting its characteristics and enhancing its aromas is a skill. In general, it is essential to keep in mind that the prosciutto has a total of five bones, which are removed one after the other as the cutting progresses, and there are three parts that require different treatments: the core, the shank, and the hock.
The cut releases all the meat's aromas accumulated during the aging process, and that's why it is recommended to consume freshly sliced prosciutto. For preserving sliced prosciutto, the refrigerator is ideal, storing it in refrigerated areas where the temperature is not lower than 2°C. On the other hand, a whole prosciutto should be hung in dry environments with temperatures between 15 and 20°C.
A final curiosity concerns the type of prosciuttos exported: many surveys reveal that Italian prosciutto has an important place abroad, and it is the whole prosciutto with the bone that predominantly crosses the Italian borders, earning a place of honor not only in surveys but also on tables around the world.