Prosciutto and Ham

Prosciutto, derived from the Latin word "perexsiccatus" meaning "thoroughly dried," refers to Italian dry-cured ham. The most renowned type is Prosciutto di Parma, which hails from the Parma region of Italy. This delicacy is crafted using specific breeds of pigs and a meticulous curing process that can take up to two years.

Varieties of Prosciutto

There are two main types of prosciutto:

• Prosciutto Crudo: Uncooked, dry-cured ham, characterized by its sweet and salty flavor.
• Prosciutto Cotto: Cooked ham, which is milder and has a tender texture.

Within these categories, regional varieties like Prosciutto di San Daniele and Prosciutto Toscano offer unique flavor profiles influenced by local climates and traditions.

Unique Characteristics and Flavor Profiles

Marky's Prosciutto stands out in the world of cured meats for its exceptional quality and artisanal dedication. Sourced from select heritage breeds of pigs, it undergoes a meticulous curing process that ensures every slice reflects the passion and precision of its makers. The unique terroir of the producing region imparts distinct characteristics to the meat, enhancing its flavor profile with notes of sweetness and nuttiness that are simply unparalleled. Additionally, the commitment to traditional methods—combined with modern craftsmanship—results in a product that not only pays homage to centuries of tradition but also elevates the dining experience. Enjoying Marky's Meat prosciutto di parma is not just about tasting a fine meat; it’s about embracing a legacy of excellence and savoring a piece of culinary artistry.

Dry-cured ham can be found everywhere, but there is no country around the world to reach such a production level as Italy has. It is all thanks to an unbelievably tasty delicacy we will discuss further. What is prosciutto? The term "prosciutto" means a jerked ham produced by masters of Italian cuisine, and which is uniquely associated with cuisine of the Apennines.

As with all other national products, taste of this delicacy is appreciated by all the Italians, they simply proud of having such an amazing food item as a part of their culinary traditions and culture. To get perfectly salted prosciutto meat, which in sliced form glows in the sun and has a pleasant aroma, ideally, the Italians work on it as much as 2 years, however on average, prosciutto ham is ready to be served and consumed after 2 months. The delicacy is traditionally served with ciabatta (local bread), fruits (often with melon), and is considered to be a perfect ingredient to different salads, pasta, pizza, focaccia, risotto, soups and so on and so forth. A slice of ciabatta with prosciutto and cheese, heated in the oven, is regarded as the most delicious local panino (toast). It is because the melted cheese goes perfect with Italian prosciutto ham.

It was the ancient Romans who actually started jerking pork. Nowadays, each region, which produces one, and often several types of prosciutto, can boast of wide range of cooking secrets. Firstly, it all starts with a flavor of meat, which strongly depends on pig feed. Then comes the choice of a particular part of the carcass and its proper cutting. Salting process, the composition of the mixture of spices, ripening conditions – everything is important and unique.

In Italy, the term “prosciutto” represents two completely different categories of meat products, the second word in the name determines the difference between them: Prosciutto Crudo include all dry-cured variations that are not subjected to thermal treatment at any stage of production; Prosciutto Cotto is boiled, so it is a food item that people around the world actually call ham. In addition, different regions of Italy have their own traditional varieties of the delicacy, the names of which are connected with the places of origin (Prosciutto di San Daniele, di Modena, Toscano, Veneto Berico Euganeo, di Carpegna, di Norcia, di Sauris and other ones). The most famous of them is Prosciutto di Parma, excellent taste of which has been formed for two thousand years. That is why it is considered to be the best prosciutto type.

If you are interested in where to buy Prosciutto di Parma online or other regions’ food item, obviously, the best option would be to buy it in “Bel Paese” (meaning is beautiful country) – Italy, while travelling there. However, if you are in the USA right now and have a strong desire to taste this extra tasty delicacy, choose Marky’s Gourmet Store services. We offer you whole Prosciutto bone in ham and boneless ham, as well as sliced one so it is up to you to decide what to choose.

Finally, many people are wondering – is prosciutto healthy? It is an absolutely nutritious food which contains vitamins A, B1, B2, B5, B6, B9, B12, E and PP, as well as essential minerals: potassium, calcium, magnesium, zinc, selenium, copper, manganese, iron, phosphorus and sodium. Vitamins B1 and B2 help to build muscle mass; due to the high content of magnesium, prosciutto has beneficial effects on the cardiovascular system, it calms the nervous system; zinc, found in ham, improves the digestive system; calcium helps to strengthen the immune system. Therefore, the product is healthy, and does not contain additives harmful to human body.

So buy prosciutto online now to get the best price! In addition, if you are lucky to find Marky’s best prosciutto for sale, do not waste your time looking for something else, purchase it as soon as possible. Our offers are the most attractive!