Prosciutto: the art of italian cured meats
A centuries-old Italian tradition
Prosciuttois one of Italy’s most iconic cured meats, celebrated for its delicate texture and unmistakable flavor. This dry-cured ham, prepared using artisanal methods passed down through the centuries, embodies the excellence of Italian gastronomy. Its production relies on careful salting followed by a long maturation period—sometimes up to 24 months—to develop a mild yet complex taste.
Originally from renowned regions such as Parma and San Daniele, prosciutto is protected by PDO labels (Protected Designation of Origin), guaranteeing strict production standards. Each slice offers a perfect balance between gentle saltiness and natural sweetness, with a melt-in-your-mouth texture that truly dissolves on the palate.
The different types of prosciutto
There are two main categories of prosciutto, each with its own distinct characteristics:
- Prosciutto crudo: the best-known variety, made through long aging. It has a tender texture and a delicate flavor that becomes more intense as it matures.
- Prosciutto cotto: a cooked ham that is softer and milder, with a lightly smoky or seasoned taste depending on the region.
D’autres variantes régionales existent, chacune avec des subtilités d’affinage et des techniques propres à leur territoire. Par exemple, le prosciutto toscano est légèrement plus épicé, tandis que le prosciutto di Norcia est plus robuste et intense en saveurs.
Culinary uses of prosciutto
Prosciutto is an exceptional ingredient that enhances countless Italian dishes. Its refined flavor and silky texture make it ideal for a wide range of preparations:
- Antipasti: served with melon, figs, or Italian cheeses such as Parmigiano Reggiano.
- Pizzas and bruschetta: added after baking, prosciutto keeps its tender texture and subtle aroma.
- Pasta and risottos: incorporated in shavings into creamy pasta recipes or risottos for a savory, elegant touch.
- Sandwiches and paninis: paired with mozzarella and basil for an authentic Italian sandwich.
- Gourmet salads: combined with arugula, Parmesan, and balsamic vinegar for a sophisticated finish.
- Sharing boards: served with olives, breadsticks, and fig jam—it becomes the star of any aperitivo.
Prosciutto at PACINI
At PACINI, we proudly feature prosciutto in dishes that capture the essence of Italian cuisine, blending tradition and creativity:
- Prosciutto & Arugula Pizza: an elegant combination of prosciutto, peppery arugula, and melted mozzarella, finished with a drizzle of olive oil.
- Capricciosa e Mozzafila™ Pizza: a burst of flavor with prosciutto cotto, mushrooms, artichokes, and black olives—an ode to classic Italian recipes.
- Charcuterie Board to Share: a generous board featuring prosciutto and prosciutto cotto, served with Genoa salami, Napoli dry sausage, goat cheese spread, and herb pizza dough.
- Sautéed Penne with Prosciutto & Arugula: penne pasta tossed with prosciutto, tomatoes, green onions, and wine, with the option to add goat cheese or Gorgonzola for extra richness.
Each dish is designed to highlight the delicate flavor of prosciutto, delivering a refined and authentic culinary experience.
Genoa salami:
a true Italian classic
Thinly sliced, savory, and slightly spicy, Genoa salami adds bold character to your favorite dishes—a must for any Italian feast.
A bold ingredient for a one-of-a-kind experience
Prosciutto is far more than just ham—it reflects the craftsmanship and passion of Italian artisans. Its silky texture and subtly salty flavor make it a top choice for every occasion, from gourmet meals to simple, elegant tastings.
At PACINI, every dish featuring prosciutto is crafted to deliver a unique and flavorful experience, true to the authenticity of Italian cuisine.
Food & wine pairings
Prosciutto pairs beautifully with Italian wines that offer light tannins and fruity aromas. A Chianti Classico, with notes of cherry and spice, highlights the ham’s delicate flavor. For a lighter pairing, a Pinot Grigio brings refreshing contrast to its natural saltiness.
Prosciutto also matches wonderfully with a Chianti Classico such as Ruffino Chianti—its cherry and spice notes enhance the refined taste. A Pinot Grigio like Ruffino Lumina provides ideal freshness to balance the saltiness. For a sparkling option, a Prosecco such as Zonin Prosecco lifts the richness with bright effervescence.