Prosciutto

About

In this context, prosciutto refers broadly to raw, cured hams, primarily from Italy and Spain, rather than cooked ham specifically. Spanish Serrano ham is considered a delicacy in its own right, while the milder, sweeter Parma and San Daniele hams are often paired with fruit. Differences in flavor come partly from production: Serrano hams develop mushroomy, earthy notes from encouraged mold growth during aging and are left to lose moisture, concentrating flavor, while Parma ham has mold growth curtailed and has fat rubbed in to retain moisture. Nitrites used in Spanish ham production, but not in Parma or San Daniele, also affect flavor development, with Parma and San Daniele producing more fruity ester notes.

Pairs well with prosciutto

• SuEggScrambled egg made with extra yolks (roughly three yolks to one whole egg, plus butter) turns rich and dense, closer in texture to clotted…
• FrTomatoA simple sandwich pairing: prosciutto, mozzarella and seasoned tomato in a panino brushed with olive oil and pressed on a grill, or thin…
• FrPineappleDespite its association with novelty "Hawaiian" dishes, the Consorzio del Prosciutto di Parma itself recommends pineapple as a flavor…
• BrOliveSmall Arbequina olives, though not always easy to find, pair especially well with prosciutto, their nutty, buttery character carries…
• EaCeleryCeleriac remoulade - a creamy, crunchy, mustardy celeriac salad - pairs well with cured ham such as Bayonne prosciutto, making a classic…
• GrPeaWriter Pellegrino Artusi praised Roman restaurant pea dishes made with smoked prosciutto, suggesting the two be stewed together as a side,…
• FrPearA classic, understated pairing, pear and prosciutto need little more than to be served together, though they also appear on pizzas, in…
• EaEggplantA smoky eggplant dip pairs well with grated bottarga or thin ribbons of smoked prosciutto; both bring a pungent, salty note that suits…
• SuAsparagusWrapping salty prosciutto around hot asparagus lets the meat's fat soften and release flavor, contrasting well with the vegetable's…
• FfFigElizabeth David, in Italian Food, praises whoever first thought to serve prosciutto with melon or, better still, fresh figs -- the fig's…
• CrPeachWhite nectarines, with their slight bitterness, floral notes and long finish, pair well with Parma ham, chef Judy Rodgers noted that such…
• BeSageSalty prosciutto brings out sage's more playful side.
• WoChestnutParma ham pigs are often raised partly on chestnuts, making roasted chestnuts a natural late-autumn pairing with cured ham, when the fruit…
• SuGlobe ArtichokeThin, salty-sweet prosciutto plays well against artichoke's chewy texture and faint bitterness -- a combination sometimes served simply as…
• BeJuniperTuscan "salato" prosciutto, distinct from the sweeter Parma and San Daniele styles, is rubbed with salt, rosemary, juniper, pepper and…
• CrMelonDuring curing, prosciutto's fats break down into volatile compounds that partly resemble melon's aroma, which helps explain why the two…