This is our pride and joy, the making of our prosciutto
- We use only naturally raised Canadian hogs
- We employ the old world Italian way to process our Prosciutto
- We age our Prosciutto on site for between 12-15 months
- NO PRESERVATIVES ARE USED! Just sea salt and loving care of our product
What is Prosciutto?
Prosciutto (IPA: [proˈʃutːo], pronounced "pro-shoo-toe") is the Italian word for ham. In English the word is almost always used for an aged, dry-cured, spiced Italian ham that is usually sliced thin and served without cooking. In Italian, however it's paramount to distinguish between "prosciutto crudo" (raw) and "prosciutto cotto" (cooked - which instead identifies the wet cured ham). The most renowned and pricy legs of "prosciutto" come from central and northern Italy (Tuscany and Emilia in particular), such as Prosciutto di Parma and Prosciutto di San Daniele and now from Niagara Food Specialities right here in Canada!
How is it made?
The process of making prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. During this time the ham is pressed, gradually and carefully to avoid breaking the bone, to drain all blood left in the meat. Next it is washed several times to remove the salt and hung in a shady, airy place. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The amount of time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry it is hung in an airy place, either at room temperature or in a controlled environment, for up to eighteen months.
Final deboning of the Prosciutto