Prosciutto is the Italian word for ham and refers to both cooked and dry-cured products. Prosciutto crudo is salted and air-dried, while prosciutto cotto is cooked ham. Well-known dry-cured styles include Prosciutto di Parma and Prosciutto di San Daniele, each with protected designation of origin status and specific production requirements.
Dry-cured prosciutto is generally made from a pork leg that is salted and matured under controlled conditions. Salt, time, temperature, humidity and air movement contribute to the final texture and flavour. Prosciutto di Parma and Prosciutto di San Daniele have distinct protected geographical specifications; they are not interchangeable names for any Italian dry-cured ham.
Prosciutto cotto is a cooked ham, usually made from pork leg that is cured or seasoned and then cooked. It has a moist, tender texture and is commonly used in sandwiches, salads, pizzas and cooked dishes. It is distinct from raw, dry-cured prosciutto crudo.
Prosciutto crudo is typically sliced very thinly and served with melon, figs, fresh mozzarella, bread or as a finishing ingredient for pizza and pasta. Prosciutto cotto is generally sliced slightly thicker and used in sandwiches, croque-monsieur, omelettes and other cooked preparations.
Example: serve prosciutto crudo with melon and Parmigiano-Reggiano, or use prosciutto cotto in a croque-monsieur.
Chef’s tip: identify whether the product is crudo or cotto on purchasing and menu documentation. Slice dry-cured prosciutto thinly and protect it from drying and oxidation after opening.
Terminology: “prosciutto” alone does not always mean dry-cured; check whether the product is crudo or cotto.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
