Taste-Off: The best supermarket prosciutto — and the ones not worth the price
Prosciutto is prosciutto, right? It’s thinly sliced, dry cured pork that adds so much salty, buttery flavor to everything from sandwiches to pizza or a charcuterie board. It’s all pork, all salty, all aged. So why are there such huge differences between brands? First, it’s key to understand how prosciutto, whether it’s domestic or imported, is made. This pork is dry cured using salt over several months. In Italy, it must be aged for at least 13 months to be called prosciutto, but the best prosciuttos are aged much longer than that — up to 36 months. Aging concentrates the flavors and tenderizes the meat and fat. The longer the prosciutto ages, the better it becomes. The United States produces some great prosciutto, but as you might have guessed, some of the best store brands are imported from Northern Italy, either from Parma, home to Prosciutto Di Parma, or Friuli Venezia, home to San Daniele. Prosciutto from Di Parma comes from heritage pigs and tends to be salty and deep-flavored; prosciutto from San Daniele is sweeter and less salty. The best prosciutto is smooth and