Prosciutto crudo

Italian deli meats - Prosciutto crudo

PDO > Find out more
PGI > Find out more

Prosciutto is one of the oldest Italian deli meats, produced already by the Romans, who left the first written descriptions of its production (cured). Italian tradition envisions the use of large legs in order to obtain more mature meet containing less water. The simple processing consists in a true and proper “rite”, whose ingredients are only salt, time and passion. “Piercing” is performed to check maturing: a horse bone needle is used by experts (trained to recognise and evaluate the olfactory characteristics) to penetrate 3 points of the prosciutto. Only the prosciutti crudi that pass this delicate test, when they have fully matured, are marked as PDO or PGI and can be served on tables worldwide, privileged evidence of the Italian culinary tradition. Italy boasts 8 PDO and 3 PGI prosciutti.

- Prosciutto di Parma PDO (1996) link
- Prosciutto di San Daniele PDO (1996) link
- Prosciutto di Modena PDO(1996) link
- Prosciutto Veneto Berico-Euganeo PDO (1996) link
- Jambon de Bosses PDO (Valle d'Aosta) (1996) link
- Prosciutto di Carpegna PDO (1996)
- Prosciutto Toscano PDO (1996) link
- Prosciutto di Norcia PGI (1997) link
- Crudo di Cuneo PDO (2009)
- Prosciutto di Sauris PGI (2010)
- Prosciutto Amatriciano PGI (2011)

(in brackets the year of PDO/PGI recognition)