What is Prosciutto Cotto and Crudo?

Prosciutto is an Italian dry-cured ham, typically sliced thinly and served uncooked. The main differences between Prosciutto Crudo and Prosciutto Cotto are their preparation and flavor profiles.

Prosciutto Crudo is raw, cured ham aged for several months to develop its flavor, while Prosciutto Cotto is cooked ham, usually seasoned or spiced, and has a milder taste compared to the crudo variety.

Prosciutto Crudo is often served as part of an antipasto platter, wrapped around fruits like melon or figs, or used as a topping for pizzas and sandwiches to add a rich, salty flavor. It’s also commonly used in pasta dishes or as a filling in meat preparations to enhance the taste. Prosciutto Cotto, on the other hand, is frequently found in sandwiches, salads, or as a pizza topping. It can also be included in various cooked dishes, where its milder flavor and softer texture complement rather than dominate the dish’s overall taste profile.

Prosciutto, both Crudo and Cotto, can be purchased outside of Italy in specialty food stores, Italian delis, some supermarkets, and online gourmet food retailers. The quality of prosciutto can vary significantly based on the origin, the breed of pig, the diet of the animals, and the specific curing process used. Italian regulations, especially for Prosciutto di Parma and Prosciutto di San Daniele (two renowned varieties of Crudo), ensure high standards, but products outside these designations can vary in taste, texture, and quality.

For those unable to find authentic Italian prosciutto or seeking more accessible alternatives, other types of dry-cured ham such as Spanish Jamón Serrano or Jamón Ibérico, or even French Jambon de Bayonne, can serve as substitutes. These hams offer a similar texture and flavor profile, though each has its unique characteristics. For Prosciutto Cotto, other high-quality cooked hams can be used as substitutes, although they may lack some of the specific seasonings and nuances of Italian Prosciutto Cotto.