how to make prosciutto

How to Make Prosciutto at Home Successfully

Making prosciutto at home can seem like a daunting task, but with the right techniques and a little patience, it is possible to create your own delicious cured meat. Curing is the process of adding a mixture of salt, sugar, and nitrite/nitrates to the meat to preserve and infuse flavor. To make prosciutto, you will need a leg of pork, salt, peppercorns, and garlic. The curing process takes about 32 days, during which the salt draws out the moisture from the meat. After curing, the meat needs to be dried for at least six to seven months for the best flavor and texture. With proper research and understanding of the science behind the curing process, you can successfully make prosciutto at home.

Key Takeaways:

  • Prosciutto can be made at home with the right techniques and ingredients.
  • Curing is the process of preserving and flavoring the meat using salt, sugar, and nitrite/nitrates.
  • The curing process takes about 32 days, followed by at least six to seven months of drying.
  • Proper research and understanding are crucial to successfully make prosciutto at home.
  • Homemade prosciutto offers a unique and delicious flavor to enhance various dishes.

What is Curing?

Curing is an essential process in the production of prosciutto. It involves adding a mixture of salt, sugar, and nitrite/nitrates to the meat to preserve it and infuse it with flavor. The curing process draws out moisture from the meat, resulting in a texturized, seasoned, and shelf-stable product. Prosciutto, a type of Italian dry-cured ham, is commonly made from pork.

Prosciutto Production

The production of prosciutto involves several steps, including salting, washing, and slow aging. After selecting a fresh leg of pork, it is typically coated in a paste made from garlic and peppercorns. The leg is then encrusted in a layer of salt to prevent the growth of bacteria. It is refrigerated for about 32 days to allow the salt to draw out the moisture. The excess salt is removed, and the ham is left to sit at room temperature for several days before the drying process begins.

During the drying process, the prosciutto is rinsed with a mixture of water and vinegar to remove any remaining salt. It is then wrapped in cheesecloth and hung in a cool, dry place for several months to develop its unique flavor and texture. The length of the drying process can vary, but it is recommended to dry the prosciutto for at least six to seven months to achieve the best results. The end result is a delicious and aromatic cured meat that can be enjoyed in various dishes.

Prosciutto Curing Techniques

There are different techniques for curing prosciutto, each with its own variations in flavor and texture. Some methods involve using specific herbs and spices in the curing mixture to enhance the taste, while others focus on different aging conditions, such as temperature and humidity, to achieve desired results. Experimenting with different curing techniques can help you create your own unique and personalized prosciutto.

Curing TechniqueDescription
Traditional Dry CuringThis method involves using a mixture of salt, sugar, and spices to coat the pork leg. The leg is then hung to dry in a controlled environment for an extended period, typically several months to a year.
Wet CuringIn this technique, the pork leg is immersed in a brine solution containing salt, sugar, and other flavorings. It is then refrigerated for a specific duration before being dried.
Herb-Rubbed CuringThis method involves coating the pork leg with a mixture of salt, sugar, and various herbs and spices. The leg is then aged in a cool, dry place to develop the desired flavors.

What You Need to Make Prosciutto

Making prosciutto at home requires a few key ingredients and supplies. Here’s a list of what you’ll need:

  • Fresh Leg of Pork: Look for a recently butchered ham for the best quality.
  • Salt: The main curing agent that draws out moisture and enhances flavor.
  • Peppercorns: Used to create a paste for seasoning the meat.
  • Garlic: Adds a delicious aroma and taste to the prosciutto.
  • Wooden Box or Piece of Wood: Used for curing and pressing the meat.
  • Bricks or Heavy Weights: Helps in pressing the meat for optimal curing.
  • Vinegar: Used for rinsing the meat during the drying process.

These ingredients and supplies will ensure that you have everything you need to begin the prosciutto-making process.

Prosciutto Recipe

Here’s a simple prosciutto recipe to get you started:

  1. Grind garlic and peppercorns together to create a paste.
  2. Spread the paste generously on the pork leg.
  3. Coat the leg with a layer of salt, ensuring it is completely encrusted.
  4. Place the pork in a box and cover it with more salt.
  5. Refrigerate the meat for 32 days, allowing the salt to draw out moisture.
  6. Remove the excess salt and let the ham sit at room temperature for five days.

Following this recipe will result in a delicious homemade prosciutto.

Prosciutto Making Supplies

When making prosciutto at home, it’s important to have the right supplies. Here are the essential tools you’ll need:

  1. Wooden Box with a Lid or Piece of Wood: This is used to cure and press the meat during the initial stage of the process.
  2. Bricks or Heavy Weights: These are used to provide the necessary pressure on the meat during the curing phase.
  3. Vinegar: It is used for rinsing the meat during the drying process to ensure proper sanitation.

Having these supplies on hand will make the prosciutto-making process smoother and more efficient.

Fresh Leg of Pork1
SaltAs needed
Peppercorns2 tablespoons
Garlic4 cloves
Wooden Box or Piece of Wood1
Bricks or Heavy WeightsAs needed
Vinegar1 cup

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How to Cure Your Meat

To cure your meat and transform it into delicious prosciutto, follow these simple steps:

Step 1: Prepare the Seasoning

Start by grinding garlic and peppercorns together to create a flavorful paste. This will be used to season the meat and enhance its taste.

Step 2: Apply the Seasoning

Spread the garlic and peppercorn paste generously all over the pork leg, ensuring that every inch of the meat is coated. This will infuse it with delicious flavors and aromas.

Step 3: Add Salt for Curing

After applying the seasoning paste, it’s time to cure the meat. Begin by coating the entire leg with a thick layer of salt. Make sure to cover all sides of the meat to prevent any bacteria growth. The salt will draw out the moisture from the pork and preserve it.

Step 4: Refrigerate and Wait

Place the pork leg in a suitable container, such as a wooden box, and cover it with more salt. Refrigerate the meat for approximately 32 days to allow the curing process to take place. During this time, the salt will penetrate the meat, removing moisture and intensifying the flavor.

After the initial curing period, remove the excess salt from the meat and let it sit at room temperature for about five days. This will allow the flavors to develop further and enhance the texture of the prosciutto.

With these simple steps, you can successfully cure your own prosciutto at home and enjoy the amazing flavors of this Italian delicacy.

Step 1Prepare the seasoning by grinding garlic and peppercorns together to create a paste.
Step 2Spread the seasoning paste all over the pork leg, ensuring it is coated evenly.
Step 3Coat the pork leg with a layer of salt to begin the curing process.
Step 4Refrigerate the meat for 32 days to allow the curing process to take place.
Step 5Remove excess salt and let the meat sit at room temperature for five days to develop flavor and texture.

Aging and Drying Prosciutto to Perfection

After the curing process, the next crucial step in making prosciutto at home is to dry the meat. Drying is what gives prosciutto its distinct flavor and texture. This process can take anywhere from six to seven months, or even up to two years for the best results. Proper drying allows the meat to lose moisture gradually and develop its unique aroma and taste.

To start the drying process, rinse the cured meat with a mixture of water and vinegar to remove any remaining salt. This step is essential to prevent the prosciutto from being overly salty. After rinsing, carefully wrap the prosciutto in cheesecloth, securing it with kitchen twine. This helps to maintain the shape and prevent any unwanted contaminants from reaching the meat.

Hang the wrapped prosciutto in a cool, dry place with good airflow. The ideal environment for drying prosciutto is a temperature between 55°F to 68°F (13°C to 20°C) and a humidity level of around 60%. Avoid areas that are too damp or have direct sunlight, as this can negatively impact the drying process. Allow the prosciutto to hang undisturbed, periodically checking the progress to ensure the desired texture and flavor are achieved.

Drying TimeRecommended Flavor and Texture
6-7 monthsMild flavor, slightly softer texture
8-12 monthsRicher flavor, firmer texture
12-24 monthsIntense flavor, firm and dry texture

Remember that prosciutto is an artisanal product, and the drying time can vary depending on factors such as temperature, humidity, and personal preference. The longer the drying time, the more concentrated the flavors become. It’s recommended to start with a shorter drying period and gradually increase it until you find your preferred taste and texture.

Aging Prosciutto: A Journey of Flavor Development

“The aging process is a crucial stage in prosciutto production, allowing the flavors to fully develop and intensify.”

Aging is an essential part of the prosciutto-making process, contributing to its unique taste and tenderness. During aging, enzymes in the meat break down proteins, fats, and carbohydrates, creating a more complex flavor profile. Additionally, the slow drying process helps to concentrate the flavors and enhance the meat’s texture.

  • During the aging process, the prosciutto develops its characteristic nutty and sweet flavors, while the saltiness becomes more balanced.
  • The fat in the prosciutto slowly melts, enveloping the meat in a delicate, buttery richness.
  • The texture of aged prosciutto becomes tender and delicate, melting in your mouth with each bite.

Prosciutto can be aged for up to two years, but even a few months of aging can greatly enhance the flavor. It’s important to note that the longer the aging process, the drier and firmer the prosciutto becomes. It’s a delicate balance to achieve the desired texture and flavor, but with practice and patience, you can create your own perfectly aged prosciutto at home.

The Basics of Prosciutto

Prosciutto is a beloved Italian cured meat that has a rich history and a distinctive flavor. It is made exclusively from the hind pork leg and is renowned for its melt-in-your-mouth texture and savory taste. The production process involves a careful balance of salting, washing, and slow aging in a controlled environment to achieve the perfect flavor and texture.

There are various types of prosciutto, each with its own unique characteristics. Some of the most well-known variations include Prosciutto di Parma, Prosciutto San Daniele, and Prosciutto Toscano. These different types of prosciutto are produced in specific regions of Italy, using traditional methods that have been passed down through generations. The variations in climate, breed of pig, and aging techniques contribute to the distinct flavors and textures of each type.

The production process of prosciutto starts with selecting a high-quality leg of pork and applying a mixture of salt to preserve and season the meat. The leg is then washed to remove excess salt and is left to dry and age for an extended period. This aging process can take anywhere from several months to a few years, depending on the desired flavor profile. The result is a tender, flavorful meat that is often thinly sliced and enjoyed as part of a charcuterie board, wrapped around melon, or incorporated into a variety of dishes.

Prosciutto is not only a delicious delicacy but also a testament to the artistry and craftsmanship of Italian food production. The careful attention to detail and commitment to traditional methods ensure that each slice of prosciutto is a true culinary masterpiece.

Type of ProsciuttoRegion of OriginFlavor ProfileTexture
Prosciutto di ParmaParma, ItalyDelicate, sweet, nuttyButtery, tender
Prosciutto San DanieleSan Daniele, ItalyMild, sweet, slightly fruitySilky, velvety
Prosciutto ToscanoTuscany, ItalyRobust, savory, herbaceousFirm, meaty

Can I Eat Prosciutto Raw?

Prosciutto, a popular Italian cured meat, is often enjoyed raw, offering a unique and delicious flavor. The traditional style of cured prosciutto, known as Prosciutto Crudo, is specifically meant to be eaten raw. Through the curing process, which involves adding a mixture of salt, sugar, and nitrite/nitrates to the meat, prosciutto becomes a safe and bacteria-free product.

Prosciutto Crudo is made from the hind pork leg and goes through a meticulous curing and aging process. The meat is salted, washed, and then allowed to slowly age in a controlled environment. This process not only preserves the meat but also enhances its flavor and texture, making it perfect for enjoying raw.

It’s important to note that there are cooked varieties of Italian ham known as Prosciutto Cotto. Unlike Prosciutto Crudo, Prosciutto Cotto is cooked, resulting in a different flavor profile and texture. So, if you’re looking to enjoy the unique and distinct taste of raw prosciutto, be sure to choose the appropriate type, Prosciutto Crudo.

“Prosciutto Crudo is the classic Italian cured meat that is meant to be enjoyed raw, thanks to its carefully crafted curing process.”

The Difference: Prosciutto Crudo vs. Prosciutto Cotto

Prosciutto CrudoProsciutto Cotto
Salt-cured and agedCooked, usually by boiling or baking
Intense, salty flavorMilder, sweeter flavor
Tender, delicate textureFirm, slightly denser texture

When enjoying prosciutto raw, it’s essential to source it from reputable producers who follow proper curing and storage practices. Look for high-quality, thinly sliced prosciutto to fully experience its rich flavor and delicate texture. Whether served alone as an appetizer or used as an ingredient in various dishes, raw prosciutto is a versatile and delicious addition to any meal.

Prosciutto Tips and Pairings

Prosciutto is a versatile delicacy that can be enjoyed in various ways, making it a perfect addition to any charcuterie board or recipe. Here are some prosciutto tips and pairings to help you elevate your culinary experience:

  1. Classic Prosciutto Pairings: Prosciutto pairs exceptionally well with a variety of flavors. For a classic combination, serve prosciutto with fresh, juicy melon slices. The sweet and savory flavors complement each other perfectly, creating a delightful balance on the palate. Additionally, prosciutto can be paired with figs, pears, or even grilled vegetables for a unique twist.
  2. Prosciutto-Wrapped Appetizers: Get creative with prosciutto by using it to wrap other ingredients. Wrap asparagus spears or mozzarella cheese with prosciutto, then grill or bake for a delicious appetizer. These prosciutto-wrapped treats are not only visually appealing but also bursting with flavor.
  3. Prosciutto in Pasta: Incorporate prosciutto into your pasta dishes for an added depth of flavor. Whether it’s a carbonara, fettuccine Alfredo, or a simple linguine, prosciutto can take your pasta to the next level. Add crispy prosciutto as a garnish or toss thinly sliced prosciutto into the sauce for a rich and indulgent experience.
  4. Prosciutto in Salads: Elevate your salads by adding prosciutto as a key ingredient. The saltiness of the prosciutto brings a unique savory note to the freshness of the greens. Combine prosciutto with arugula, fresh mozzarella, and cherry tomatoes for a simple yet flavorful salad.

Remember, when serving prosciutto, it’s important to slice it thinly, allowing its delicate flavor to shine. Whether you’re enjoying prosciutto on its own or incorporating it into a recipe, the possibilities are endless. Let your creativity guide you and enjoy the delicious taste of this Italian delicacy.

“Prosciutto is like a fine work of art on a charcuterie board. Its flavors dance on your tongue, leaving you craving more.” – Unknown

Prosciutto and Wine Pairings

Pairing prosciutto with the right wine can greatly enhance your dining experience. The saltiness and delicate flavor of prosciutto call for wines that are crisp and acidic. Here are some wine pairings that complement prosciutto perfectly:

Wine TypeRecommended Varieties
Sauvignon BlancSancerre, Marlborough
ChardonnayChablis, Sonoma Coast
Pinot NoirBurgundy, Willamette Valley
LambruscoAmabile, Secco

These wine varieties offer a perfect balance to the saltiness of prosciutto, enhancing its flavors and providing a delightful contrast on the palate. Experiment with different pairings to find your personal favorite and elevate your prosciutto tasting experience.

How to Make a Basic Air-Dried Prosciutto

If you’re looking for a simpler way to make prosciutto at home, you can try a basic air-drying method. This method requires less time compared to traditional curing and drying, making it a great option for beginners or those with limited time on their hands. Here’s a step-by-step guide to making your own air-dried prosciutto:


  • 1 ready-boned piece of pork leg (or bone one yourself)
  • Salt


  1. Prepare a salt cure by mixing salt with spices or herbs of your choice.
  2. Apply the salt cure to the pork leg, ensuring it is evenly coated. You can press the salt cure into the meat for better penetration.
  3. Place the pork leg in a suitable container and cover it with a lid or plastic wrap. Make sure the container is large enough to accommodate the meat and allow air circulation.
  4. Store the container in a cool, dry place, such as a cellar or refrigerator, for six months to a year. The exact time will depend on your preference for flavor and texture.
  5. Periodically check the meat for any signs of spoilage, such as mold or unpleasant odors. If you notice any issues, discard the meat.
  6. Once the air-drying period is complete, unwrap the ham and remove any excess salt. You can rinse the meat with water if desired.
  7. Allow the prosciutto to rest for a short period, ideally a few days, before slicing and enjoying.

By following these instructions, you can create your own basic air-dried prosciutto right at home. Remember, the flavor and texture of your prosciutto will develop over time, so be patient and let it age to perfection. Experiment with different spice blends and curing times to customize your prosciutto to suit your taste preferences.


Embarking on the journey of making prosciutto at home offers a truly rewarding experience. By following the proper curing techniques and acquiring the necessary ingredients and supplies, you can create your own delectable homemade prosciutto. With patience, attention to detail, and a little know-how, you’ll be able to successfully cure and age your prosciutto, opening up a world of culinary possibilities.

Whether you enjoy it in its raw form or explore various recipes and pairings, your homemade prosciutto will surely impress your taste buds and leave a lasting impression on your guests. The process allows you to have full control over the flavors, textures, and aging of your prosciutto, ensuring a unique and personalized experience with each batch.

So, why not dive into the art of prosciutto making? Use this guide as your companion, and let your creativity soar as you experiment with different variations and techniques. Making prosciutto at home not only allows you to savor the rich flavors of this Italian delicacy, but it also allows you to take pride in your culinary accomplishments and share your homemade prosciutto with family and friends. Start your journey today and discover the joy of creating your very own homemade prosciutto.


How long does it take to make prosciutto at home?

The curing process takes about 32 days, and the drying process can take anywhere from six to seven months for the best flavor and texture.

What ingredients do I need to make prosciutto?

To make prosciutto, you will need a leg of pork, salt, peppercorns, and garlic.

What is the curing process?

Curing is the process of adding a mixture of salt, sugar, and nitrite/nitrates to meat to preserve and infuse flavor and color.

How do I cure the meat?

Start by grinding garlic and peppercorns together to create a paste. Spread the paste on the pork leg, coat it with a layer of salt, and refrigerate it for 32 days.

How do I dry the prosciutto?

Rinse the meat with water and vinegar, wrap it in cheesecloth, and hang it in a cool, dry place for six to seven months.

Can I eat prosciutto raw?

Yes, prosciutto can be safely eaten raw due to the curing process, which keeps bacteria out of the meat.

What are some tips and pairings for prosciutto?

Prosciutto pairs well with wine, sharp cheeses, and can be used in sandwiches, pasta dishes, salads, and other recipes.

How can I make a basic air-dried prosciutto?

Obtain a ready-boned piece of pork leg, apply a salt cure, wash the ham, dry it, and hang it in a cool, dry place for six months to a year.

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