Prosciutto, Expensive and Tasty
Marty Martindale

Pronounced “Proh-shoo-toe,” Prosciutto is a sweet an delicate, long-processed Italian hamproscuitto.jpgt intended to be eaten raw. Parma brand is considered the best, made only from a pig’s hind thigh, salt, air and a great deal of aging time, up to two years.

Because it is expensive, prosciutto is used as an ingredient rather than an entrée. This makes it a favorite for use in simple appetizers, for example cantaloupe wrapped in Prosciutto. In cooked recipes, it is added at the end so as not to kill its delicate flavor.

You can now buy prosciutto in separate packages and at your deli counter. It is cut very thin, almost transparently so. Keep it refrigerated and plan to finish it within two days.


Wrap prosciutto around melon, pears, asparagus or figs
Excellent accent to pasta dishes
Adds excellent smoked flavoring to stuffings
As a pizza topping with cheeses

Here are some foodsites with prosciutto recipes:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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