Is prosciuttini just a miniature version of prosciutto? Or perhaps made from younger pigs? Maybe it’s just a cuter name for the same thing? Not quite. Prosciuttini is actually peppered ham. Typically, it’s ham that’s been seasoned with black pepper before and during the curing process, unlike regular prosciutto which is cured without added flavors. Sometimes, you might find uncured prosciuttini sold as oven-roasted ham with a black pepper coating.
The curing process for prosciuttini starts with a boneless, uncured ham, usually from the pig’s hind leg (known as a green ham). It’s dry-cured with salt and sodium nitrates, which draws out moisture and creates an environment unfriendly to harmful bacteria. This is similar to how pastrami and corned beef are prepared. The ham is then rubbed with salt again, coated in black pepper, and cured for another week. After this, it’s left to dry in a humid environment for 2-3 months, then in a dry environment for up to three years. This process mirrors that of prosciutto, with the black pepper seasoning being the key difference.
Why do we see both cooked and uncooked prosciuttini?
In Italian, “prosciutto” simply means “ham.” It’s believed to come from the word “prosciugare,” meaning “to dry up or drain away.” While certain prosciutto varieties (like Prosciutto di Parma or di San Daniele) are protected under DOP status (Denominazione di origine protetta), the terms “prosciutto” and “prosciuttini” aren’t regulated. They just mean “ham” and “little hams” respectively.
This lack of regulation means some prosciutto products might differ from the hanging cured leg of ham you’d expect on a charcuterie board. Cooked ham is often labeled “prosciutto cotto,” but this isn’t mandatory. If you’re not careful, your prosciuttini might resemble peppered, oven-roasted ham, deli sandwich meat, or ham pastrami instead of the paper-thin slices of cured meat you were anticipating.
How to use and serve prosciuttini
Prosciuttini can replace prosciutto in recipes that welcome black pepper. Its strong peppery taste might overwhelm subtle flavors like melon, but it’s perfect for wrapped asparagus appetizers. Before using prosciuttini in a prosciutto recipe, taste it first. If it doesn’t need more pepper, you might want to use regular prosciutto instead. However, a salad with peppery persimmon, prosciutto, and pomegranate can handle prosciuttini’s extra kick.
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Prosciuttini isn’t just for fancy snacks. It’s great for brunch too (and yes, a charcuterie board can be brunch). Try swapping prosciutto for prosciuttini in a prosciutto parmesan quiche.
Like pastrami, prosciuttini makes tasty sandwiches. It can spice up grilled cheese, a jambon beurre, or a PLT (prosciutto, lettuce, tomato). It would balance the sweet and rich flavors in a pickled fig and ricotta sandwich, adding a peppery twist to the salty prosciutto. Or, keep it simple – enjoy it with a glass of wine and call it dinner.
