Why is prosciutto so expensive?

Why is prosciutto so expensive?


Why is prosciutto so expensive? Prosciutto is made from the leg of a hog, so it’s not as expensive as bacon. Prosciutto has been around since ancient Roman times, but it’s been more popular in Italy for the last 100 years. During that time, the Italian government has subsidized prosciutto makers to provide affordable products at higher quality levels than in many other countries.

Today, higher demand and increased global production due to Italy’s culinary prominence have led to a rise in prices. Less common forms of hams, such as prosciutto cotto and prosciutto Crudo, also have higher quality than the average hams and how they’re made is unique to Italy.

Prosciutto’s high price because it takes so much time, effort, and quality into production that doesn’t come easily. The process starts with a whole hog, which is hung for a week without being butchered. Next is a process that takes two months to complete, where the prosciutto maker regularly slaughters the ham and covers it with salt, cheesecloth, and herbs to draw out excess moisture from the meat.

The hams are then set on racks and broken down every two weeks for inspection, where it’s covered in beeswax and oil to keep away mold. The hams are stored in refrigerated cellars until they’re served, and then they’re best when chilled again. The most expensive place to buy prosciutto in Italy, since it’s a regulated item by law. The average price of a nice cut of ham or salami in the U.S. is around $3 per pound, which can be misleading since that’s the weight after the ham is sliced and only means the average person will get to eat 1/3 of what they paid for. More expensive cuts of meat also tend to be rarer since the chefs can pick out the best ones for their customers.

To have a good product, prosciutto makers must control aging, which means they can’t sell it until it’s at least 8 months old and hasn’t been exposed to light or air. If they do so, the ham ends up being less flavorful and can transmit bacteria and allergens. As a result, prosciutto must be aged in refrigerated rooms at constant temperatures to prevent oxidation.

You can get cured ham starting at around $3/lb, however, it’s much more expensive than the more exotic meats such as foie gras. If you’re looking for an easy way to impress your friends, you can buy salami from Italy at around $8/lb. If you’re into fine dining, you can get top-quality prosciutto at around $24/lb. For those that want to splurge, the best prosciutto comes from San Daniele del Friuli in northeast Italy, which is the most expensive region in the country. The ham is made by a consortium of three small towns and a few nearby villages that are all among the best producers of hams in Italy.

Prosciutto is at its best when served chilled, but you can also enjoy it in recipes. It’s a popular ingredient in Italian dishes such as pasta, risotto, pizza, and sandwiches. You can also include it in saltimbocca recipes for your favorite thin-sliced meats.

It’s not only Italy that makes prosciutto. Other European countries such as Spain make their versions of cured meats. If you’re in the States and can’t find prosciutto, you can get a similar product called Italian dry salami that’s made in New Jersey and is made from pork, salt, and spices. It’s less expensive than prosciutto but equally delicious.

Many people love the salty, savory flavor and enjoy it with cold cuts of bread, wine, and cheese. It’s a food that you can buy online at around $20/lb or you can eat in your favorite Italian deli. If you go to a high-end restaurant or trattoria, you may be able to order prosciutto if it’s on the menu.

Prosciutto is a high-end cured meat that’s popular in Italy, but it’s also enjoyed in countries around the world. The reasons why prosciutto is so expensive can be explained by the way it’s made and how long it takes. It’s a tasty food that offers an opportunity to enjoy a taste of another country.

Frequently Asked Questions:

Is prosciutto raw?

Prosciutto is a cured ham that comes from the hind legs of a mature, male pig. It is usually served thinly sliced and eaten as an appetizer or cocktail meat. That said, some “prosciuttos” are available fully cooked (or semi-cooked), and they are sometimes labeled as such on the packaging. This may lead to confusion as “is prosciutto raw?”

Yes. Prosciutto, in its most basic form, is raw. Technically, prosciutto is a dried meat product. The primary difference between “prosciutto” and regular hams that are sold for consumption is the fact that the former has been dry-cured and not cooked (thus preserving the essential nutrients from the pig).

As a result, it will always be considered raw. Some of the older, traditional recipes call for cooking the prosciutto (“spending enough time with a pig”) to prevent bacteria from developing in the meat over time. This is thought to be especially important during the aging process of the ham.

How to make prosciutto?

There are many ways to make prosciutto, but the method I like is this one. It is easy and quick, and then you don’t have to worry about what goes wrong during the process.


Ham – a piece about 1 kg in weight. Olive oil – for rubbing the ham during cooking. Sea salt and black pepper- for seasoning.


1) First, prepare your work area well so that there is no risk of the work surface touching your ham because the salt will make it go hard.

2) Cut your ham without cutting the meat out. Remove any pieces of fat on the skin to prevent burning during cooking. Start your cut about 10cm from the end of the ham and make them continue to remove the ham flesh gradually.

3) When you’ve reached about 1/3 of the way, you will notice that you have a layer of fat and meat; it’s convenient if this layer is at least 5 cm thick. Now you can cut the rest of the ham. If you have some other bits of fat, it’s convenient to remove them now.

4) Rub the ham with olive oil and sprinkle it with salt and pepper. This part is an individual choice, but I like to add some salt directly to the cuts so that there will be a better connection between meat and salt. Place your ham in a plastic bag, so that none of the air will get in (as oxygen is not good for preserving meat).

5) Leave it in the fridge for at least 72 hours (or 14 days). This will make the fat in the ham form better adhesive and a more pleasant aroma.

6) After removing it from the fridge, turn your ham every 30 minutes for about 6 hours. This is optional, but it helps to get a nice brown color (and flavor!) of prosciutto. Depending on your oven temperature, you may need about 15 – 20 minutes per side of baking.

7) When your ham has been turned enough, put it in a clean plastic bag and put it into the freezer until you need it. If you don’t have time to make prosciutto, you can just freeze the ham and use it when needed. I usually bake the ham one day before I need it, so it will be ready to use.

That’s it! This recipe is one of a kind I’ve tried, and it just works perfectly every time. If you have any other prosciutto-making method, feel free to share it here.