the.com/prosciutto
Pig thigh seduced by salt and time into becoming art.
means A dry-cured, thinly sliced Italian ham, typically eaten raw after months of salting and air-drying.
from From Italian prosciutto, descended from Latin exsuctus, 'dried out' or 'sucked out' (from ex- 'out' + sugere 'to suck'), pointing to the curing process that draws moisture from the meat. Some trace it instead to perexsuctus along similar lines — the details are debated, but the core idea, meat dried to concentration, holds either way.
- minimum age
- 12 months before it can be called prosciutto di parma
- ingredients
- just pork and salt, nothing else allowed
- weight loss
- loses about 25 percent of its mass curing
- melting point
- its fat melts at body temperature, hence that texture