Prosciuttini is a type of cured ham made from the same parts of the shoulder as prosciutto. This two types of meat differ primarily in that prosciuttini does not have its bone removed before it’s air-cured for several months. You get more flavor per bite when you eat proscuittini than if you ate plain old prosciutto.
Prosciuttini is an Italian word that comes from the verb “prosciugare” which means “to dry.” Prosciuttini is similar to fresh ham because it’s not cured, just air-dried.
Prosciuttini is cured with salt, pepper, bay leaves and whole juniper berries. You can find pork loin prosciutto in some butcher shops but they are harder to track down than shoulder bacon so I decided to cure my own using Pork Loin Prosciutto tutorial by Stefano of Nolavore . The steps are completely identical except instead of using a pork shoulder you use a pork loin. If you’re wondering where your prosciuttini went wrong, check out ” What went wrong? Common mistakes when curing prosciuttini ”
Photo courtesy of Stefano at Nolavore.com
Step 1: Trim the pork loin to make it easier to work with. Remove any excess fat and cut off all but a thin layer around the edge because you will be folding this over later to encase the meat in a protective layer of fat during curing. Step 2: Make cuts into the meat longways about 1/2 inch apart then slice down into them perpendicularly to create squares that are roughly 1×1 inch, or whatever size you find easiest to work with.
Step 3: Season the pork loin by rubbing it all over with salt, pepper and juniper berries. I used about 1 tablespoon of kosher salt, one teaspoon of black peppercorns and 2 teaspoons of juniper berries ground up in a spice grinder . Step 4: Place the trimmed pork loin into a ziploc bag or vacuum seal bag then add olive oil (about 2T) to coat the meat layer at the bottom of your container because it will come into direct contact with the meat.
It’s a great time to try something new this year, especially if you enjoy eating pork. Check out our delicious proscuittino! You won’t be disappointed! Your go-to appetizer will soon become your favorite! Don’t forget to order some extra so you can enjoy it all year long! Order online today.
Speck is a delicacy that can be served thinly sliced as an antipasto or tapas, as well as in composed salads. The Prosciuttini Speck is naturally dried for a minimum of seven months, allowing for a fuller, more meaty flavor. Due to its natural dry curing process, it retains moisture while developing its full flavor. With its intense, smoky flavor with notes of juniper berry and pepper, this prosciutto is ideal for any dish.
If you try our Prosciuttini Speck today, you will fall in love with our rustic Italian flavor! All orders over $99 (US only) are eligible for free shipping. If you do not like it, you can get your money back with a 100% money back guarantee. So what are you waiting for? Place your order today before supplies run out.
Have you ever heard of prosciutto? It is a delicious ham that is often used in Easter pies. The only problem is that it is no longer available here. I need to find some as soon as possible so I can make my Easter pie. Please let me know where I can find it.
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Prosciuttini is the skin from the weiner and the balls. Then it is wrapped around the spicy Ham and slow cooked.
The outside of prosciuttini is rubbed with finely ground black pepper.