Ten things you should know about prosciutto

Who invented prosciutto?

When did we begin to know about it?

Is prosciutto good for you?

Discover ten things you should know about prosciutto.

When you are in Rome, do like the Romans do


And so prosciutti should be salted in an earthenware pot or barrel…” began the instructions for salting and curing pork haunches. So wrote Cato in his 2nd century bc book on farming, De agri cultura. The Gauls who lived in the Po River Valley were the main producers and significant quantities were imported by Rome because it was considered a delicacy.

The name prosciutto has Latin origins


perexutus, which means free of all liquid, dried, cured. And the name’s origin also provides the sense of the entire production process.

Salted and cured prosciutto was eaten uncooked only beginning in the Middle Ages.


In fact, the Romans cooked it. It was in 500 ad that the German Lombards who defeated the Romans and occupied Italy brought with them the practice of eating it raw.

Who invented prosciutto?
The Romans or the Chinese?

cucina tang

In China, soldiers took the salted and cured haunches of black pigs with them when they went to war. It later became a delicacy during the magnificent era of the Tang Dynasty in the 8th century and was mentioned by Marco Polo in the 13th century. It still exists today and is known as Jinhua ham, the oldest and best-known Chinese ham. It is dry-cured and salted and is used to flavor soups and braised dishes.

How many types of hams are there around the world?


The best-known types of hams number nearly fifty, of which fourteen are in Italy and eight in Spain. In European Union countries, nearly half are from a certified territory of origin (PDO). And everyone has its own: Bulgarian Elenski; English York; Czech Prague; Irish Limerick; Montenegro Eisleker; American Smithfield; Spanish Gallego, Teruel, Trevelez, Dehesa, Huebra and Guijuelo; Chinese Anfu, Jinhua, Rugao and Xuanwei; German Ammerlander; Italian Parma, Cuneo, Modena, San Daniele, Toscano, Veneto Berico-Euganeo, Sauris, Norcia, De Bosses, Nebrodi, and others.

The perfect food for sports enthusiasts


People who train need to reinforce their muscular and body structures. Prosciutto is one of the foods with the highest protein content—nearly 30%. It contains high levels of B-complex vitamins useful in producing energy and forming red blood cells and it contains sodium and potassium to guarantee body hydration in athletes to prevent muscle cramps.

Also excellent for Seniors


Prosciutto is recommended for senior citizens because it is rich in protein consisting of amino acids already broken down that are easy for the body to digest and assimilate.

A perfect snack for children


Because it contains the right ratio of protein to carbohydrates essential for healthy growth, the classic prosciutto sandwich so-loved by Italians is the ideal snack.

Not all fat is bad for you

Fats, or lipids, provide energy and are what many parts of our bodies are made of, and so must be consumed in the right, limited amount. Prosciutto fat is, generally, “good” fat, above all oleic acid that protects against cardiovascular disease, and Omega-6 that is useful in anti-inflammatory processes. And its cholesterol content is low.

One prosciutto, so many ways to enjoy it!

Whether paired with mozzarella, a slice of melon, pizza or anything else your culinary creativity and preferences might bring to mind, one thing is certain, there’s only one type of wine to serve with it: sparkling! A Lambrusco from Italy’s Emilia region to bring out its savory delicacy, or a fine champagne for a pairing of excellence.