Shopping and Storing Prosciutto - Big Y® World Class Market®

You'll find genuine Prosciutto di Parma in Big Y's Deli Departments.

Ninety-nine percent of the Prosciutto di Parma available in the U.S. markets has had the bone removed. This makes machine slicing easier--assuring consumers of their favorite transluscent, paper-thin slices. Prosciutto di Parma is also available in convenient pre-packaged form.

Look for:

The Parma crown branded into the side of the ham.
Check meat and fat color, aroma and always taste.
The ham has two major sets of muscles. The thicker will always be more generously marbled, and have the milder and sweeter flavor. The shallower muscle will be more mature and intense in character, often saltier.
The meat should be soft pink to deep rose, with a fine marbling of fat running throughout the lean.
The fat should be rose-toned where it touches meat and white farther away. A thick fat covering on untrimmed ham is desirable.
The ham should be fragrant, with scents of hay, roasted meat, sweetness, and yeastiness. Older hams often taste earthy, with a pleasant mustiness or ripeness and more assertive saltiness; younger hams taste more of pork's natural sweetness.

At The Counter:

If you're planning on serving Prosciutto di Parma alone or as part of an antipasto plate, have it sliced as thinly as possible for best flavor and texture.

The slices must lie side by side, with layers separated by wax paper, never stacked.

They should be well wrapped and sealed to protect them from drying out.

Buy the sliced prosciutto as close to serving time as possible.

At Home:

Once home, sliced prosciutto will hold from one to two days in the refrigerator.

Wrap large chunks of prosciutto in porous fabric, such as cheese cloth or a kitchen towel, allowing the ham to breathe, and refrigerate up to 30 days (the vegetable crisper is an ideal location).

Freezing is not recommended as it diminishes the flavor and changes its texture

To Serve:

Alone and on platters, Prosciutto di Parma should always be served paper thin and at room temperature.

There's no need to remove the fat which is actually an important part of the ham, adding to its balance of flavor and texture.

For a classic Parma-style antipasto, arrange three to four slices on a plate, accompanied simply by bread (butter and olive oil, optional), and drink a fruity white wine.

Also traditional are fig and melon partners. Or try other fruits with complementary flavors, such as ripe pears, papaya, pineapple and kiwis.

Prosciutto di Parma adds enormous elegance to salads; start with mixed greens and/or arugula, adding flavors such as roasted red peppers, capers, balsamic vinegar, fresh mushrooms, fennel and Parmesan cheese.

Or use prosciutto as a wrap--around bread sticks, young delicate flavored zucchinni, asparagus, shrimp, etc.

If using Prosciutto di Parma to season cooked dishes, you may want to buy it in a chunk, then dice it at home. Use a sharp, heavy chef's knife as the meat is dense.

Prosciutto will add instant elegance to so many dishes-- pastas, rice or risotto, or vegetables such as asparagus or peas.

A little bit of it chopped can go into the base saute of a dish, building a foundation of flavor. Then scatter slivers of it uncooked, over the finished recipe for impact.