Prosciutto is made from the hind leg of a pig. Once the leg is cleaned, it is heavily salted with sea salt and left for several weeks in a cool, dry environment. The salting process removes leftover moisture, creating a poor environment for bacteria to form. It also creates a distinctive flavor.
The legs are then hung in cool, humid rooms for 60 to 90 days. When the salt curing is over, the leg is washed, the salt brushed from the meat, and the ham is left to dry for 12 to 36 months.
In addition to the salting and air-drying, the amount of time the prosciutto is allowed to age makes a huge difference. A young prosciutto is bright reddish pink, with a soft, moist texture and a sweet flavor. As it ages, it becomes drier and firmer, with an orange veneer, and a more refined, subtle, and complex flavor.
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