Walk into any Italian deli and you’ll spot it right away – those paper-thin slices of pink meat that make your mouth water. That’s prosciutto. We’ve been serving it for years at Bricco Salumeria in Boston’s North End, and our customers can’t get enough.

What is Prosciutto?

Ask any Italian what “prosciutto” means, and they’ll simply say “ham.” But it’s not just any ham.

There are two main kinds: the raw, cured kind (prosciutto crudo) and the cooked version (prosciutto cotto). At our Italian grocery store in Boston, customers mostly ask for prosciutto crudo—those delicate slices ready to eat straight from the package.

People have been making prosciutto in Italy forever. Before Roman times, folks needed to keep meat through winter, so they figured out this drying method. The tradition stuck around, and now we all get to enjoy it.

How Prosciutto Gets Made

The magic of prosciutto happens slowly. First, salt gets rubbed all over good pork legs. They sit while the salt works for weeks, drawing out moisture and making the meat safe.

Next comes washing and seasoning by hand. Many makers use family recipes they guard closely. The seasoned legs then hang in special rooms for at least a year, sometimes three years or more. The combo of salt, air, and lots of waiting creates the taste people love.

Each part of Italy puts its own stamp on prosciutto. Up in Parma, they make a kind that gets a nutty flavor from the local air. Head to San Daniele, and you’ll find a darker, sweeter version thanks to mountain breezes. We stock both at our shop, along with other regional types.

The Taste of Prosciutto

Bite into good prosciutto and you’ll get that perfect sweet-salty combo. Look at a slice of pink meat with white streaks running through it. Those fat lines aren’t something to avoid – they’re where the magic happens.

Some makers add herbs or spices like black pepper or rosemary. Others keep it simple, letting the pork shine on its own.

Older prosciutto tastes deeper and richer. When you eat it, give it a moment on your tongue. The fat softens, spreading flavor all through your mouth. That mix of soft fat with the firmer meat makes each bite special.

Ways to Enjoy Prosciutto

Stop by our shop, and we’ll slice prosciutto paper-thin – that’s how it should be eaten. Too thick, and you miss the way it melts on your tongue.

Our panino sandwich pairs prosciutto with house-made mozzarella, fresh tomato, and basil on crusty bread. The mix just works—salty meat, creamy cheese, sweet tomato. Customers line up out the door for it.

Try wrapping prosciutto around melon chunks for a quick snack – the sweet fruit with salty meat makes magic. It’s also great on cheese boards or tossed into pasta just before serving so it doesn’t cook.

Get Some Real Italian Prosciutto

Frank DePasquale started our shop based on memories of Sunday meals from his childhood in Italy. Along with prosciutto, we make fresh pasta by hand daily, just like his mother did.

Find us tucked away at 11 Board Alley behind Hanover Street. We’re open 10 am to 7 pm every day. Can’t make it to the shop? Order online for pickup or delivery.

Want the full Italian dining experience? Make a reservation at our restaurant, Bricco. The chefs there use our same-quality meats in their dishes.

Pop in soon – we’d love to slice you some prosciutto and show you why our customers keep coming back for more.