adminStep up to any Italian deli counter and you’ll see them side by side: rosy, paper-thin ribbons of prosciutto next to thicker, blush-pink slices of ham. Both come from the same place on the pig, yet they taste strikingly different. Below, we walk you through where each one comes from, how they taste, and how to enjoy them at their best.
The Origins of Prosciutto
Prosciutto is one of Italy’s most treasured forms of salumi, the family of cured meats at the heart of Italian food culture. The word comes from the Italian prosciugare, meaning “to dry out,” and that describes the process well.
Parma and San Daniele: Italy’s Prosciutto Capitals
Two regions are famous above all others: Prosciutto di Parma & Prosciutto di San Daniel.
Prosciutto di Parma comes from the rolling hills around Parma in Emilia-Romagna, where gentle, dry breezes help the hams age slowly. Meanwhile, prosciutto di san daniele comes from Friuli Venezia Giulia in Italy’s northeast, where mountain and sea air meet. It tends to be slightly sweeter and darker in color.
The Art of Dry-Curing
Traditional prosciutto crudo, or “raw” prosciutto, is never cooked. Artisans rub a fresh pork leg with salt, rest it in cool rooms, and then hang it to air-dry for many months, often a year or longer. Prosciutto di Parma uses only two ingredients: pork and sea salt. Time does the rest, drawing out moisture and deepening the flavor.
Protected DOP Status
Both Parma and San Daniele prosciutto hold DOP (Protected Designation of Origin) status in the European Union. This means they must be made in their home regions and follow strict traditional methods. When you see that seal, you know you’re tasting centuries of craftsmanship. Prosciutto also earns a spot in our guide to the best Italian salamis, alongside mortadella and sopressata.
The Origins of Ham
Ham simply refers to the cured or cooked hind leg of a pig, and its history stretches across nearly every corner of Europe. The Romans salted and preserved pork legs, and the tradition spread to France, Germany, Spain, and eventually America, where ham became a holiday table staple.
Prosciutto Cotto: Italy’s Cooked Ham
Italy has its own beloved version: prosciutto cotto, or “cooked prosciutto.” Where prosciutto crudo is dried, cotto is typically wet-cured in a seasoned brine and then gently cooked, often steamed or roasted. The result is tender, juicy, and ready to enjoy right away.
Wet-Curing vs. Dry-Curing
Here’s the simplest way to remember the difference: Prosciutto (crudo): Dry-cured with salt, air-dried for months, served uncooked; ham (including cotto) is usually brined, then cooked, ready in a fraction of the time. Most American deli ham follows this same wet-cured, cooked approach, which is why it feels so familiar to many of us.
Flavor Profiles: Delicate vs. Comforting
How Prosciutto Tastes
Prosciutto is all about finesse. Sliced so thin you can almost see light through it, each piece melts on your tongue. You’ll notice a gentle saltiness first, followed by a lingering, nutty sweetness from its long rest. The ribbon of creamy fat adds a buttery richness that feels quietly luxurious.
How Ham Tastes
Ham is milder, moister, and heartier. Its texture is soft yet substantial, with a savory, slightly sweet flavor that pairs easily with almost anything. Prosciutto cotto often carries subtle herbal notes from its brine, making it more refined than a standard deli slice while remaining wonderfully approachable.
In short: prosciutto whispers elegance, while ham offers warm, familiar comfort.
What Prosciutto and Ham Taste Best With
Prosciutto: Our Panino
Prosciutto shines brightest with simple, fresh ingredients that let its flavor lead. That’s the idea behind our Panino, layered with prosciutto, house-made mozzarella, ripe tomato, fresh basil, and a drizzle of olive oil. The milky mozzarella softens prosciutto’s saltiness, while tomato and basil add a burst of freshness. It’s a taste of Italian summer in every bite.
Prosciutto also pairs beautifully with crusty bread and a splash of good olive oil, melon, figs, or pears for a sweet-salty contrast, and aged parmigiano and a glass of crisp white wine.
Ham: Our Cotto Focaccia
Ham’s mellow character welcomes bolder partners. Our cotto focaccia sandwich brings together Italian ham, artichoke, basil pesto, and mozzarella on golden, olive oil-kissed focaccia. The pesto adds herbal brightness, the artichoke lends a gentle tang, and the airy focaccia holds everything together with a satisfying chew.
Ham also works wonderfully with sharp provolone or creamy fontina, grainy mustard or fig jam, warm, pressed panini for a melty lunch.
Better Together: Antipasto and Charcuterie
Why choose just one? Serving both side by side on an antipasto platter or charcuterie board lets your guests taste the contrast for themselves. Add marinated artichokes, olives, roasted peppers, and sharp provolone for a spread that feels generous and authentic. Our catering menu makes it easy to bring these Italian flavors to your next gathering.
Curious how cured meats appear across Italy? Explore our look at regional Italian sandwich specialties, from the piadina of Emilia-Romagna to the panuozzo of Naples.
Taste the Difference at Bricco Salumeria!
Call us at (617) 248-9629, or visit us in the North End. We can’t wait to welcome you to our little corner of Italy.
