Other
Prosciutto
Italian dry-cured ham, the hind leg of a pig rubbed with salt and aged in air until the meat is silky and the moisture has dropped.
Origin
Made across Italy, with regional names and rules.
Flavour
Salty, sweet, and porky.
How to use it
Slice it paper thin and serve it without further cooking, or lay it on hot food at the last moment.
Storage
Refrigerate, wrapped.
Recipes using it
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