Prosciutto Crudo - Dry-cured ham | ūü¶ÜThe Bow Tie Duck Manila

Prosciutto Crudo

An Italian Specialty

A great starter to any meal, the tra¬≠di¬≠tion of serv¬≠ing Pro¬≠sciut¬≠to Crudo, which trans¬≠lates to ‚Äč‚Äúdried thor¬≠ough¬≠ly‚ÄĚ ham, goes way back almost three thou¬≠sand years ago in Italy.

Tast­ing Notes from the Curator

Sea¬≠soned and dry-aged to per¬≠fec¬≠tion, pro¬≠sciut¬≠to crudo is nev¬≠er cooked (hence the name crudo which means ‚Äč‚Äúraw‚ÄĚ in Ital¬≠ian). It has a deep red col¬≠or, mar¬≠bled with streaks of fla¬≠vor¬≠ful fat. Each paper-thin slice is del¬≠i¬≠cate¬≠ly sweet and intense¬≠ly fla¬≠vor¬≠ful. Serv¬≠ing pro¬≠sciut¬≠to crudo in ultra-thin slices is an inten¬≠tion¬≠al deci¬≠sion: as you place a slice in your mouth, the fat melts on your tongue, leav¬≠ing behind an irre¬≠sistible tex¬≠ture while the lean part offers your palate a sweet, yet salty, flavor.


Com¬≠bin¬≠ing the age-old ways of cur¬≠ing to the new gen¬≠er¬≠a¬≠tion of arti¬≠sanal process¬≠es, this Pro¬≠sciut¬≠to Crudo is tru¬≠ly a great addi¬≠tion to your din¬≠ing table. It comes in sweet or savory fla¬≠vors, which can be enjoyed just as it is or placed on top of fresh white bread. The Pro¬≠sciut¬≠to Crudo is a key ingre¬≠di¬≠ent in clas¬≠sic recipes such as top¬≠pings on a piz¬≠za, tortelli¬≠ni with cream sauce, or Panini.

Storage Instructions

Keep in your fridge espe¬≠cial¬≠ly after opening. 

1 Pairing

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