Sometimes prosciutto cotto is seasoned or brined with herbs, spices, and even truffles for an added flavor twist. The pig thighs are deboned, massaged with seasoning, steamed and allowed to cool, before being packed away for consumer consumption.When fresh asparagus is in season, especially the tasty Gozitan ones, try this: two asparagus stems, a crushed cherry tomato, a sprig of fresh rosemary, all wrapped in a slice of prosciutto di San Daniele.In this context, there is no such thing as cheap and cheerful.

The result? The prosciutto di Cinta Senese, a wild boar typical of the Tuscan region, is exceptionally tasty. The Jamon Iberico and Jamon Serrano are deliciously sweet hams and are well sought after and preferred by gourmands.The more popular types of Italian prosciutti crudi that are DOP certified and are better known the world over are:Ask to taste before you buy. This ensures the consumer of the authenticity of origin, and that the strictest of production standards are applied.Prosciutto crudo is also widely used in cooked food recipes, especially those with chicken and veal… Think saltimbocca with fresh sage, and a porcini sauce on the side.Varieties of prosciutto crudo are profusely cured all over Italy by small producers who happily do so without any EU and health authority restrictions. Many people pronounce the ham incorrectly, and the correct pronunciation should be ‘proh shoo toh’. Sarah Borg, serving simple tasting notes and how to choose prosciutto crudo by its name.

How Parma ham is made. Prosciutto cotto, or “cooked ham,” is bright pink in color and lighter in flavor than its crudo cousin. The taste should be subtle, clean, with an aftertaste of the meat and certainly not of any artificial preservatives.Independent journalism costs money.It is important to note that there are huge differences in taste between commercially produced and artisanal food items, and this is also reflected in the price.• Toscano (Tuscany) – this is the one favoured by many for its saltier and more robust taste. Prosciutto is a favorite deli meat, and it pairs well with fruits such as melon, or with cheese and wine. Its taste is delicate, savoury, but not salty.There are many varieties of prosciutto crudo, widely known in Malta as Parma, a lossely used term, probably because, locally, the prosciutto di Parma is the most popular of the crudo varieties. The odour should be pleasant, never a hint of any other but fresh meat.Do explore the Spanish crudi too. Raw or cooked, I love prosciutto, and I especially love that there’s so much history behind it. Nothing beats this as a starter, or indeed as a lighter meal, to share, in good company.• Di Norcia (Umbria) – its curing process lasts approximately 50 days, while its maturation lasts for almost two years. These would be the most authentic, where the animal’s terrain can truly be tasted. The first recorded mention of the ham came in 100 B.C in a small Italian town called Parma. It is an overall fatty cut of meat, when thinly sliced, has a buttery texture and will melt in your mouth.

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