Prosciutto

Prosciutto is a dry-cured ham, typically made from pork leg. The meat is salt-cured and then air-dried for several months, or even years, developing a rich, savoury flavour and a firm texture. It originates from Italy and is a traditional delicacy enjoyed across Europe.

Prosciutto is primarily used to add a distinct, salty, umami flavour to a wide range of dishes. It is often served thinly sliced as part of antipasti, added to salads, or used as a flavour enhancer in pasta sauces and stuffed pasta fillings. Its cured nature also provides some preservative qualities.

Prosciutto is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a cured meat product, it is a source of protein and minerals, but also contains significant amounts of salt and saturated fat. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meats, including cured ham, as carcinogenic to humans (Group 1). However, this classification is based on evidence of increased risk with higher consumption levels, and the NHS advises that moderate consumption of processed meats can be part of a balanced diet.