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Prosciutto Cotto (Italian Style Ham)

Quick Overview

Prosciutto cotto literally means cooked ham in Italian. It is the most commonly used deli product in Italy. A prosciutto cotto differs from an American ham in several ways. First, the skin is left on the top of the product (like prosciutto di Parma) to keep in moisture and flavors. Second, the prosciutto is cooked very slowly creating a unique flaky texture. Third, the spices used are more aromatic and there is no smoking or sweetening creating a more delicate flavor.



It is also very low in sodium. The uses of the prosciutto cotto are as many as the uses of ham with sandwiches and pizzas being most common.



USES: Gourmet, low-sodium substitute for American style ham



SLICING: A deli slicer is required for best results. Before slicing the prosciutto cotto, cut off the skin of the part you will be slicing with a long serrated knife or a sharp butcher’s knife. Be careful to leave as much of the fat as possible as it adds great flavor and need not be wasted.



INGREDIENTS: Pork, Water, Salt, Natural Flavors, Sugar

Prosciutto Cotto (Italian Style Ham)

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Prosciutto cotto literally means cooked ham in Italian. It is the most commonly used deli product in Italy. A prosciutto cotto differs from an American ham in several ways. First, the skin is left on the top of the product (like prosciutto di Parma) to keep in moisture and flavors. Second, the prosciutto is cooked very slowly creating a unique flaky texture. Third, the spices used are more aromatic and there is no smoking or sweetening creating a more delicate flavor.


It is also very low in sodium. The uses of the prosciutto cotto are as many as the uses of ham with sandwiches and pizzas being most common.

Process Cooked
Unique Flavors Rosemary and sage
Uses Gourmet, low-sodium substitute for American style ham.
Uses Gourmet, low-sodium substitute for American style ham.
Slicing Instructions Before slicing the Prosciutto Cotto, cut off the skin of the part you will be slicing with a long serrated knife or a sharp butcher’s knife. Be careful to leave as much of the fat as possible as it adds great flavor and need not be wasted.
Number of Pieces No
Weight of piece (oz) No