Prosciutto: Cured Ham

Do You Have Prosciutto on Your Plan?

I was surprised to see it, along with some of the other meats and fish such as lox (marinated salmon) and ham. I asked Sylvia, our head coach, about it. She said that these are things that could be made at home, not the overly processed versions commonly sold in the store full of unpronounceable ingredients.

Like sauerkraut and other fermented foods, cured meats have been the healthy mainstay of traditional diets for centuries. The source of natural probiotics. It doesn’t have to just be vegetables. It is time to start thinking outside what I am familiar with and see a larger picture.

What Is Prosciutto?

Prosciutto is made from the hind leg of a pig (ie, the ham). Italian in origin. The name “prosciutto” indicates a ham that has been cured.

The quality of prosciutto is entirely in how it’s cured. The outside of the ham is usually rubbed with just salt and sometimes a mix of spices. This draws out moisture and concentrates the flavor while the ham slowly air-dries (very much like dry-aged beef). This process can take anywhere from a few months to a several years depending on the desired result.

Once cured, prosciutto is usually thinly sliced and eaten as is. In other words, uncooked — although we wouldn’t exactly call the meat raw after it’s been cured for so long.

Try Some Prosciutto

If you are lucky enough to have prosciutto on your meal plan, remember a serving is half the amount you have for meat. This information that is not included with our plans. If prosciutto is not on your plan, try it as a treat meal or a deviation meal. If you are not sure, ask your coach.


Myra Nissen, CCH, RSHom(NA)
I am Myra and I am a metabolic balance coach & a homeopath. If you like this post visit my other blog.

Emma Christensen, Kitchen, 02/20/2014
Photo Credit: Myra Nissen

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