Prosciutto Cotto

Emilia, Lombardia

prosciutto cotto

Traditional cooked meat produced in the entire regional territory, made with hog legs (rear haunches).
The shape is pressed with a mold to form a compact conical log, similar to the original anatomical part.
The weight is variable, generally between 6 and 10 Kilograms or 10 and 12 Kilograms.
The external surface appears light hazel in color and consistent with the pigskin.
The sliced meat appears hard and compact, white-pink in color and evidence of anatomical architectures, consisting of more or less dark pink muscular masses, connective tissue and white-colored fat infiltrations.



Hog legs (rear haunches)
Natural spices (they vary from producer to producer)
Sodium Nitrate (E251)
Sodium Nitrite (E250)



Select the legs by size
Cool to 4°C for 24 hours
Bone, skin and skim the grease
Weigh the hams
Prepare the hide
Needles puncture
Tenderize mechanically
Put the ham in the mold
Put the top on the mold
Press by mechanically closing the mold
Cook in a steam oven (75minutes/Kg of ham = about 12 hours for a 10 Kg ham)
Press again
Allow to rest at ambient temperature until it reaches 50°C in the center
Cool to 4°C for 24 hours
Remove the mold
Sanitize the surface


05/09/2005 – Sozzi Alessandro

Very good Italian prosciuttos cotto is on sale at

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