Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.
Prices vary from $90 to $110 for an entire “prosciutto canadese” and from $130 to $150 for its Italian counterpart, while raw ham (hind leg or thigh) can be found at any butcher shop for approximately $3 per kilo (around $40 for a whole leg).
An entire prosciutto requires up to a year of aging, altough the thinner boneless base (lower part) of the prosciutto should be ready to eat first after close to six months. Bear in mind that it is always better to start your prosciutto in November as the colder winter months will ensure optimal aging conditions. A cooler cantina will keep the meat from going bad at the initial stage of the curing process when it is still raw.
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