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Prosciutto is dry-cured Italian ham, aged 12-36 months for complex, buttery flavor. Paper-thin slices melt on the tongue, making it a premium appetizer and ingredient. Very high in protein and thiamin but also extremely high in sodium.
Salt is essential for curing and preserving the ham during 12-36 months of aging. It draws out moisture, prevents bacteria, and develops flavor. A 2-slice serving has ~600mg sodium.
Prosciutto is technically raw but completely safe to eat. The salt-curing and aging process preserves it and develops the characteristic flavor. No cooking needed.
Whole leg keeps 12+ months. Sliced prosciutto refrigerates 2-3 weeks sealed, 3-5 days once opened.
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