How can we store a whole prosciutto (or even a sliced one) at home? What should we pay attention to, and how can we ensure the best possible preservation?
Some of us, during the recent holiday season, may have received a beautiful whole ham as a gift, ready to slice at home. It's one of the most popular, and, we imagine, appreciated gifts among consumers, especially in the food and wine sector: a beautiful (more or less) cured, whole pork leg, given to relatives or friends. The recipient, however, is faced with a dilemma, at least as pressing as the cured meat itself: how best to preserve this product? How can we preserve the quality of the prosciutto even without the proper space to let it rest?
How to Store a Whole Prosciutto at Home
Of course, not all of us have a cellar or a space with the ideal humidity to leave our prosciutto to age (basically, it's a bit of a problem how to store wine). So, what do we do with the little we have? In reality, it would be enough to implement a couple of tricks to preserve the product in the best possible way.
Basically, the ideal environment for storing whole prosciutto is somewhere that's neither too humid nor too dry, with a constant, cool temperature between 59°F/15°C and 68°F/20°C. A cellar is certainly a suitable place, but those who don't have one shouldn't despair. Anyone can simply hang their ham in any reasonably cool, dry, and, if possible, dark area of the house, making sure the cured meat doesn't touch any surface (to prevent the formation of mold or damp stains). Also, be sure to keep it away from heat sources.
Those who have one available can also use a moscarola, that is, that small cabinet suitable for storing cheeses and cured meats which, before the advent of refrigerators, was placed in a niche created in the wall most exposed to the north, where even in the hottest season the temperature remained lower than in the south.
A valid, though not particularly convenient, solution is to store it in the refrigerator (perhaps on the upper shelves, below 45°F/7°C). Although it will take up a lot of space, it's an alternative for those who don't have a suitable place to let it rest. In this case, the ham should be wrapped in a slightly damp cloth for better preservation.
How to Store Sliced Prosciutto
An alternative is to make slices from the whole leg. In this case, the best solution is to vacuum-pack each piece. You can keep the product closed and sealed for up to six months without fear of spoilage. Once opened, it's best to store it in the refrigerator (covered with cling film) for a couple of months.
If we're talking about slices, however, it's best not to store them in the refrigerator for more than two weeks and, if possible, consume them within a few days of cutting. In this case, too, we use cling film to protect the slices from the air, which can give the ham a few more days of "life."
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