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Eleven Types of Prosciutto

Caputo's is Salt Lake City's definitive prosciutto headquarters. We now regularly stock eleven different prosciutti.

1. Praga Prosciutto: Air cured for a minimum of 14 months, this beautiful pork is superior to similarly priced American prosciutti.
2. Parma Prosciutto: Air cured for a minimum of 14 months. These animals are fed nothing but chestnuts and whey their entire lives, giving the meat a very sweet and nutty flavor. The pigs are not treated with hormones or antibiotics.
3. Parma Gran Riserva: Air cured for a minimum of 24 months on the hills of Langhirano near Parma, where the wind coming over the orchards makes this ham very aromatic. Langhirano is where Prosciutto di Parma originated. The allowed production area has been increased in the last 50 years due to its explosion in popularity.
4. San Daniele Prosciutto: The black label is cured 24 months. This pork is raised and treated in a similar manner as the Parma but further north in Friuli, and is usually a little sweeter.
5. Speck Alto Adige DOP: Produced in Italy's northernmost province. Before curing it is encrusted in herbs and lightly smoked with apple wood. Better for cooking than other prosciutti.
6. La Quercia Organic Berkshire: Not to be mistaken for La Quercia's lesser Prosciutto Americano, this is by far the sweetest, most nuanced and all around best prosciutto produced in America.
7. Jamon Serrano: In Spain the pigs are fed a different diet, which makes the meat nutty but not as sweet as the Italian hams.
8. Pata Negra Recebo: Spain's famous black foot Iberian pig. The Recebo grade is grazed on the Iberian Dehesa, but finished on grain. $98/lb!
9. Pata Negra Bellota: The Bellota grade is never finished with grain. Taking its nutrients literally from the wild, the flavors of the area's ubiquitous Stone Oak Acorn are very pronounced in the meat. $150/lb!
10. Prosciutto Cotto con Rosemarino: This American prosciutto is not air cured but oven roasted with rosemary.
11. Gran Biscotto: The Cadillac of cured hams. One taste of this incredibly rich, pure and clean ham will demonstrate why Europeans say this is the best cooked ham in the world.