30 Aug Prosciutto vs. Country Ham
Prosciutto has become an increasingly popular style of meat. Often, we have customers ask if the country ham can be thinly sliced and used a prosciutto. While country ham is similar to a prosciutto there are a few key differences which provide a different flavor. Let’s discuss the elements that provide each ham their own unique flavor.
Broadbent’s most popular ham is our traditional country ham. These hams are salt cured for 9 months. The country ham takes on a firm texture and deep red color. It will have a rich and robust flavor, and be salty to tastier than hams usually found in the grocery. The salty flavor of a country ham makes it ideal to accent other dishes likes beans and soups. It is also generally served in thinner slices.
Prosciutto Style Ham
Broadbent’s Heritage Dry Cured Country Ham is from pasture raised heritage breed. The ham is cured with salt and sugar, lightly smoked and aged 14 to 18 months. These hams are also Nitrite/Nitrate and antibiotic free. The result of this process is a lighter, sweet and salty American Dry Cured Ham. The coloring on the ham due to the lengthened aging process will be noticeable. The red will take on a richer color becoming almost burgundy. The fat on the ham will stand out in white and a distinct marbling effect will be visible.
We offer these hams in large sizes as they usually bought by retailers and restaurants. Chef’s slice them extremely thin using them for Charcuterie boards or in unique dishes including pasta, salads, pizzas and more. You’ll find Broadbent’s prosciutto style ham across the country; every chef uses it in their own way.
Each one of our ham products are unique and can be utilized in creative ways. We’ve seen amazing chefs use our products to create dishes we’d never even dream of. Even more, we love that generations have made our products a family tradition.