Prosciutto Crudo vs Cotto: What is the Difference?
Prosciutto is one of the most well-known Italian specialities worldwide. But anyone standing at the deli counter for the first time often wonders: what is actually the difference between prosciutto crudo and prosciutto cotto? The answer is simpler than you might think, yet surprisingly versatile. Both types of ham originate from Italian tradition, but they are produced in entirely different ways, taste different and pair with different dishes. LAPA brings both varieties in professional quality directly from Italy to the Swiss gastronomy sector.
Two Hams, Two Worlds
The word prosciutto simply means ham in Italian. The crucial difference lies in the descriptor: crudo means raw, cotto means cooked. Prosciutto crudo is therefore raw ham, preserved through drying and ageing. Prosciutto cotto, on the other hand, is cooked ham, brined and then steam-cooked. Both use the hind leg of the pig, but from this point onwards, the paths diverge fundamentally.
For gastronomy businesses in Switzerland, knowing both types and using them purposefully is essential. LAPA, as a specialist for Italian food products, offers both varieties in various quality levels.
Prosciutto Crudo: The Air-Dried Raw Ham
Prosciutto crudo is the result of patience and craftsmanship. The raw pork leg is rubbed with sea salt and air-dried over months, sometimes years. During this ageing process, the complex aromas that make prosciutto crudo so special develop: nutty, sweet, lightly salty with a delicate melt on the tongue.
Production and Ageing
Production follows a strict process. First, the leg is salted and stored in cool conditions for several weeks. Then the excess salt is removed and the ham is hung to dry. Ageing lasts at least 12 months, with premium varieties up to 24 or even 36 months. During this time, the ham loses around 30 percent of its weight through water evaporation, which intensifies the flavour.
The Most Famous Varieties: Parma and San Daniele
The two most famous representatives are Prosciutto di Parma and Prosciutto di San Daniele. Both carry the DOP seal and are subject to strict production regulations. Parma ham ages for at least 12 months and has a mild, slightly sweet taste. San Daniele ages somewhat longer and has a slightly more intense, nuttier character. LAPA carries both DOP varieties in different ageing stages for the professional gastronomy sector.
Prosciutto Cotto: The Cooked Ham
Prosciutto cotto is milder, softer and more versatile than its cured relative. It is not dried but prepared through a gentle cooking process. The result is a juicy, tender ham with a subtle flavour, equally popular in Italian cuisine as prosciutto crudo.
Production: Brine and Steam Cooking
For prosciutto cotto, the pork leg is deboned, placed in an aromatic brine and then slowly steam-cooked at low temperatures. This process takes several hours and ensures the ham remains juicy and develops its mild aroma. Unlike crudo, cotto is ready to eat immediately after production.
Quality Levels: Scelto and Alta Qualita
In Italy, there are clear quality levels for prosciutto cotto. The basic level is Prosciutto Cotto, followed by Prosciutto Cotto Scelto, which sets stricter requirements for raw materials and production. The highest level is Prosciutto Cotto Alta Qualita, produced exclusively from selected Italian pork legs and containing neither polyphosphates nor starch. LAPA recommends at least the Scelto level for gastronomy use.
Flavour and Texture Compared
The flavour difference is distinct. Prosciutto crudo tastes intense, complex and lightly salty with sweet, nutty notes. The texture is firm yet delicately melting. The longer the ageing, the more intense and layered the aroma becomes. A 24-month aged crudo has an entirely different depth compared to a 12-month one.
Prosciutto cotto, on the other hand, is mild, subtle and slightly sweet. Its texture is soft, juicy and pleasantly tender. The flavour stays restrained and gives other ingredients room to shine. In summary: crudo is for connoisseurs who appreciate intense aromas. Cotto is ideal when a mild, understated ham flavour is desired. Both have a firm place in Italian cuisine, and LAPA is happy to advise gastronomy businesses on the right choice.
Which Prosciutto for Which Dish?
The choice between crudo and cotto depends on the dish. Both have their strengths, and a good gastronomy business should carry both in their range.
Pizza, Panini, Antipasti: The Right Choice
For pizza, prosciutto crudo is recommended, placed on the hot pizza only after baking so it does not dry out. Its intense flavour harmonises perfectly with mozzarella and rocket. For warm panini and tramezzini, prosciutto cotto is better suited, as it remains juicy when heated and has a restrained flavour. On the antipasti platter, both varieties are welcome: crudo with grissini and melon, cotto with artichokes or as part of a mixed board. LAPA delivers both varieties pre-sliced or whole, depending on the needs of the gastronomy business.
Nutritional Values and Shelf Life
Prosciutto crudo, through the drying process, has a higher protein content per 100 grams but also contains more salt. Prosciutto cotto is lower in calories and salt, making it the lighter alternative. When it comes to shelf life, crudo wins: vacuum-packed, it keeps for several months. Prosciutto cotto must be stored refrigerated and consumed within a few days of opening. For the gastronomy sector, this means crudo offers more flexibility in stock management, while cotto requires faster turnover.
LAPA: Italian Prosciutto for the Gastronomy Sector
Whether prosciutto crudo or cotto, the quality of the raw material determines the result on the plate. LAPA works directly with selected Italian producers and delivers both types of ham in professional quality to restaurants, hotels and catering businesses throughout Switzerland.
In the LAPA range, you will find Prosciutto di Parma DOP, Prosciutto di San Daniele DOP, Prosciutto Cotto Alta Qualita and further Italian ham specialities. All products are transported chilled and delivered within 24 to 48 hours throughout Switzerland. LAPA guarantees freshness, authenticity and fair prices for the gastronomy sector.
Order prosciutto crudo and cotto in professional quality: discover the complete range of Italian ham specialities at LAPA. Delivery in 24-48 hours. Visit lapa.ch or contact our team directly.