Prosciutto, a delicious cured ham that goes great as an appetizer or as an addition to any other meal. It’s a savory delight filled with flavor and offers so much more than just being a cheese side. Regardless if it’s prosciutto crudo or prosciutto cotto, this thinly sliced piece of meat is a tasty treat.
But, what if you’re out of prosciutto and need it for a dish? Well, there are some substitutes that might not be an exact match for prosciutto, but do a fairly good job as a replacement.
Prosciutto Substitutes – Alternatives
There are plenty of options that can replace prosciutto! These are the best 9 best options that are the closest matches for taste.
Pancetta
There are differences between pancetta and prosciutto. While both meats come from a pig, prosciutto comes from the hind leg while pancetta comes from the belly. The preparation of pancetta is also different and cannot be eaten raw since it’s only cured. Despite these differences, both pancetta and prosciutto have similar tastes and pancetta makes for a great prosciutto substitute.
Jamón Serrano
Jamón Serrano is essentially the same as prosciutto but it’s Spanish equivalent. This meat makes for an excellent replacement for prosciutto as it comes from the same areas of the pig as prosciutto. There are some main differences between these two delectable meats, one being that Jamón Serrano is usually cured for different lengths of time, from as short as 6 months to as long as 18 months. These differences in curing time mean Jamón Serrano will be slightly dryer and have a much stronger flavor unless the prosciutto you have has been cured longer.
Salami
Both Salami and Prosciutto are Salumi, or Italian meats that are salted, cured, and preserved. They both use similar methods of curing but may be processed differently for serving, but the taste of cured meat is still there making it a great substitute for prosciutto.
Culatello
Culatello is a very specific Italian meat in not just how it’s made, but where it comes from. Proper culatello only comes from curing the rear muscle of the backside of pigs in the province of Parma and is raised and butchered in Lombardy and Emilia Romagna. Because of its incredibly specific origin, it does come with a hefty price tag compared to other Italian salumi. Regardless, it still makes a great replacement for prosciutto.
Bacon
While prosciutto can be cured at lengths of 24 months sometimes, bacon is only cured for a week before being smoked. Another difference is bacon must be cooked before eating, whereas prosciutto can be eaten without cooking. The tastes won’t be the same, especially if you have heavily smoked bacon, but bacon will work as an alternative for prosciutto in a clinch.
Ham
Ham makes a good substitute for prosciutto as it comes from the hind leg of a pig just like prosciutto. Despite the main similarity and their curing times being very different, the ham will still have a similar cured pork taste.
Beef Bresaola
The name should give it away, but this cured meat doesn’t come from a pig. Beef bresaola comes from a cow but is an Italian cured meat that makes for a good replacement for prosciutto. The taste will be different as beef bresaola has a distinct taste, but if there’s nothing else available it will do just fine.
Duck Prosciutto
Another great option for substituting prosciutto, duck prosciutto is another cured meat that requires a lot of time and preparation to make it right. While this meat is called duck prosciutto and can come from a duck, you’ll also find versions that come from geese.
Toasted Almonds
This is an interesting alternative as it’s not even meat. But, toasted almonds or even other toasted nuts can make a good vegan or vegetarian substitute for prosciutto in your recipes. They won’t have the exact flavor but can come close enough if you have no meat to substitute.
What is Prosciutto?
Prosciutto is Italian for “ham”, although that’s not all it is. There are two distinct types of prosciutto known prosciutto crudo (raw cured ham) and prosciutto cotto (cooked ham). Like most things in the food industry, how the ham is cured or cooked will slightly alter its taste, but in general, all prosciutto will be either cured or cooked ham.
Common Prosciutto Questions
These are some other frequently asked questions regarding prosciutto that you might have as well!
Can Prosciutto Be Eaten Raw?
Yes, prosciutto can be eaten because of how it’s cured. The meat is salted and dried to the point of not allowing bacteria to enter or live in the meat.
Kosher Substitute For Prosciutto
Duck is a kosher meat as long as it’s slaughtered by a shochet. Therefore, duck prosciutto will make a great kosher substitute for normal prosciutto.
What Meats Are Similar To Prosciutto?
Prosciutto is a salumi meat, the craft of preserving and salting cured meats. It will be similar to most salumi meats to a degree, including Pancetta, Jamón Serrano, Salami, Culatello, and even Ham.
What Does Prosciutto Taste Like?
Prosciutto may taste different depending on how long it’s cured or if it’s been seasoned. The base taste tends to be a strong and flavorful salty meat with a hint of sweetness.
What Does Prosciutto Smell Like?
Similar to its taste, you’ll be able to smell the salty sweetness of prosciutto in its aroma. Depending on how it is prepared, you may also smell any spices added.
How Long Before Prosciutto Goes Bad?
Prepackaged prosciutto can last as long as 1 to 2 weeks after what is on its expiration label if it’s never been opened. However, opened and used prosciutto will only last another 2-4 days and should be consumed within a short time. If it’s questionable or smells off, you shouldn’t risk eating it.
What Can I Use Instead Of Prosciutto In Beef Wellington?
Prosciutto is one of the least important ingredients in beef wellington and can honestly be omitted. But if you are dead set on using an alternative, deli ham or another thin sliced cured meat will work well as a substitute.
Can You Fry Prosciutto
Prosciutto is delicious without any preparation but yes it can be fried to create a crispier treat! If it will be fried, I recommend using an air fryer and limiting the temperature and time you fry it.