Corsican dry ham (prisuttu)

Jambon sec de Corse – Prisuttu

What it is

Only nustrale pigs qualify, finished between October and March for at least 45 days under oak and chestnut, 30 of them on nothing but the acorns and chestnuts they find, and slaughtered from 15 November to 31 March at 12 to 36 months. Sea salt is the only preservative allowed; a salt content of 6.5 to 10% and a long natural cure mean little protein breakdown but strong fat breakdown, which the specification credits for a supple, even unctuous texture. No ham is sold before 12 months.

In the kitchen

The salt is part of the style (6.5 to 10% under the specification), so set it against something sweet or fresh — figs, melon, a spoon of brocciu — and leave salted butter out. Cut it by hand, thicker than an Italian ham, so every slice keeps some of the sweet fat.

Goes with

Fig Cantaloupe melon Brocciu Chestnut Olive oil Chestnut honey Myrtle Walnut

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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