Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
prosciutto .
Etymologies
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Examples
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Central to it was an Italian market called Primi from my old frend, Piero Selvaggio of Valentino, and when I saw the enormous butcher shop selection of prosciuttos and salumés, I was hooked.
Jay Weston: Santa Monica Place: A Worthy L.A. Shopping and Dining Destination Jay Weston 2011
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Country hams resemble prosciuttos and have been aged for months to years, resulting in a salty smoky delectable ham.
Jeffrey Elliot: How To Carve A Ham Jeffrey Elliot 2010
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Country hams resemble prosciuttos and have been aged for months to years, resulting in a salty smoky delectable ham.
Jeffrey Elliot: How To Carve A Ham Jeffrey Elliot 2010
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The various prosciuttos come in a variety of ages.
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Unlike some prosciuttos that have a hard section of dried out meat opposite the fat side, this jamon is tender the entire way and is perfectly seasoned - some dried hams are way too salty, but while the salt is evident, it's perfectly balanced.
At My Table 2006
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Like the prosciuttos of Parma before them, Iberian hams were not legal for import to the States for quite a long time.
Spain 2006
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Like the prosciuttos of Parma before them, Iberian hams were not legal for import to the States for quite a long time.
Augieland: 2006
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Unlike some prosciuttos that have a hard section of dried out meat opposite the fat side, this jamon is tender the entire way and is perfectly seasoned - some dried hams are way too salty, but while the salt is evident, it's perfectly balanced.
Archive 2006-10-01 2006
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The eminent prosciuttos of Parma and San Daniele are cured with sea salt only, yet somehow still develop the characteristic rosy color of nitrite-stabilized myoglobin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The eminent prosciuttos of Parma and San Daniele are cured with sea salt only, yet somehow still develop the characteristic rosy color of nitrite-stabilized myoglobin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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