You have a few pieces of paper-thin prosciutto crudo left over from a charcuterie board, and a package of thick, pink prosciutto from the deli counter from the week before. Same name on both labels. Very different product. Very different shelf lives.
Does prosciutto go bad?
Short answer: Yes, prosciutto goes bad, but when depends entirely on what kind you have. A whole, uncut prosciutto crudo leg can last 6 to 12 months when hung in a cool dry place. Pre-packaged sliced prosciutto keeps for 4 to 6 months vacuum-sealed and unopened, then 3 to 5 days after opening. Deli-counter sliced Prosciutto Crudo should be used within 2 to 3 days. Prosciutto Cotto, the cooked variety, follows the same rules as any cooked deli meat: use within 3 to 5 days of opening.
See the Food Storage Guide for more information on storing deli meats.
key takeaways
- Whole Prosciutto Crudo Leg, Uncut: 6 to 12 months in a cool dry place
- Whole leg, after first cut: wrap cut face down, refrigerate, use within 2 to 3 months
- Pre-packaged chopped, unopened: 4 to 6 months vacuum-sealed
- Pre-packaged chopped, opened: 3 to 5 days refrigerated
- Deli-counter chopped crudo: 2 to 3 days refrigerated
- Prosciutto Cotto (ripe): 3 to 5 days after opening
- Signs of spoilage: sticky texture, sour or rancid odor, brown or green discoloration
Prosciutto Crudo vs. Prosciutto Cotto: Two Different Products
Much of the storage confusion regarding prosciutto stems from knowing which of these two products you have. They look similar at a glance but are produced differently, taste completely different and follow different storage rules.
Prosciutto Crudo It is raw, salt treated and air dried for 12 to 36 months. This does not include cooking. The result is paper-thin, translucent, ruby-red or deep pink meat with ribbons of white fat that you’d find draped over a charcuterie board or a slice of watermelon. The curing and drying process removes enough moisture that whole, uncut legs can be shelf stable under the right conditions without refrigeration. Parma, San Daniele and Carpagna are the most recognized appellations. It’s a dry style that turns into something complex, salty and sweet.
Prosciutto Cotto Cooked instead of dried. The leg is deboned, salted or steamed for a long time, sometimes up to four days, at low temperatures, then butchered. The result is a pale pink, mild, moist ham that is close in style to a high-quality deli ham. It can be sold in thin pieces but not as paper thin as crudo. It has more moisture and behaves like any cooked deli meat for storage purposes. At the grocery store, if the slices are translucent, ruby-red or deep pink, and paper-thin with visible fat ribbons, it’s crudo. If they are light pink, opaque and evenly textured without obvious fat streaks, it is cotto.
How long does prosciutto last?
| Type | Pantry or Cool Room | refrigerator | freezer |
|---|---|---|---|
| Whole crudo leg, boneless (boneless) | 6 to 12 months at 55 to 65°F | up to 12 months | not recommended |
| Whole Crudo Leg After First Cut | not recommended | 2 to 3 months (cut face wrapped) | not recommended |
| Pre-packaged shredded crudo (vacuum-sealed, unopened) | Refrigerate only | 4 to 6 months until use by date | not recommended |
| Pre-packaged shredded crudo (opened) | Refrigerate only | 3 to 5 days | not recommended |
| Deli-counter chopped crudo | Refrigerate only | 2 to 3 days | not recommended |
| Prosciutto Cotto (cooked), cut open | Refrigerate only | 3 to 5 days | 1 to 2 months (texture change) |
Why does Prosciutto Crudo have such a long shelf life?
A whole, uncut prosciutto crudo leg lasts so long because of what the curing process actually does to the meat. Salt treatment and slow air-drying over 12 to 36 months allows moisture to be slowly removed and salt to penetrate deeply into the muscles. The resulting water activity is low enough to prevent the growth of most bad bacteria and pathogens. It’s the same principle that makes whole dry salami shelf-stable: Remove the moisture and the bacteria lose the environment they need to multiply.
Once the leg is amputated the situation changes. The exposed surface of the cut has a much higher moisture level than the dry outer surface and is now open to air and bacteria. The clock starts from the first cut. Wrapping the cut face tightly in breathable cloth or butcher paper and refrigerating will slow the clock significantly but not stop it.
Sliced prosciutto, whether from a vacuum-sealed package or from the deli counter, is far more perishable than an intact leg because the surface area is dramatically increased. The vacuum seal on commercial packaging compensates for this by excluding oxygen, which is why unopened sliced prosciutto can last for months refrigerated. Once that seal is broken, use it fast.
How to tell if prosciutto has gone bad
Symptoms of Malfunction
- Sticky or sticky texture: Fresh prosciutto crudo is silky and slightly dry after curing. A sticky or sticky surface means bacteria have taken over. Discard immediately. The prosciutto cotto should feel moist but not greasy.
- Sour or musty smell: Fresh Prosciutto Crudo has a complex, mildly nutty, salty aroma. Sour, pungent or rancid odors mean that the fat has been oxidized or bacterial activity has increased. Fresh cottonseed has a light, clean cooked ham odor. Any pungent smell means abandonment.
- Brown, brown, or green discoloration: Prosciutto crudo is dark red to ruby pink in color with white fat. Brown or brown edges that extend inward, or any green growth, means discard. Some surface darkening due to oxidation on the cut face of the entire leg is normal and can be cut off.
- Excessive dryness or hardening: Crudo that has dried out more than expected, has become too tough or hard on the edges is not necessarily bad. Trim the rough edges and examine the interior. If it smells clean and the internal color is normal, it’s probably still good.
- Mold on Sliced Prosciutto: Any fuzzy mold on sliced prosciutto (crudo or cotto) means discard. Unlike a whole leg, where surface mold can sometimes be wiped off the peel, sliced prosciutto is too thin to safely assess mold penetration.
What about white fungus on a whole prosciutto leg?
Whole Prosciutto Crudo legs may develop surface mold on the outer rind during aging or storage. This is normal and expected in traditional production. White or brown surface fungus on the outer skin of the entire foot can be removed with a cloth lightly soaked in white wine vinegar or water. The salt-rich rind protects the flesh beneath. This is standard practice in Italian salumerie and on intact legs it is not a food safety concern.
Dark green, black or deeply penetrating mold is different. If fungus has penetrated through the skin into the flesh, or if the fungus is accompanied by a sour or rotten odor, remove the leg or consult the manufacturer.
See also
Why is it not recommended to freeze prosciutto?
Freezing prosciutto crudo is not universally recommended by producers and importers. The fine fat marbling that gives crudo its characteristic silky texture and flavor is irreversibly damaged by freezing. The ice crystals break down the fat cells, and when melted, the prosciutto loses its translucent, butter-like quality and becomes dry, grainy, and mushy. Flavor is also affected because the delicate fatty acids that develop during prolonged curing begin to oxidize rapidly after freeze-thaw cycles. Prosciutto Cotto tolerates freezing somewhat better due to its higher moisture content, although the texture will still be affected.
Recipes That Use Prosciutto
If your sliced prosciutto is getting near the end of its window, use it up. Prosciutto Crudo served wrapped on a charcuterie board with melons, figs and aged cheese. It wraps well around asparagus or breadsticks for a quick appetizer, turns into pasta with peas and cream, or drapes it over pizza straight from the oven so the heat barely hits it. Prosciutto cotto works well layered in a croque monsieur or folded into eggs. For USDA guidance on refined meat storage, see USDA FSIS Sausage and Food Safety Page.
FAQ: Is it safe to eat prosciutto while pregnant?Prosciutto Crudo is a raw, seasoned meat that has not been cooked. Both the CDC and FDA advise pregnant women to avoid cold cooked meats until they are heated to 165 degrees Fahrenheit (steam-hot). Of concern are Listeria monocytogenes and Toxoplasma gondii, both of which can be present in raw meat and pose serious risks during pregnancy, including miscarriage and stillbirth. Prosciutto Cotto is cooked during production, but the risk of ready-to-eat listeria is the same as any cooked deli meat. Pregnant women should follow their healthcare provider’s guidance on both.
FAQ: Can you eat prosciutto after the use by date?For unopened vacuum-sealed pre-packaged prosciutto, if it passes odor and texture checks, a few days before the use-by date is often a reasonable judgment call for healthy adults. Once opened, the use by date matters less than the date of opening. No matter what the label says, use within 3 to 5 days after opening. For deli-counter sliced prosciutto, use within 2 to 3 days. If you are pregnant, elderly or have a weak immune system, never go beyond these windows.
FAQ: What’s the difference between prosciutto and Parma ham?Parma ham (Prosciutto di Parma) is a specific designation of origin for Prosciutto Crudo produced in the Parma region of Italy under strict PDO (Protected Designation of Origin) regulations covering the breed, feed and curing process of the pig. All Parma ham is Prosciutto Crudo, but not all Prosciutto Crudo is Parma ham. San Daniele, Carpagna and Toscano are other protected Italian appellations. American-made prosciutto and generic grocery store crudo follow the same production style but without the designation. For storage purposes, all prosciutto crudo follows the same shelf life guidelines regardless of origin.
Further reading
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