Choosing the right prosciutto: the Renieri guide to recognizing true artisan quality

Knowing how to choose a good prosciutto crudo, friends, is an art that can transform a simple purchase into an experience of pure pleasure. Faced with so much choice, however, how do you recognize true artisan quality, the kind that smells of tradition and goodness? We at Renieri, who have been making prosciuttos with passion for generations, want to share some practical, expert tips with you, to help you “read” a prosciutto and understand what to look for to bring only the best to your table.

• The quality of a prosciutto, even before its processing, depends on who supplied the meat. The breed of the pig and, above all, how it was raised and fed, make an enormous difference. For our prosciuttos, we at Renieri have chosen the precious Cinta Senese DOP. These magnificent animals, raised with respect in our controlled supply chain, free to graze in the Tuscan woods and fed with nature’s gifts and selected non-GMO cereals, develop meats with an intense flavor and an aromatic, prized fat. Informing yourself about the origin of the meat is therefore the first step towards a conscious purchase.

Take a moment to carefully observe the prosciutto or the slice:

• The color of the lean meat: look for uniformity.
  A beautiful intense and vibrant red, typical of our Cinta Senese, is often a good sign, indicating good nutrition and correct processing. Be careful though: a too-bright red in young prosciuttos could hide preservatives. More than the single color (which also varies with the breed), it is crucial that the slice appears homogeneous, without a much darker or drier outer edge compared to the core. This imbalance could indicate hasty or poorly cared for aging.
• The fat: white, shiny, and inviting.
  The fat of a quality prosciutto, especially from Cinta Senese, must be pure white or at most slightly rosy, and appear shiny. Opaque or yellowish fat is a signal not to be underestimated. The good kind is aromatic and contributes to the softness and flavor.
• The marbling: the veins of taste.
  Those thin veins of fat within the lean part, the marbling, are an excellent sign: they indicate that the meat will be juicier, more tender, and more flavorful.
• The small white dots (tyrosine): the signature of time.
  If you notice small white dots on the slice of a well-aged prosciutto, they are not defects! These are tyrosine crystals, an amino acid that naturally forms during the long aging process. Their presence is actually an indicator of prolonged and correct maturation.

Bring it to your nose: a good artisan prosciutto crudo must have an inviting, complex yet balanced aroma. You should perceive sweet notes of aged meat, delicate hints of dried fruit (like hazelnut and almond, typical of Cinta Senese), and a light, pleasant cellar aroma. A rich bouquet is the result of excellent raw material and long, correct natural aging. Beware of pungent or absent odors.

Here in Tuscany, sometimes there’s confusion. For us at Renieri, aging means refinement, that slow maturation process that develops aromas and flavors. A “very aged” prosciutto should not be hard or “tough”! Often, hardness is a sign of too much salt or aggressive aging in ventilated cells. A well-refined prosciutto, on the other hand, will have a soft and melt-in-your-mouth slice, especially the fat, and will be rich in complex aromas.

Reading the label is fundamental. A truly high-quality prosciutto, like ours, does not need a long list of preservatives or chemical additives. These often mask defects or speed up processes, and are not good for your health. Look for genuine products, with few clear ingredients. Marks like the DOP on the meat (e.g., “Prosciutto da Cinta Senese DOP”) are an additional guarantee of origin and adherence to precise rules.

One last piece of friendly advice: an excessively low price for a product that boasts long aging periods or prized origins should raise a red flag. True quality has its fair value. Always turn to trusted producers or retailers.

One last piece of friendly advice: an excessively low price for a product that boasts long aging periods or prized origins should raise a red flag. True quality has its fair value. Always turn to trusted producers or retailers.

Do you have any other doubts about how to recognize a good prosciutto? Ask us in the comments below, we’ll be happy to share our experience!