You have a few slices of paper-thin prosciutto crudo left over from a weather board and a package of thick, pink prosciutto from the deli freezer earlier in the week. Same name on both labels. Very different products. Very different shelf lives.
Does prosciutto go bad?
Short answer: Yes, prosciutto goes bad, but it depends on what kind you have when. A whole leg of uncut prosciutto crudo can last 6 to 12 months hanging in a cool, dry place. Prepackaged sliced prosciutto lasts 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 meat: use within 3 to 5 days of opening.
For more information on storing delicate meats, see Food storage guide.
To take the keys
- Whole leg of prosciutto crudo, uncut: 6 to 12 months in a cool, dry place
- Whole leg, after first cut: wrap cut face, refrigerate, use within 2 to 3 months
- Prepackaged in slices, unopened: 4 to 6 months vacuum-sealed
- In prepackaged slices, opened: 3 to 5 days in the refrigerator
- Deli-counter fillet crudo: 2 to 3 days in the refrigerator
- Prosciutto cotto (cooked): 3 to 5 days after opening
- Signs of spoilage: slimy texture, pungent or pungent odor, gray or green color
Raw ham vs. Cooked ham: two different products
Most storage confusion regarding prosciutto comes from not knowing which of the two products you have. They look similar at a glance, but they are produced differently, have completely different flavors and follow different storage rules.
Raw ham raw, salt cured and air dried for 12 to 36 months. No cooking is included. The result is the thin, translucent, ruby-red or deep pink flesh with a white ribbon of fat that you find draped over a charcuterie board or a slice of melon. The curing and drying process removes enough moisture so that the whole uncut leg can be shelf-stable under proper conditions without refrigeration. Parma, San Daniele and Carpegna are the most popular appellations. It’s a dry style that turns into something complex, salty and sweet.
Cooked ham it is cooked instead of dried. The leg is deboned, brined or steamed at a low temperature for a long time, sometimes up to four days, and then sliced. The result is a pale pink, softer, moister ham, closer to a high quality gourmet ham. It can be sold in thin sheets, but it is not paper thin like crudo. It has more moisture and behaves like any cooked meat for storage. In the grocery store, if the slices are translucent, ruby red, or deep pink and paper thin with visible ribbons of fat, it’s raw. If they are pale pink, opaque and have a uniform texture with no distinct fat streaks, they are cotton.
How long does prosciutto last?
| The type | Pantry or Cool Room | the refrigerator | the freezer |
|---|---|---|---|
| Whole raw leg, untrimmed (with bone in) | 6 to 12 months at 55 to 65°F | up to 12 months | It is not recommended |
| Whole leg crudo, after first trimming | It is not recommended | 2 to 3 months (cut face wrapped) | It is not recommended |
| Pre-packaged crudo fillets (vacuum-sealed, unopened) | Just chill | 4 to 6 months until expiration date | It is not recommended |
| Prepackaged crudo fillet (open) | Just chill | 3 to 5 days | It is not recommended |
| Sliced deli-counter crudo | Just chill | 2 to 3 days | It is not recommended |
| Prosciutto cotto (cooked), open | Just chill | 3 to 5 days | 1 to 2 months (texture changes) |
Why Prosciutto Crudo has a long shelf life
A whole leg of uncut prosciutto crudo lasts so long because of what the curing process does to the meat. Over 12 to 36 months of slow salt curing and air drying, the moisture is gradually removed and the salt penetrates deep into the muscle. As a result, the water activity is low enough to prevent the growth of most spoilage bacteria and pathogens. It’s the same principle that makes whole dried salami shelf-stable: they remove moisture and lose the environment they need for bacteria to grow.
With the amputated leg, that changes. The exposed cut surface has a much higher moisture level than the dry exterior 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 chilling it in the refrigerator slows down the clock significantly, but does not stop it.
A slice of prosciutto, whether it comes from a vacuum-sealed package or a food container, is much more perishable than a whole leg because of the enormously increased surface area. The vacuum seal in commercial packaging compensates for this by excluding oxygen, which is why unopened sliced prosciutto can last months in the refrigerator. Once that seal is broken, use it quickly.
How to tell if prosciutto is done bad
Signs of deterioration
- Viscous or slimy texture: Fresh prosciutto crudo is silky and slightly dry from curing. A slimy or slimy surface means bacteria have taken over. Discard immediately. The prosciutto cotto should feel moist, but not mushy.
- Pungent or sour smell: Fresh prosciutto crudo has a complex aroma, slightly salty nutty. A sour, pungent or rancid smell means that fats have oxidized or bacterial activity has accelerated. Fresh koto has a soft, clean smell of cooked ham. It means avoiding any pungent smells.
- Gray, brown or green color: Prosciutto crudo deep red to ruby pink with white fat. It means discarding gray or brown edges or green growths that extend inwards. Surface darkening on the cut face of a whole leg due to oxidation is normal and can be trimmed.
- Excessive dryness or hardening: Crudo that has dried out more than desired, becoming very stiff or hard at the edges, is not necessarily spoiled. Trim the hard edges and check the inside. If it smells clean and the color inside is normal, it’s probably still good.
- Sliced prosciutto mold: Sliced prosciutto (crudo or cotto) means to discard any fuzzy mold. Unlike a whole leg that can sometimes be cleaned skin to skin, sliced prosciutto is too thin to safely assess mold penetration.
What about white mold on a whole leg of prosciutto?
A whole leg of prosciutto crudo can develop skin mold on the outer skin during aging or storage. This is normal and expected in normal production. White or gray mold on the outer skin of an entire leg can be cleaned with a cloth lightly moistened in white wine vinegar or water. The rich salt skin protects the flesh below. This is standard practice in Italian salami and is not a food safety concern for a whole leg.
Dark green, black or deeply penetrating mold is different. If it penetrates through the skin into the flesh, or if the mold smells sour or rotten, discard the leg or consult the producer.
Why it is not recommended to freeze prosciutto
Freezing prosciutto crudo is universally discouraged by producers and importers. The fine marbling of fat that gives crudo its silky texture and distinctive flavor is damaged by freezing. The ice crystals break up the fat cells, and when it thaws, the prosciutto loses its translucent, buttery quality and becomes dry, grainy, and mealy. Flavor is also affected as the delicate fatty acids that develop during long curing begin to oxidize more quickly after freeze-thaw cycles. Prosciutto cotto withstands freezing somewhat better because of its higher moisture content, although the texture will suffer.
Recipes that use prosciutto
If your prosciutto slice is nearing the end of the window, use it. The works covered more than a prosciutto crudo pasture table with melon, figs and aged cheese. It also goes well with asparagus or breadsticks for a quick appetizer, folded into pasta with peas and cream, or topped with pizza straight from the oven, almost wilted by the heat. Prosciutto cotto works well layered in a croque monsieur or folded into eggs. For USDA storage guidelines for cured meats, see USDA FSIS Sausage and Food Safety Page.
See also
Frequently Asked Questions: Is Prosciutto Safe When Pregnant?
Prosciutto crudo is raw, uncooked cured meat. The CDC and FDA advise pregnant women to avoid cured meats unless they are heated to 165 degrees Fahrenheit (steaming heat). The concern is Listeria monocytogenes and Toxoplasma gondii, both of which can be present in undercooked meats and pose serious risks during pregnancy, including miscarriage and stillbirth. Prosciutto cotto is cooked during production, but ready-to-eat Listeria is the same risk as any cooked meat. Pregnant women should follow the instructions given by their healthcare provider regarding both.
Frequently Asked Questions: Can you eat prosciutto past its use-by date?
For unopened, vacuum-sealed prepackaged prosciutto, a few days past the use-by date is often a reasonable judgment call for healthy adults if it passes odor and texture checks. Once opened, the use by date is less important than the opening date. Use within 3 to 5 days of opening, regardless of label. For deli-counter prosciutto slices, use within 2 to 3 days. Never drive through these windows if you are pregnant, elderly or immunocompromised.
FAQ: What is 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 DOP (Protected Designation of Origin) regulations that include pig breed, feed and curing process. Parma ham is prosciutto crudo, but not all prosciutto crudo is Parma ham. Other protected Italian appellations are San Daniele, Carpegna and Toscano. They follow the same US-made prosciutto and generic grocery store crudo production style but without the designation. For storage purposes, all prosciutto crudo follow the same shelf life guidelines regardless of origin.
Further reading
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