In previous Buyers Guide posts we talked about the visual, olfactory and taste aspects of raw prosciutto, in this article we deal with the tactile aspect.
The tactile aspect
Consistency when chewing is just as important as taste and aroma. In the mouth, moisture in the slice should not dry the tongue, nor be so moist that it rubs. Fat, on the other hand, must melt in the mouth with no fibre or hard filaments. The cut thickness affects the tactile aspect, when using a knife or a slicer. The slice must be thin, never transparent, always whole and with the fat attached to the lean part.
The consistency also depends on the ageing, which varies with the weight of the leg and the production methods. When tasting, immature prosciuttos are too moist, while prosciuttos that are too mature are drier. Both examples change the aromatic profile. Faleria prosciuttos are aged for at least 12 months.
As we have seen in previous articles, assessing the quality of prosciutto is not a trivial exercise and requires good knowledge of all the sensory characteristics that make this sliced prosciutto a highly popular Italian product.