Front Burner: A New American Prosciutto


Niman Ranch prosciutto.

Tony Cenicola/The New York Times

Increasingly, American producers are selling prosciutto. Niman Ranch is the latest. The hams are cured in the traditional fashion — only rubbed with sea salt and lard, without added nitrites or nitrates — and hung to air-dry in stages for at least a year by a processor in Rhode Island. The fragrant, deep rose result, sold as whole hams with and without bone, or sliced in three-ounce consumer packages, is meaty and slightly saline, with good prosciutto’s typical shadow of sweetness. The label says “uncured” because, according to Agriculture Department rules, products made without sodium nitrite or sodium nitrate must be labeled uncured: Niman Ranch Prosciutto, $7.99 for three ounces, $199.95 for boneless ham, $250 for bone-in ham,

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