Prosciutto Cotto Recipe

Prepare the brine/bath

In a large stockpot, combine 2 liters cold water, kosher salt (40 g), and sugar (20 g). Stir until mostly dissolved. Add the peppercorns and juniper (2 tbs), bay leaves, smashed garlic cloves, and rosemary. Add the white wine if using. Bring the liquid to a gentle simmer over medium heat, then remove from heat and let cool to room temperature (about 30–45 minutes).

Submerge the pork

Place the pork leg in a container or the same pot. Pour the cooled aromatic liquid over the meat so it is fully submerged. If necessary, weigh the meat down with a plate. Cover and refrigerate for 12–18 hours to lightly cure and infuse flavor (this is a short wet cure/poaching brine, not a long curing).

Rinse and prepare for cooking

Remove the pork from the brine and rinse under cold running water to remove excess salt and aromatics. Pat dry thoroughly with paper towels. Tie the roast with kitchen twine every 3–4 cm to maintain a compact shape for even cooking (if it isn't already netted).

Cook the prosciutto cotto

Preheat oven to 160°C (325°F). Place the tied pork in a roasting pan or Dutch oven and add just enough fresh water to come up 1–2 cm on the sides of the meat (about 250–500 ml) — do not cover the meat completely with liquid. Add 1–2 smashed garlic cloves and a bay leaf to the pan for extra aroma. Cover the pan tightly with a lid or heavy foil. Roast in the preheated oven until the internal temperature reaches 68–72°C (155–162°F), about 2–3 hours for a 2 kg leg (time will vary by size). Check after 90 minutes and add a splash of water if the liquid has evaporated.

Cool gently

When the internal temperature reaches 68–72°C, remove the pan from the oven and let the meat rest, still covered, for 30–45 minutes. This allows carryover cooking and helps the meat retain juices. For best slicing, cool further in the refrigerator for 4 hours or overnight; chilling firms the meat and makes thin slicing easier.

Slice and dress

Remove kitchen twine and, using a very sharp slicing knife or a meat slicer, cut the prosciutto cotto into very thin slices (2 mm or thinner if possible). Arrange slices on a platter.

Plate

Drizzle 2 tablespoons olive oil evenly over the arranged slices. Lightly grate lemon zest over the top and squeeze a little lemon juice to brighten the flavor. Sprinkle freshly ground black pepper to taste.

Garnish and serve

Top with a small handful of arugula or microgreens and a scattering of grated Parmigiano-Reggiano if using. Serve with crusty bread or crostini alongside. Prosciutto cotto is best eaten at room temperature; remove from refrigerator 20–30 minutes before serving.