The delicate and flavorful prosciutto is often more expensive than similar options. That might be one reason why people look at prosciutto substitutes, while others might be dietary preferences, with someone wanting a non-pork or a vegan alternative. Of course, personal preferences and availability also play a role here, so there can be many reasons for considering alternatives.
That said, our goal for this article is not to discuss reasons for wanting a substitute for prosciutto, but rather, to discuss the food options that can be good substitutes.
Top conventional substitutes for prosciutto are ham, Spanish ham (Serrano ham), culatello, pancetta, and bacon.
Non-pork, but meat substitutes for ham are beef bresaola and duck prosciutto.
Some cheese options like Romano, Swiss, and parmesan cheese can be non-meat substitutes for prosciutto.
Vegans can consider vegan prosciutto, chickpeas, toasted nuts, or some roasted mushrooms as good alternatives to prosciutto.
Now that we have the basics covered, let’s delve into the details of the available substitutions, possible uses, and other factors.
Table of Contents
Characteristics Of Prosciutto — The Qualities Needed In A Good Substitution
To put things simply, prosciutto is an uncooked, unsmoked, and dry-cured ham. It is generally available in very thin slices, each of which is quite flavorful and salty, though there might be some notes of sweetness.
This meat originated in Italy, where it is often known as Prosciutto crudo, though the English version shortens the name to simply prosciutto.
It is popular enough that there are GI (Geographic Indicator) designations given to several types of prosciutto. To be more specific, in this case, it is Protected Designation of Origin (PDO, also represented as DOP in Italian), according to European classification.
Options in this categorization include Prosciutto di Parma, Prosciutto di San Daniele, and others. The meat may have some variations in taste depending on the region of origin and method employed.
Of course, though its origins are in Italy, it’s not necessary that all prosciutto come from Italy. A local producer near you might have as good a prosciutto as any other. Of course, these don’t get to use GI tags. So, a prosciutto produced outside specific regions in Italy doesn’t get to use the “prosciutto di Parma” name or branding.
Qualities Of Prosciutto Substitution To Remember
Here are some key aspects about prosciutto one might want to take note of:
- It can be consumed raw or cooked.
- It’s available as thin slices, contributing to the texture.
- Prosciutto is flavorful and salty but can have sweet undertones.
- It’s made from the hind legs of pigs or boars. It is lean, but does have some fat content.
These few points can be a good consideration when thinking of substituting prosciutto in a recipe. You’d want something that’s thinly sliced, salty, with some fat but not too fatty, and as close in flavor as possible.
Of course, there will not be an exact match. Instead, a substitution often has to rely on getting close to the same flavor, texture, and appearance.
And since all of these can’t be the same, the substitute is bound to bring at least some change in the finished recipe. This is the natural result of substitution.
Another point worth noting is the importance of the ingredient in the recipe. If the recipe relies on prosciutto a lot, its unavailability will be felt strongly. However, if it is one of many ingredients, the substitute can work without any distraction.
Some Comments On Vegetarian Or Vegan Substitutes For Prosciutto
It’s also worth noting that using vegetarian or vegan options in place of prosciutto is a substitution on a more fundamental level. With this approach, we’re not necessarily picking an option that would have the same qualities as prosciutto.
Instead, it’s more likely that the choice is about filling the gap left behind by removing prosciutto from the recipe.
Yet, substitutions are not entirely random. Therefore, some attention will inevitably go to the flavor and texture expectations.
Prosciutto Substitutes — Detailed And Discussed
1. Culatello
Culatello comes very close to being an excellent substitute for prosciutto. This meat too is a salumi, originates in the same part of Italy, and comes from the rear legs of a pig. It’s cut thin and cured in a way very similar to prosciutto.
However, though prosciutto is cured for longer, culatello is often the more expensive meat. Part of the reason for this price difference is that culatello is a much rarer cut.
In a way, culatello and prosciutto are different cuts of the rear legs of the pig or boar. The word ‘culatello’ literally translates to “little butt,” and the name is quite literal since the meat comes from the tender buttock muscles at the top of the pig’s hind legs.
Considering that only a relatively small amount can be harvested from each pig, the culatello produced is much less than the prosciutto produced. This also shows up in the price. Another difference is that culatello comes from a leaner muscle and thus has a lower fat content than prosciutto.
In any case, while culatello and prosciutto are distinct and different meats, they can work as substitutes.
So, you can use culatello as a substitute for prosciutto, but remember that it is usually more expensive and has less fat than prosciutto.
2. Ham
Conventional ham is a good, cost-conscious prosciutto substitute. In fact, prosciutto is a type of ham. In Italian, prosciutto simply means ham. Prosciutto crudo is the type of dry-cured ham you can eat raw, which is the main topic of our discussion. Prosciutto cotto represents cooked ham.
However, English-speaking countries aren’t that restrictive on the use of these terms and ham can signify a variety of products, though the similarity in taste with prosciutto remains.
There are several varieties of ham, for example, smoked ham, honey-glazed ham, and so on. Ham is generally less salty than prosciutto and can have more intense flavors, depending on the type of ham chosen. Also, you’ll have to cook ham in some way before you can use (or eat) it.
Even though prosciutto is not smoked, using a smoked ham or black forest ham is generally a good choice for a substitute.
When using ham to substitute for prosciutto, it is usually a good choice to cut the ham into thin slices and use the same amount as the prosciutto in the recipe.
3. Serrano Ham
Also known as Jamón serrano or Spanish ham, this is a useful substitute for prosciutto in most recipes. It has a deep and somewhat nutty flavor that has some resemblance to the Prosciutto di Parma.
The curing process for Spanish ham can last for more than a year, but it uses relatively less salt than prosciutto. However, some spices are included in the curing process, giving it something of a more distinct flavor.
For a substitution, you can use the same amount of Serrano ham as prosciutto, though remember that it will be less salty.
4. Bacon
Everyone likes bacon, so it’s a good thing that you can use it as a prosciutto substitute, and even save money in the process because bacon costs relatively less.
However, there are differences here. Bacon has a significantly higher fat content and a smoky taste. Yet, thin strips of bacon can work for the substitution.
More importantly, bacon must be cooked before consumption, so it’s not possible to use it raw, as you would with some recipes that use prosciutto. Some recipes make the mistake of assuming that using some bacon uncooked is okay, since it is cured meat.
Food Safety and Inspection Service (FSIS) of the USDA says that bacon must be cooked before consumption for better hygiene and health.
So, using bacon might change the texture a bit. However, many savory recipes might actually benefit from this change.
5. Pancetta
Pancetta is also known as Italian bacon. Its production is very similar to conventional bacon, however, it is not smoked and the curing process uses some spices along with salt. As a result, this meat has a complex flavor, but isn’t smoky, making it different from conventional bacon.
The savory taste here is quite similar to prosciutto and pancetta is usually available as thin slices, so the texture works out well for substitution as well.
However, pancetta must be cooked before eating. That can create some differences in taste and texture, though the substitution for prosciutto works out fairly well.
6. Salami
Salami is a cheaper and more readily available meat as compared to several others on this list. This is an air-dried and cured meat made from fermented sausages. It’s not as fine or complex as prosciutto, but it’s good enough and will work with most recipes in a pinch.
Additionally, salami can be used uncooked, and is available in different flavors to suit different tastes. It is also available in non-pork options, so it can work for those who would want to skip pork because of dietary restrictions or other such issues.
Overall, salami is an acceptable, cost-effective substitute for prosciutto. Its different variations can work for those who want non-pork meat.
7. Duck Prosciutto
Duck prosciutto is an excellent non-pork substitute for prosciutto. This flavorful meat can even taste a bit like pork, making the substitution easier, without sacrificing significantly on the original recipe. Unlike prosciutto, which is made from the hind legs of the pig, duck prosciutto is actually made from the duck breast. Then again, some duck prosciutto recipes do use the thigh and leg of the duck (or goose) to prepare this meat.
To be a useful substitute, the duck prosciutto should be as thinly sliced as the conventional (pig) prosciutto. Additionally, given the difference in the meat origins and the curing methods, some changes are to be expected with substitution.
8. Beef Bresaola
Beef bresaola is another type of salumi and works rather well as a non-pork substitute for prosciutto. It has a deep red color. It’s sweet and slightly nutty, with something of a musty flavor. Yet, it’s milder than the conventional prosciutto.
When cut into thin slices, it can work as a decent substitute. Beef bresaola is generally served chilled, which makes it a good choice for similar recipes that involve prosciutto. It goes wonderfully with salads, and sandwiches are a good choice too.
The inherent sweetness of the beef bresaola might make itself quite evident in some recipes, which is one reason why it’s often paired with salads like a fresh arugula salad.
9. Some Cheese Types
Using the right type of cheese instead of prosciutto can do wonders for some recipes. Cheese can be the right substitute for those who don’t want to eat meat.
Vegetarians too might not have the same compunctions about using cheese as they would about meat. On the other hand, some vegetarians may not be completely on board with the use of cheese considering it’s processed by using rennet. It’s largely an individual choice on this matter.
Different varieties of cheese might be chosen depending on their qualities, personal preferences, or the requirements and expectations from a certain recipe.
Using a hard and aged cheese is usually a good choice. Swiss cheese, Romano cheese, and Asiago are all good options. Make sure to cut them into thin pieces, especially if you intend to use them in a sandwich or similar foods.
It’s also possible to use parmesan or manchego cheese for stuffings as a substitute to prosciutto.
10. Chickpeas
Chickpeas are an unlikely but amazing vegan-friendly prosciutto substitute to consider. However, they cannot be used directly and must be prepared first to make them soft. Chickpeas, also known as garbanzo beans, are a type of bean and therefore, should be soaked before consumption.
To do this, add some water to a small pot, then add chickpeas and some salt. If you want, you can heat this pot until the water starts to boil. Give it a couple of minutes, then turn off the heat, cover the pot, and set it aside. Let it stay overnight.
There are ways to do it quicker, like using canned garbanzo beans or using a pressure cooker. However, I think letting it stay overnight works quite well. When soaked overnight, the chickpeas (garbanzo beans) absorb the water and salt and become a bit fluffier and softer.
Once you’re ready to cook, drain the water from the pot. Now, cook the chickpeas in an oven for about 10 minutes, to fully cook them.
Once cooked, you can add these chickpeas to salads as a replacement for prosciutto. If you prefer, it’s also possible to mash these into a paste and use on a sandwich, but it doesn’t look all that appetizing.
Overall, chickpeas bring a salty and subtly nutty flavor with some herby goodness to a recipe. Even though there’s a difference in texture, it works well as a substitute.
11. Toasted Nuts
Salted and toasted nuts are a delicious snack and food in their own right. However, they can also be used as decent vegan substitutes for prosciutto. Almonds and/or walnuts are a good choice for this and they work great in salads or cheese platters. If you’d like more of a herb flavor or spices, it’s worthwhile to toast some paprika with the nuts and add this mix to your recipe.
In a way, these aren’t as much of a substitute for prosciutto in a recipe; instead, they’re more of a replacement. They’re salted, have a stronger nutty flavor (compared to prosciutto), and a different, crunchier texture. It’s quite a treat!
12. Mushrooms And More
Vegan recipes often are liberal with the use of mushrooms, using them as a way to add umami flavor to food, and often to replace or substitute meat in conventional recipes.
Conventional giant portobello mushrooms bring that meaty texture and umami touch to several recipes. Shiitake mushrooms too are a pretty good choice and can work with most recipes.
For sandwiches and burgers, consider pairing mushrooms with thinly cut and fried tofu. Grilled mushrooms can work great here or with salads or cheese platters and several other recipes.
13. Vegan Prosciutto
If you’re vegan and want something that’s as close as possible to prosciutto, your answer might lie with vegan prosciutto.
To be specific, vegan prosciutto is not a single product, but a range of products from different companies and manufacturers, who might use different ways to achieve their desired results.
That said, one of the most popular materials used for making vegan prosciutto is seitan or wheat gluten. Brands might add more ingredients here to get that perfect texture and flavor to match the conventional prosciutto. For example, some brands use chickpea flour with seitan as a way to get a depth of flavor for the plant-based or vegan prosciutto.
Conclusion
If you want the right prosciutto substitutes for your recipe, you’ll have to consider several requirements, including your own taste and recipe preferences. As we see in the list here, plenty of foods can work as suitable substitutes. So, whether it’s your diet preference, availability issues, or just a desire to save money, these substitutes could go a long way.