Best prosciutto, according to chefs
Three picks, each tied to a named taster and a public source — from Andrew Carmellini and Paul Kahan. Recommendations come from americastestkitchen.com and italymagazine.com.
Meats · The ranking
- 1Top pick
Volpi Traditional Prosciutto
Chosen by- America’s Test Kitchen tasting panel
Won America’s Test Kitchen’s supermarket prosciutto tasting, served plain and in chicken saltimbocca: “tender” and “buttery” with “a very nice porky complexity” and a “salty punch.” Tasters called its very thin slices “silky” and “ultrasupple.” Cured for nine months in Missouri from just pork and sea salt.
- 2
La Quercia Prosciutto Americano
Chosen by- Paul KahanChef · One Off Hospitality, Chicagooneoffhospitality.com ↗
- Andrew CarmelliniChef, Locanda Verde · NYCWikipedia ↗
Also chosen by- America’s Test Kitchen tasting panel source ↗
An Iowa prosciutto made from humanely raised pork, and the first organic prosciutto in the US. Kahan: “The best prosciutto you can get in America, hands down.” Carmellini: “The most amazing prosciutto I’ve ever seen outside Italy.” An earlier America’s Test Kitchen taste-off also voted for it over the Italian imports. Look for it at Whole Foods and some Costco stores.
- 3
Del Duca Prosciutto
Chosen by- America’s Test Kitchen tasting panel
America’s Test Kitchen’s Best Buy, cured for just over a year in Rhode Island: “a nice porky sweetness” and a “clean” but “intense” flavor. Thicker than the winner but moist and “supple.” In sum: “Buttery, nutty, complex. This is good stuff.”
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Questions, answered
- What is the best prosciutto, according to chefs?
- MyTastr’s top pick is Volpi Traditional Prosciutto, chosen by America’s Test Kitchen tasting panel. Won America’s Test Kitchen’s supermarket prosciutto tasting, served plain and in chicken saltimbocca: “tender” and “buttery” with “a very nice porky complexity” and a “salty punch.” Tasters called its very thin slices “silky” and “ultrasupple.” Cured for nine months in Missouri from just pork and sea salt. Source: americastestkitchen.com ↗
- What are the other top picks for prosciutto?
- No. 2 is La Quercia Prosciutto Americano, chosen by Paul Kahan (James Beard Award–winning chef, Chicago); Andrew Carmellini (Locanda Verde). No. 3 is Del Duca Prosciutto, chosen by America’s Test Kitchen tasting panel. Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.