Prosciutto Day
Food DaysWhat Is Prosciutto Day?
November 11th is "Prosciutto Day" in Japan. The date is inspired by the long-standing Spanish tradition of processing pork into cured ham on St. Martin's Day, November 11th, in Spain, a country known for its prosciutto and cured ham production. It was established by the Japan Prosciutto Association.
A Holiday Rooted in a Traditional Spanish Custom
Prosciutto and cured ham are made by salting pork and aging it over an extended period, developing a distinctive flavor and texture.
- Origin: inspired by Spain's traditional custom of processing pork into preserved meat on St. Martin's Day
- Purpose: to spread the appeal of prosciutto and its deep culture of craftsmanship to Japan
- Its connection to St. Martin's Day: November 11th is also a feast day marking harvest festivals in Western Europe, and preserving food around this time of year is a custom seen in many regions
The Depth Behind Slowly Aged Prosciutto
Prosciutto is made through a process of salting, drying, and long aging, with flavor and price varying significantly based on how long it's aged. The more time and effort invested, the deeper the flavor that results.
Tips for Marking This Day
- Enjoy your favorite prosciutto paired with wine
- Make a salad or pasta dish using prosciutto
- Look into Spanish food culture and St. Martin's Day traditions
- Compare prosciuttos aged for different lengths of time
Slowly Aged Flavor Melts in Your Mouth
The flavor of prosciutto, nurtured over a long period of time, is truly the crystallization of skilled craftsmanship. November 11th is a day to savor that deep flavor slowly.