Ingredients 
The best way to eat prosciutto is out of the paper that the alimentari sliced it into. Or pair it with mozzarella di bufala or some slices of melon for a snack or as an appetiser. Another delicious way to eat prosciutto is between pieces of bread, a panino.
Can Prosciutto Be Eat Raw? Yes, prosciutto can be eaten raw (dried) if it is dry-cured or done in a style such as Parma ham. The other major type of prosciutto is 'cotto', which is a smoked and cooked ham, therefore it is not raw.
What is prosciutto? Prosciutto is a sweet, delicate ham. The word is the Italian for ham, but it is widely used to describe various seasoned and cured air-dried hams. 'Prosciutto cotto' is cooked and 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process).
Additionally, prosciutto is relatively high on fat content. An ounce of prosciutto contains on average 3.5g of fat with 1g of it being saturated fat. Saturated fat negatively impacts the health of the heart and increases “bad” cholesterol levels.
Why is prosciutto expensive? Prosciutto di Parma is a product of superior quality that is highly traceable throughout the entire production process, by quality control inspection stamps and markings. Due to importation costs and its high quality, Prosciutto di Parma may cost more than other cured meats. Dig more about prosciutto crudo.
"The best way to store prosciutto at home is to keep it in the fridge at a maximum temperature of 44°F," he explains, adding, "In order to preserve its natural flavor, you should never keep it close to food like cheese and keep it far away from the light."
Can You Eat Prosciutto Raw? Yes, you absolutely can eat prosciutto raw! It is safe to eat this raw meat because the salt and drying process have created a very low moisture environment that prevents bacterial growth. Raw prosciutto, typically sliced paper thin, is salty with a powerful ham flavor and a pleasant chew. Read about craisins nutrition facts.
Prosciutto Shelf LifeProsciutto is created by drying pork legs covered in salt. The salt coating pulls moisture out of the meat and keeps bacteria from getting in, so prosciutto is safe to eat "raw" straight from the package.
Epidemiologic evidence showed that deli meat was the likely source of this outbreak. In interviews with 11 ill people, all reported eating Italian-style meats, such as salami, mortadella, and prosciutto.
Prosciutto is dictated by legal standards to be made with the same ingredients and strict guidelines: a piece of quality raw ham, sea salt, time (at least one year), and air. And this why this ham delicacy is different from other processed meats. In fact, Prosciutto isn't really a processed meat.
Ham and other salty meats and foods are very dangerous to pets. In addition to being high in fat, they are also very salty which can cause serious stomach ache or pancreatitis.
Until recently, it was one of several Italian meats prohibited by the U.S.D.A. due to an outbreak of swine disease dating to the 1970s. It finally arrived at Di Bruno's last summer, five years after the ban was lifted. “Just because something's from Italy doesn't mean they're using the best pigs,” he said.
In general, red meats (beef, pork and lamb) have more saturated (bad) fat than chicken, fish and vegetable proteins such as beans. Saturated and trans fats can raise your blood cholesterol and make heart disease worse.
Eating healthy should still be delicious.Compared side-by-side, prosciutto is a definite healthier option. Lower in calories and fat than bacon, in moderation it makes for a flavorful ingredient option.
Prosciutto is high in fat and sodium and may not make the healthiest addition to your daily diet. You don't want to eat prosciutto on a regular basis, because it's high in fat and sodium, but it does supply certain nutrients, as well.
The texture should be fine grain, velvety and supple, to the point that it almost melts in your mouth. It should not be chewy, rubbery, or chompy – you don't want it to chew like bubble gum. How long has it been cured? The USDA mandates prosciutto is aged for a minimum of 400 days.
Prosciutto crudo should be deep pink (not brown!) with white ribbons of fat. It should smell sweet. Prosciutto cotto should be pale pink and fairly homogeneous in texture (i.e., no large ribbons of fat). It is similar to the classic American deli ham.
Once you open the package, try to finish the ham within two to four days.
When properly aged and ready for use trim off outside crusty fat and flesh and remove from bone, portion and sell. the meat does not spoil because of the temperature controls, the UV lights and the excessive fat and bone left on the primal cut to protect the inner muscle.
If it's in a vacuum package, you should be fine. As others have said it is cured so it can be left at room temperature. If it was sliced to order I would throw it out.
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