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The least common leg used in restaurants but most traditional way it’s sold in Italy. Most purchase a bone-in leg because of its beautiful display for on-site hand-slicing or carving. Traditionalists will say that you get a natural, untouched flavor from an unpressed, bone-in leg. Unlike deboned legs, bone-in prosciutto continues curing until it is sliced or refrigerated.
The most traditional leg found in the U.S. and most commonly used in foodservice settings because of their ease of use.
A popular option in restaurants to showcase the beauty of the leg. It’s a more natural shape, which causes traditionalists to say its flavor is untouched because it hasn’t been pressed. However, you’ll get the same yield here as pressed, boneless legs. This leg can sometimes require the larger, circular blade typically found on a hand-crank slicer.
Rectangular and pressed for ease-of-use on a slicer. It’s boneless, mostly skinless and offers 100% yield for both foodservice and retail customers.
A convenient option for those without a slicer. Common users include pizza shops, wine bars, delis and other independent operators. Pre-sliced can help maintain consistency and doesn’t continually require training staffers on how to work with a leg. It also makes it easier to calculate the cost of each slice.
