All About Prosciutto
Your complete guide to prosciutto - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Prosciutto Last?
Storage times and freshness tips for prosciutto in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
whole leg, unsliced (fridge)Up to 6 months (sometimes longer, depending on curing and initial quality).
Signs of Spoilage
Excessive or colored mold growth on the rind (beyond natural white mold, which is usually harmless but should be cleaned), rancid or off-odors, soft or mushy spots, signs of insect activity.
How to Check
Visually inspect the entire surface for unusual mold or damage. A healthy whole leg will have a firm rind. Smell the surface – it should have a pleasant, cured aroma. If storing in a cool pantry, ensure it's truly cool (below 60°F/15°C) and dry with good air circulation; otherwise, refrigeration is safer for home use.
Storage Tips
While traditionally stored in cool, dry cellars, a modern home refrigerator is often the safest and most practical option for a whole leg once purchased. If it comes pre-wrapped, keep it in its original packaging until ready to cut. Wipe down any natural white mold with a cloth dampened with white wine or olive oil before slicing.
whole leg, once cut (fridge)2-4 weeks
Signs of Spoilage
Dried out and hardened cut surface, sour or rancid smell, sticky or slimy cut surface, green/black/fuzzy mold on the cut surface or near the exposed bone (if bone-in).
How to Check
Regularly check the cut surface. Perform a smell test near the exposed meat. Visually inspect for mold or discoloration. The exposed surface will naturally dry and darken slightly; this is normal, but sliminess or colored mold indicates spoilage.
Storage Tips
Cover the cut surface tightly with plastic wrap, or ideally, use a piece of its own fat rind (secured with plastic wrap) to prevent drying and oxidation. Replace the covering after each use. Store in the refrigerator. Slice only what you intend to use to maintain freshness of the rest of the leg.
freezer (sliced or whole)1-3 months for best quality; safe for up to 6 months but texture may degrade.
Signs of Spoilage
Freezer burn (dry, discolored, leathery patches), significant changes in texture (crumbly or mushy after thawing), off-flavors or odors upon thawing (which would then be checked as 'opened fridge' prosciutto).
How to Check
Before freezing, ensure no spoilage signs are present. After thawing, check for characteristic spoilage signs (smell, visual, touch) as you would for opened refrigerated prosciutto. Freezer burn is a quality issue, not a safety one, but indicates degraded quality.
Storage Tips
Wrap tightly in plastic wrap, then aluminum foil, or use a vacuum sealer to prevent freezer burn. For whole pieces, consider portioning before freezing for easier use. Thaw slowly in the refrigerator. Freezing can slightly alter the delicate texture of prosciutto, making it a bit softer or less firm, so it's best for applications where texture is less critical (e.g., cooked dishes) or for very short-term freezing.
unopened package (fridge)Up to 2 months past 'best by' date, if vacuum-seal remains intact and undamaged.
Signs of Spoilage
Puffy or bloated packaging (indicates gas production by spoilage bacteria), distinct sour or foul odor upon opening, significant discoloration (green, grey, or excessive dark spots not typical of cured meat), slimy or sticky texture.
How to Check
Visually inspect the package for any signs of swelling or damage. If the package is compromised or past its date, open it cautiously and perform a smell test. A fresh prosciutto should have a pleasant, slightly salty, cured meat aroma.
Storage Tips
Always check the 'best by' or 'use by' date. Store in the coldest part of your refrigerator. Do not purchase if packaging is damaged or already puffy.
opened package (fridge)3-7 days
Signs of Spoilage
Strong, sour, ammonia-like, or putrid smell; sticky, slimy, or tacky surface texture; noticeable discoloration (darker, green, grey, or fuzzy white/colored mold not typical of cured rind); excessively dry and brittle edges (though some drying is normal).
How to Check
Smell test is crucial: If it smells anything other than its characteristic salty, savory aroma, discard it. Visually inspect for any mold or significant color changes. Touch the surface – it should feel slightly moist but not slimy or sticky.
Storage Tips
To extend freshness, wrap tightly in plastic wrap, then an additional layer of aluminum foil, or place in an airtight container to minimize air exposure and drying. Consume as quickly as possible. Discard if any spoilage signs are present, even if within the suggested duration.