Prosciutto Cooked in Vinegar

Persut col Asedo

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

I learned this dish from Metoda Keber (her real first name is Kristina), the mother of Edi Keber, who produces one of the region’s best Tocais and other excellent wines. Metoda is famous far and wide for this preparation, which is a classic of the local cuisine.


  • tablespoons/25 g unsalted butter
  • 6 slices prosciutto di San Daniele


Melt the butter over low heat in a large skillet until golden. Add the ham slices in a single layer. If they all do not fit, cook 3 at a time. Cover, and cook over very low heat. After 2 minutes, turn the pieces over and cook for 1 minute. Transfer to a plate or pan that you can cover—it is important to keep the ham from drying out. If you are cooking more ham, do so now in the liquid already i