Prosciutto Stock

Preparation info

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By Ben Shewry

Published 2012

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  • 35 g ( oz) shallots, thinly sliced
  • 550 ml (19 fl oz) water
  • 110 g ( oz) free-range locally made chorizo, thinly sliced
  • 110 g ( oz) free-range locally made prosciutto, thinly sliced
  • 75 ml ( fl oz) water, extra caster (superfine) sugar, to taste
  • 4 ml strained lemon juice


In a small saucepan, very gently simmer the shallot in the first measure of water for 1 hour.

Add the chorizo and prosciutto and simmer for 45 minutes, skimming every 5 minutes. Use paper towel to remove any traces of fat. Pass through a fine sieve lined with muslin (cheesecloth) into a clean pan and discard the solids.

Add the second measure of water and season with a small pinch of sugar and the lemon juice.