Can You Freeze Proscuitto?
Does anyone have any experience with this? I imagine that to be successful, one would need to separate all the slices with individual sheets of wax paper or something like it. But what's the texture of the proscuitto like once it thaws? The same?
I don't know about the packaged stuff, but it would ruin much of the point of freshly sliced prosciutto - the aroma and the really smooth texture. But it's fine for slivering or dicing for every day purposes and it's certainly better than letting it get leathery and off-smelling sitting in the fridge too long.
Prosciutto is cured in the open air. It's salted and dried, so a whole one doesn't need freezing, at least if you keep it covered and refrigerated.
However, partial freezing makes it easier to cut paper-thin slices.
If you mean keeping pre-sliced meat, refrigeration does fine for a week or so, though it tends to soften.