Prosciutto vs. Bacon

You may see prosciutto and mistake it for bacon, and you may even think it tastes somewhat similar. However, though they do have some slight similarities, the battle of prosciutto vs. bacon actually provides many differences, including how they are prepared, their flavor, how they’re served, and more.

Prosciutto vs. Bacon: What is the Difference?

There are several differences when we discuss prosciutto vs. bacon. Below are the most glaring and unique characteristics of each.

Appearance and Taste

Bacon is smoked using many different types of wood, and they give each cut a different flavor, like the example of applewood bacon. In contrast, prosciutto is prepared using a more strict method, so there aren’t as many variants. In most cases, prosciutto has a sweet and salty taste with a buttery texture.

The appearance of both products can also be quite different. After it’s prepared, prosciutto has a salmon pink color, and it is almost always cut into paper-thin slices. Each slice has a streak of fat. Alternatively, after bacon is smoked and prepared, it typically has a deeper pink color with a golden rind, and it may be cut thinly or in thicker pieces.

Salt And Health Differences

If you’re looking for the healthiest possible health option, then neither prosciutto nor bacon is the best option because they both contain a lot of salt. Bacon contains the most salt. One slice contains about 1,700 milligrams of sodium, which makes up about 70% of your daily allowance. Eat more than that on a daily basis, and you could start to experience health problems, including high blood pressure, stroke, and heart disease.

By comparison, prosciutto contains less salt, but it’s by no means considered a healthy option. Two slices will contain about 700 milligrams of sodium. 

Difference In Preparation

One of the most significant differences in the discussion of prosciutto vs. bacon is how both meats are prepared. Here is a step-by-step process for each so you can see the differences.

How Prosciutto is Prepared

Preparing prosciutto starts by taking the meat from the pig’s hind leg and then curing and cooking it for a full year by:

1. Heavily salting the meat and then refrigerating it for a week.
   
2. Then the meat is taken out and salted once more before being hung in a refrigerator again for two to three months. The purpose of this is to allow the salt to absorb thoroughly into the meat.
   
3. The prosciutto is taken out of the refrigerator and washed to remove the salt. It is again hung for a few more days before the meat is softened with pepper, salt, and a lard mixture that keeps it from drying out.
   
4. It is again hung up for three months, this time at room temperature, so it can begin to dry and harden.
   
5. Next, it’s moved to a space that has less air and light so it can cure completely. It’s typically left there for nine months to three years. The time can vary, but by law, it must be hung for at least 400 days.

How Bacon is Prepared

The process of preparing bacon is much more simple, but it still needs some care. Bacon is first taken from the pig’s belly. 

1. The meat is then dry-cured with a seasoning of sodium, salt, nitrates, and occasionally sugar.
   
2. The meat is left to hang for one to two weeks before it’s rinsed off.
   
3. Next, a smoker is used to provide extra flavor. Then, the meat is left to air dry for between three weeks to several months.
   
4. Then, the bacon is given extra flavor with curing ingredients, like salt, sugar, and various seasonings.
   
5. Finally, the meat is cold-smoked.

Prosciutto vs. Bacon: Similarities

Although they have a fair share of differences, there are some similarities in the discussion of prosciutto vs. bacon. Among them is that both are cuts of pork that are taken from pigs. They both also undergo a dry-curing preparation process that uses salt as a preservative to give each meat its taste. 

It’s true both products have different appearances, and an experienced individual would likely be able to point out one or the other without much effort. With that said, both can tend to look similar, which often makes them often interchangeable in many of the same dishes. In many cases, the casual diner might not be able to tell the difference when bacon or prosciutto is cooked into a meal.

Best Substitutes for Bacon

If you enjoy the taste of bacon as much as the next person, but you want to try something new but similar, then you’re in luck because there are many alternatives to consider. These are both vegan and non-vegan options.

Beef Bacon

Beef is always a popular option, and it can often have a similar texture to bacon. Also, like bacon, you shouldn’t eat beef in large quantities as it can be unhealthy. Beef is a leaner option, and it’s very tasty.

Pancetta

This is the Italian version of bacon, and so it has many similarities, including the texture and taste. It is made from salt-cured pork belly, but it’s cured and not smoked. It also goes well as a substitute in your recipes.

Turkey Bacon

You’ve probably known someone that prefers turkey bacon instead of standard bacon because it is a healthy alternative and also tastes great at breakfast. This is a white meat that is cured and smoked, so it has a similar taste.

Duck Bacon

Yes, bacon can come from ducks too. In this case, it comes from the breast of a duck, so it’s not as fatty as bacon. It’s typically cut thicker, so you won’t have the same crunch if that’s important. 

Salmon Rashers

No, it won’t taste quite like bacon, but if you’re looking for something to fill the place of bacon, then it will work. This is made from salmon, so keep that in mind. However, rashers have a similar crisp.

Salt Pork

This type of pork comes from the lower portion of the pork belly, so it does come with some fat. It’s also saltier. However, its flavor is very rich, and it works well as a topping for chowders and on bean and veggie dishes.

Guanciale

Guanciale is made from pork cheek, and while it doesn’t taste exactly like bacon, it’s a great substitute. It is a fattier option that has a buttery taste that makes it great on sandwiches. 

Bacon recipes

If you’re on the bacon end of the prosciutto vs. bacon argument, you’ll be happy to hear that there are various recipes that are elevated with a bit of this classic meat. Here are some of our favorites:

• Bacon Rigatoni and Asparagus – Bacon is the star of this tasty pasta dish.

• Bacon, Spinach, and Cheese Quiche – A classic quiche made better with bacon.

• Southwest Bacon Burger – A burger is always made better with bacon!

• Bacon Cheese Loaded Grilled Potatoes – Cheese, potatoes, and bacon make the perfect combination.

• Bacon Tomato Pasta – A tasty tomato-inspired pasta improved by bacon.

Prosciutto Recipes

If you instead prefer the flavors of prosciutto when you think of prosciutto vs. bacon, then try some of these tasty recipes.

• Cheese Stuffed Chicken Breasts – This prosciutto dish is tasty and healthy.

• Roasted Cod with Prosciutto and Fresh Sage – Cod is always made better with the inclusion of Prosciutto.

• Charcuterie Board – Add prosciutto to your board, and your guests will thank you.

• Savory Creamy Ham Fettuccine – This pasta benefits from a healthy dose of prosciutto.

Conclusion

As you can see, there are a variety of differences when it comes to the discussion of prosciutto vs. bacon. While both are delicious and make for great ingredients, their flavors, health profiles, and preparation are very different. Still, don’t hesitate to try either one when you get the chance.