Spicy Prosciutto Spread

Using: The Bottom
Recipe courtesy of Chef Rob Andreozzi
Servings/Yield 7 cups

Although spreadable salumi is typically made of different parts of the pig, there’s no reason you couldn’t make it with prosciutto crudo, along with tomato paste, garlic, chiles and a few other spices. The result is a spicy, ‘nduja-like spread that can be used in a variety of dishes across the menu, such as on pizza to complement the sauce, a spread on fresh, warm bread, and a flavorful addition to a pasta dish. The recipe is best when using the end piece for its distinctly sweet flavor, though it’s perfect with any leftover Prosciutto di Parma meat scraps you have in the kitchen after a shift.


1000 grams Prosciutto di Parma, crudo
550 grams Calabrian chiles, seeded (reserve seeds to add for desired spice)
100 grams tomato paste
40 grams garlic
5 grams onion powder
10 grams black pepper
10 grams paprika
5 grams dry oregano
100 grams red wine vinegar


Trim the skin off prosciutto, (preferably a leg with no slicer life left) and remove any sinew/tendon. Cut into 1/2-inch to 1-inch cubes.

In food processor, combine Calabrian chile, tomato paste and garlic, blend until no large garlic or chile pieces remain. Add onion powder, paprika, pepper and oregano and stir to incorporate. Toss Prosciutto di Parma with chile and herb mixture and freeze on sheet trays until nearly frozen.

Set up meat grinder with a 3/8-inch or 1/4-inch die. Run prosciutto through grinder 2 times, re-chilling between grinds if necessary. Once ground, move to mixer fitted with the paddle attachment, add red wine vinegar and paddle just until incorporated.