Prosciutto Bread Recipe (aka Homemade Lard Bread) (2024)

FAQs

What does adding lard to bread do? ›

It will make the bread soft and pleasant to eat, but it will not add any notable flavour. If you want to use lard, then it's best to render down some smoked bacon lardons to make your own.

Make a yeast dough, roll it out and shower it with prosciutto, bits of crispy pancetta and cubes of provolone cheese, then roll it up, twist and shape it into a ring, and bake.

Just make sure to pre-cook and cool the bacon or pork belly before adding it to the dough. One last thing: when the bread has cooled after baking, it must be refrigerated because of all the meat and cheese in it.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.

Many restaurants in the western nations have eliminated the use of lard in their kitchens because of the health-related dietary restrictions of many of their customers, and religious pork-based dietary restrictions such as Kashrut and Halal mean that some bakers substitute beef tallow for lard.

The melting point of lard is lower than butter, which means that more air and steam are released during bake times. This results in greater leavening and a flakier texture in baked goods. Lard also has larger fat crystals that leave open spaces as they melt, creating more layers than you would achieve with butter.

The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

Prosciutto (two slices)

Compared side-by-side, prosciutto is a definite healthier option. Lower in calories and fat than bacon, in moderation it makes for a flavorful ingredient option.

Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw").

Yes, you must store your prosciutto bread in the refrigerator since the prosciutto is perishable. It can also be frozen if wrapped airtight in foil, then plastic wrap or a Ziploc freezer bag. It keeps well for about 2 months.

Does prosciutto go bad if not refrigerated? ›

The minute you receive your Prosciutto di Parma

Then, regardless if it's a bone-in or boneless leg, it should be immediately refrigerated in its original packaging. Refrigeration is necessary, especially in warmer environments.

A boneless Prosciutto di Parma can be stored in its vacuum pack up to 12 months, refrigerated at 40 ̊F to 42 ̊F. Once the vacuum seal is broken and slicing begins, the ham can be held under refrigeration up to 40 days. Freezing is not recommended.

Tips for baking with lard in place of butter: You can substitute lard for butter in a 1:1 ratio. You can also use 1/2 butter and 1/2 lard in any recipe, to keep some of the butter's flavor but add in the health benefits of lard.

Egg has protein, fat, water and while the fat and water soften the crumb, the protein helps with strengthening the gluten and capturing more CO2. Eggs are also helping with leavening the dough which adds to the rise. Doughs that have more egg usually rise more, so go ahead and play around a bit!

Honey helps extend the shelf life of baked goods, which in particular is important for loaves of bread that need to stay fresh and moist. Honey is a humectant, a substance that prevents moisture transfer in bakery foods. Honey does not give up water easily; in fact, it collects moisture from the atmosphere.

I add it to bread dough for a super savoury flavour and a wonderful soft texture. I grease tins with it unless I know I am baking for someone who does not eat it, and then I use butter. Always grease a tin with hard fat – it works better than oil.

Lard is used as a fat in baking to create “short,” or tender pastry like that used in pie crusts and for biscuits and cookies. Leaf lard, which has a neutral flavor and smooth texture, is excellent for baking. It's particularly prized for making flaky pie crust.

Any fat will extend the shelf life of a bread compared to a lean dough made with flour, water, salt and yeast. Fats also soften the crust and the crumb of breads. Butter adds a noticeable flavor and aroma of butter to breads. Oven spring is impeded when butter is added.