I never heard of flour being used in making prosciutto.

I googled it and in all the results I got, there is no mention of flour — here are a couple:

http://en.wikipedia.org/wiki/Prosciutto
http://italianfood.about.com/od/curedmeats/r/blr0698.htm

I could be wrong but I don’t think you have to worry about flour with prosciutto. I do think you need to watch out for nitrates, however.

I followed you here from Kelly’s web site. I’ve enjoyed your informative comments on her topics. Thanks.

Here is my question for you. In fact, I have just a week or so ago sent an e-mail to a prociutto manufacturer asking the following questions and have received no reply. I have read or heard somewhere that the traditional method for curing prociutto involves a step of dredging the meat in flour repetitively during the aging process. At the end this coating is scraped off and the meat is then used.

So thinking from a GF point of view, how does this affect the finished product. Is the flour somehow washed off? Does it penetrate the meat?

I have checked the ingredient lists of several companies. Never is flour or wheat mentioned. Is modern prociutto no longer processed this way?

Tell me what you know. Thanks,

Mary A.

JeanLuc
mydailywellnesstip