Fried Prosciutto

A 16th century Italian Recipe, translated into English by Shannon Wanty

Romoli, Domenico: La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

V.69 p156v Presciutto soffritto. (Fried Prosciutto.)

Take slices of prosciutto that aren't too thin, oily, or lean, put them in a clean frying pan, and when they are mostly cooked, put in with them some sage leaves, pepper, cinnamon, half a beaker of cooked must, and half a beaker of strong vinegar, and when it has finished cooking, put it all onto a plate, and it will be good hot, and better cold.