Prosciutto
Prosciutto is a raw, cured Italian ham, traditionally eaten cold and uncooked — which puts it in the same caution category as other raw cured meats, carrying a small Listeria and toxoplasmosis risk unless cooked first.
Last updated: September 2026 Cross-checked against NHS guidance
Prosciutto is pork leg that's been salt-cured and air-dried for months, sometimes over a year, without being cooked at any point — a preservation method that produces its distinctive delicate, silky texture and concentrated flavour, but which also means it falls into the same food-safety category as other raw cured meats like uncooked chorizo, coppa, or bresaola: because it's never heated during production, there's a small risk of Listeria and, less commonly, toxoplasmosis, both of which matter more in pregnancy than for most people. This is a genuinely different situation from cooked ham or pancetta that's been fried — prosciutto is specifically meant to be eaten cold and raw, which is exactly the preparation that carries the caution. NHS-style guidance on cured, uncooked meats generally recommends either cooking them thoroughly (frying prosciutto briefly, or using it in a cooked dish, is a common approach) or being aware of the small added risk if eating it cold, similar to the caution already applied to other raw cured meats on this site.
What to be aware of
- Traditional cold, raw prosciutto carries a small Listeria and toxoplasmosis risk, the same category as other uncooked cured meats.
- Cooking prosciutto briefly — a couple of minutes in a hot pan until crisp, or added to a hot dish — removes the concern entirely.
- Prosciutto cotto (cooked prosciutto, distinct from the more common raw prosciutto crudo) is safe without further cooking, since it's already been heat-treated during production — check the label if you're unsure which type you have.
- If eating raw prosciutto cold, buy it freshly sliced and eat promptly rather than from a pack that's been open in the fridge for a while.
What to eat instead
- Ham — Cooked ham, hot or freshly sliced, doesn't carry the same raw-cured-meat risk as traditional prosciutto.
US guidance
The FDA advises pregnant women to avoid uncooked deli and cured meats, including prosciutto, unless heated to steaming hot first — a more cautious line than NHS guidance, which allows cold consumption.