Cured venison prosciutto

Cured venison prosciutto is a dry-cured, air-dried meat product made from the hind legs of deer, following traditional European charcuterie techniques. The process involves salting the meat and aging it for several months to develop a deep, savory, and slightly gamey flavor. It is a specialty item often associated with artisanal producers in regions with strong hunting traditions, such as parts of the United States and Europe.

🍽️ Nutrition at a glance

This dish is extremely high in protein and very low in carbohydrates, with a moderate to high fat content depending on the cut and trimming. It is a dense source of iron, zinc, and B vitamins, particularly B12, and a single serving can contain a significant portion of daily protein needs.

Nutrition breakdown

Calories	160 kcal
Protein	22 g
Carbs	0 g
Fat	8 g
Fiber	0 g
Sugar	0 g
Sodium	680 mg
Iron	2.5 mg
Zinc	3.8 mg
Vitamin B12	2.1 mcg
Niacin (B3)	5.2 mg
Phosphorus	220 mg
Selenium	18 mcg
Potassium	310 mg
Vitamin B6	0.4 mg

Per 2 oz (56 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents a fusion of ancient preservation methods with modern game meat utilization, often prized in gourmet and charcuterie circles. Nutritionally, it's a concentrated source of nutrients, but its high sodium content from the curing process is a key consideration.