This bread is inspired by a true Italian classic: prosciutto bread, also known as lard bread, from Napoli, Italy. It’s a rich, savory bread made with cured meats, black pepper, and lard, and it’s especially popular around Easter.
This version keeps all of that flavor and tradition, but swaps in sourdough for a deeper, more developed taste. The result is a soft, slightly chewy bread with a rich crumb, pockets of salty meat, and just enough pepper to balance everything out. It’s the kind of bread you slice once and keep going back for.
The lard is what really defines this bread. It creates a tenderness and richness that olive oil just doesn’t replicate, while also carrying the flavor of the fillings throughout the dough. Paired with an overnight cold proof, you get something that feels both rustic and intentional.
Sourdough Prosciutto Bread
Ingredients
- 87 g sourdough starter
- 355 g water
- 536 g bread flour
- 12 g sea salt
- 4 tbsp pork lard (68 g)
- 1 tbsp black pepper freshly cracked
- 100 g prosciutto (3.4 oz.)
- 30 g pepperoni (1 oz.)
- 42 g salami (1.5 oz.)
- 80 g mild provolone (2.8 oz.)
Instructions
- In a stand mixer, combine the 87 g sourdough starter, 355 g water, and 536 g bread flour, mixing on low-medium until no dry flour remains and a rough dough forms. Cover and let the dough rest for about one hour.
- After resting, add the 12 g sea salt little by little and mix on low-medium for about 5 minutes, allowing the dough to develop strength and become smoother.
- Begin incorporating the 4 tbsp pork lard (68 g) gradually, adding a little at a time and letting it fully absorb before adding more, until it is completely incorporated into the dough. Once all the lard is incorporated, knead on low-medium for 5 minutes.
- Add the 1 tbsp black pepper, meats (100 g prosciutto (3.4 oz.), 30 g pepperoni (1 oz.), 42 g salami (1.5 oz.),), and 80 g mild provolone (2.8 oz.), then continue mixing until the dough is smooth, elastic, and the fillings are evenly distributed.
- Cover and transfer the dough to a warm place and let it rise until doubled in size.
- Once risen, divide the dough into four equal pieces, about 300 grams each. Flatten each piece into a rectangle, then roll it into a loaf shape.
- Place the shaped loaves onto a parchment-lined and floured baking tray, cover with a towel, and refrigerate overnight.
- The next day, remove the loaves from the fridge and let them come to room temperature for about one hour while you preheat the oven to 400°F.
- Brush the loaves with melted lard, score the tops, and place a few ice cubes under the parchment on the tray to create steam.
- Bake for about 45 minutes, or until the loaves are golden brown.
