Learning to make prosciutto at home, with help from a maestro’s class

  • Mike Masciantonio, an instructor with the American Italian Club in Aliquippa, displays his ham during a prosciutto-making class at the American Italian Club, Saturday, March 13, 2021, in Aliquippa, Pennsylvania. (Alexandra Wimley/Pittsburgh Post-Gazette/TNS)

  • Instructor Mike Masciantonio, of the American Italian Club in Aliquippa, Pennsylvania, demonstrates to attendees how to remove the bone from a pig leg during a prosciutto-making class, Saturday, Jan. 23, 2021, at the club. The class has been happening annually since 2009 to celebrate Italian traditions and teach students to cure a ham. (Alexandra Wimley/Pittsburgh Post-Gazette/TNS)

  • Joseph Almonte, Sr., of Raccoon Township, helps his son Joseph Almonte, Jr., of Center Township, during a prosciutto-making class at the American Italian Club in Aliquippa, Pennsylvania on Saturday, Jan. 23, 2021. The class has been happening annually since 2009 to celebrate Italian traditions and teach students to cure a ham. (Alexandra Wimley/Pittsburgh Post-Gazette/TNS)

  • Patrick Dicicco, of Aliquippa, prepares the leg of a pig during a prosciutto-making class at the American Italian Club in Aliquippa, Pennsylvania on Saturday, Jan. 23, 2021. The class has been happening annually since 2009 to celebrate Italian traditions and teach students to cure a ham. (Alexandra Wimley/Pittsburgh Post-Gazette/TNS)

PITTSBURGH — Mike Masciantonio has taught the art of making prosciutto at the American Italian Club in Aliquippa, Pennsylvania, for more than a decade. Which is kind of funny, because he never liked prosciutto much as a kid, preferring the dried Italian sausages his maternal grandfather, Angelo Bufalini, learned to make in Italy’s Lazio region before immigrating to the U.S. in 1920.