The USDA Food Safety & Inspection Service requires that processors of ready-to-eat meat products have scientifically valid controls. An experiment was designed to validate the safety of duck prosciutto. Duck breast were inoculated with three strains each of Listeria monocytogenes, Salmonella spp., and Campylobacter spp., and then cured with salt and other ingredients (2-4°C, 4 d), smoked, dried (aW < 0.88), vacuum packaged and stored (23°C, 4 wks). Results indicate reductions for each pathogen investigated.