Flavors of Italy

Prosciutto
A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog. The meat is pressed creating a texture that is firm and dense. It is then rubbed with salt, seasoned with pepper and a few spices, and air-dried to cure, giving it a rich rosy-brown color. It is typically available as a bone-in ham, as a boneless ham to be cut into paper-thin slices for serving.

When prosciutto is served raw, it is referred to as "prosciutto crudo" (or prosciutti in plural form), and is most often eaten as an appetizer. Prosciutto can be served raw since it has been cured. When cooked, it is generally boiled and referred to as "prosciutto cotto", which becomes an excellent deli sandwich meat or a nice complement to a main dish. Prosciutto di Parma (also known as prosciutto Parma or prosciutto Parma style)is a meat that comes from the Parma region of Italy or made in the style and flavor of Parma prosciutto. When considered a Parma prosciutto, the meat is seasoned with select spices and herbs and then dry cured for almost a year.