Prosciutto

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Prosciutto ( prə-SHOO-toh, proh-; Italian: [proʃˈʃutto]), also known as prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of prosciutto crudo, each with degrees of protected status, but the most prized are Prosciutto di Parma DOP, from Emilia-Romagna, and Prosciutto di San Daniele DOP, from Friuli-Venezia Giulia. Unlike speck (Speck Alto Adige) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In Italian, prosciutto is the ordinary word for "ham", and is therefore used in Italy for every type of ham, including the dry-cured type (prosciutto crudo or simply crudo) and the cooked type (prosciutto cotto). In English-speaking countries, "prosciutto" usually means Italian prosciutto crudo or similar uncooked dry-cured hams made elsewhere, and usually does not include any other types. However, since the word prosciutto...

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