prosciuttos

Prosciutto is an Italian dry-cured ham, typically served thinly sliced and uncooked. The word "prosciutto" comes from the Latin "perexsuctum," meaning "very dry." It is made from pork, usually the hind leg, and is seasoned with salt and sometimes other spices. The curing process involves salting the meat, followed by a period of drying and aging, which can last from several months to over a year, depending on the type and desired flavor.

There are two main types of prosciutto: prosciutto crudo (raw prosciutto) and prosciutto cotto (cooked ham). Prosciutto crudo is the more common and well-known variety, characterized by its sweet, nutty flavor and delicate texture. It is often served as an appetizer, wrapped around melon or figs, or as part of a charcuterie board. Prosciutto cotto, while also Italian in origin, is cooked and has a milder, more uniform flavor and texture, similar to other cooked hams.

The most famous type of prosciutto crudo is Prosciutto di Parma, which is produced in the Parma region of Italy and is subject to strict regulations regarding its production and quality. Other notable varieties include Prosciutto di San Daniele from the Friuli region. The quality and flavor of prosciutto can vary significantly based on the breed of pig, its diet, the curing environment, and the aging process.