Prosciutto di Parma

Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Prosciutto is made from either a pig’s or a wild boar’s ham (hind leg or thigh), and the base term prosciutto specifically refers to this product. Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example “prosciutto cotto d’agnello” (“lamb prosciutto”). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.

Commonly associated with Friuli and Emilia, the most renowned and expensive legs of prosciutto come from central and northern Italy.

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