Prosciutto
Overview
 
Prosciutto or Parma ham is a dry-cured ham
Dry-cured ham
Dry-cured ham originated as a meat preservation process. Through dry-curing, the ham can be stored for several months. The processing technology is based on traditional knowledge passed from one generation to the other...

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

Commonly associated with Friuli
Friuli
Friuli is an area of northeastern Italy with its own particular cultural and historical identity. It comprises the major part of the autonomous region Friuli-Venezia Giulia, i.e. the province of Udine, Pordenone, Gorizia, excluding Trieste...

 and Emilia
Emilia (region of Italy)
Emilia is a historical region of northern Italy which approximately corresponds to the western and north-eastern portions of today’s Emilia-Romagna region...

, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma
Parma
Parma is a city in the Italian region of Emilia-Romagna famous for its ham, its cheese, its architecture and the fine countryside around it. This is the home of the University of Parma, one of the oldest universities in the world....

, and San Daniele
San Daniele del Friuli
San Daniele del Friuli is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine....

, in Friuli-Venezia Giulia
Friuli-Venezia Giulia
Friuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...

. It is also well known in Croatia
Croatia
Croatia , officially the Republic of Croatia , is a unitary democratic parliamentary republic in Europe at the crossroads of the Mitteleuropa, the Balkans, and the Mediterranean. Its capital and largest city is Zagreb. The country is divided into 20 counties and the city of Zagreb. Croatia covers ...

 (Dalmatia
Dalmatia
Dalmatia is a historical region on the eastern coast of the Adriatic Sea. It stretches from the island of Rab in the northwest to the Bay of Kotor in the southeast. The hinterland, the Dalmatian Zagora, ranges from fifty kilometers in width in the north to just a few kilometers in the south....

, Croatian Littoral
Croatian Littoral
The Croatian Littoral is a geographical term that refers to the narrow coastal strip along the Adriatic Sea in Croatia extending from east the city Rijeka south to Karlobag...

, Lika
Lika
Lika is a mountainous region in central Croatia, roughly bound by the Velebit mountain from the southwest and the Plješevica mountain from the northeast. On the north-west end Lika is bounded by Ogulin-Plaški basin, and on the south-east by the Malovan pass...

 and Istria
Istria
Istria , formerly Histria , is the largest peninsula in the Adriatic Sea. The peninsula is located at the head of the Adriatic between the Gulf of Trieste and the Bay of Kvarner...

), parts of western Slovenia
Slovenia
Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...

 (Kras
Kras
Karst ; also known as the Karst Plateau, is a limestone borderline plateau region extending in southwestern Slovenia and northeastern Italy. It lies between the Vipava Valley, the low hills surrounding the valley, the westernmost part of the Brkini Hills, northern Istria, and the Gulf of Trieste...

, Vipava Valley
Vipava Valley
The Vipava Valley is a valley located in the Slovenian Littoral, between the towns of Nova Gorica and Vipava.-Geography:It is a narrow valley, serving as the main passage between Friulian lowland and central Slovenia, and thus also an important corridor connecting Northern Italy to Central Europe...

), Herzegovina
Herzegovina
Herzegovina is the southern region of Bosnia and Herzegovina. While there is no official border distinguishing it from the Bosnian region, it is generally accepted that the borders of the region are Croatia to the west, Montenegro to the south, the canton boundaries of the Herzegovina-Neretva...

, Montenegro
Montenegro
Montenegro Montenegrin: Crna Gora Црна Гора , meaning "Black Mountain") is a country located in Southeastern Europe. It has a coast on the Adriatic Sea to the south-west and is bordered by Croatia to the west, Bosnia and Herzegovina to the northwest, Serbia to the northeast and Albania to the...

 (Njeguši
Njeguši
Njeguši is a village in southern Montenegro, within Cetinje municipality. It is located on the slopes of Mount Lovćen, within Lovćen national park....

) and Serbia
Serbia
Serbia , officially the Republic of Serbia , is a landlocked country located at the crossroads of Central and Southeast Europe, covering the southern part of the Carpathian basin and the central part of the Balkans...

 (Zlatibor
Zlatibor
Zlatibor is a mountain region situated in the western part of Serbia, a part of the Dinaric Alps.The mountain range spreads over an area of 300 km², 27 miles in length, southeast to northwest, and up to 23 miles in width. The highest peak is Tornik at 1496 m...

 and Užice
Užice
Užice is a city and municipality in western Serbia, located at the banks of the Đetinja river. It is the administrative center of the Zlatibor District...

) where it is known as pršut/a.
The word prosciutto derives from the Latin perexsiccatus (perexsicco), which gave way to the modern Italian word prosciugare, meaning "to thoroughly dry"; the Portuguese presunto
Presunto
Presunto is the name given to dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.Among the wide variety of presuntos in Portugal, the most famous are presunto from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local...

has the same etymology.
Encyclopedia
Prosciutto or Parma ham is a dry-cured ham
Dry-cured ham
Dry-cured ham originated as a meat preservation process. Through dry-curing, the ham can be stored for several months. The processing technology is based on traditional knowledge passed from one generation to the other...

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

Commonly associated with Friuli
Friuli
Friuli is an area of northeastern Italy with its own particular cultural and historical identity. It comprises the major part of the autonomous region Friuli-Venezia Giulia, i.e. the province of Udine, Pordenone, Gorizia, excluding Trieste...

 and Emilia
Emilia (region of Italy)
Emilia is a historical region of northern Italy which approximately corresponds to the western and north-eastern portions of today’s Emilia-Romagna region...

, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma
Parma
Parma is a city in the Italian region of Emilia-Romagna famous for its ham, its cheese, its architecture and the fine countryside around it. This is the home of the University of Parma, one of the oldest universities in the world....

, and San Daniele
San Daniele del Friuli
San Daniele del Friuli is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine....

, in Friuli-Venezia Giulia
Friuli-Venezia Giulia
Friuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...

. It is also well known in Croatia
Croatia
Croatia , officially the Republic of Croatia , is a unitary democratic parliamentary republic in Europe at the crossroads of the Mitteleuropa, the Balkans, and the Mediterranean. Its capital and largest city is Zagreb. The country is divided into 20 counties and the city of Zagreb. Croatia covers ...

 (Dalmatia
Dalmatia
Dalmatia is a historical region on the eastern coast of the Adriatic Sea. It stretches from the island of Rab in the northwest to the Bay of Kotor in the southeast. The hinterland, the Dalmatian Zagora, ranges from fifty kilometers in width in the north to just a few kilometers in the south....

, Croatian Littoral
Croatian Littoral
The Croatian Littoral is a geographical term that refers to the narrow coastal strip along the Adriatic Sea in Croatia extending from east the city Rijeka south to Karlobag...

, Lika
Lika
Lika is a mountainous region in central Croatia, roughly bound by the Velebit mountain from the southwest and the Plješevica mountain from the northeast. On the north-west end Lika is bounded by Ogulin-Plaški basin, and on the south-east by the Malovan pass...

 and Istria
Istria
Istria , formerly Histria , is the largest peninsula in the Adriatic Sea. The peninsula is located at the head of the Adriatic between the Gulf of Trieste and the Bay of Kvarner...

), parts of western Slovenia
Slovenia
Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...

 (Kras
Kras
Karst ; also known as the Karst Plateau, is a limestone borderline plateau region extending in southwestern Slovenia and northeastern Italy. It lies between the Vipava Valley, the low hills surrounding the valley, the westernmost part of the Brkini Hills, northern Istria, and the Gulf of Trieste...

, Vipava Valley
Vipava Valley
The Vipava Valley is a valley located in the Slovenian Littoral, between the towns of Nova Gorica and Vipava.-Geography:It is a narrow valley, serving as the main passage between Friulian lowland and central Slovenia, and thus also an important corridor connecting Northern Italy to Central Europe...

), Herzegovina
Herzegovina
Herzegovina is the southern region of Bosnia and Herzegovina. While there is no official border distinguishing it from the Bosnian region, it is generally accepted that the borders of the region are Croatia to the west, Montenegro to the south, the canton boundaries of the Herzegovina-Neretva...

, Montenegro
Montenegro
Montenegro Montenegrin: Crna Gora Црна Гора , meaning "Black Mountain") is a country located in Southeastern Europe. It has a coast on the Adriatic Sea to the south-west and is bordered by Croatia to the west, Bosnia and Herzegovina to the northwest, Serbia to the northeast and Albania to the...

 (Njeguši
Njeguši
Njeguši is a village in southern Montenegro, within Cetinje municipality. It is located on the slopes of Mount Lovćen, within Lovćen national park....

) and Serbia
Serbia
Serbia , officially the Republic of Serbia , is a landlocked country located at the crossroads of Central and Southeast Europe, covering the southern part of the Carpathian basin and the central part of the Balkans...

 (Zlatibor
Zlatibor
Zlatibor is a mountain region situated in the western part of Serbia, a part of the Dinaric Alps.The mountain range spreads over an area of 300 km², 27 miles in length, southeast to northwest, and up to 23 miles in width. The highest peak is Tornik at 1496 m...

 and Užice
Užice
Užice is a city and municipality in western Serbia, located at the banks of the Đetinja river. It is the administrative center of the Zlatibor District...

) where it is known as pršut/a.

Etymology

The word prosciutto derives from the Latin perexsiccatus (perexsicco), which gave way to the modern Italian word prosciugare, meaning "to thoroughly dry"; the Portuguese presunto
Presunto
Presunto is the name given to dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.Among the wide variety of presuntos in Portugal, the most famous are presunto from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local...

has the same etymology. The Croatian
Croatian language
Croatian is the collective name for the standard language and dialects spoken by Croats, principally in Croatia, Bosnia and Herzegovina, the Serbian province of Vojvodina and other neighbouring countries...

, Serbian
Serbian language
Serbian is a form of Serbo-Croatian, a South Slavic language, spoken by Serbs in Serbia, Bosnia and Herzegovina, Montenegro, Croatia and neighbouring countries....

 and Slovene word, pršut, comes from Italian.

Manufacture

Prosciutto is made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.

A writer on Italian food, Bill Buford
Bill Buford
Bill Buford is an American author and journalist. Buford is the author of the books Among the Thugs and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany....

, describes talking to an old Italian butcher who says:
Today, the ham is first cleaned, salted
Salting (food)
Salting is the preservation of food with dry edible salt. It is related to pickling . It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are dried and salted cod and salt-cured meat.Salting is used because most bacteria, fungi and other potentially...

, and left for about two months. During this time, the ham is pressed, gradually and carefully, to avoid breaking the bone, and to drain all blood left in the meat. Next, it is washed several times to remove the salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The amount of time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to eighteen months.

Prosciutto is sometimes cured with nitrite
Nitrite
The nitrite ion has the chemical formula NO2−. The anion is symmetric with equal N-O bond lengths and a O-N-O bond angle of ca. 120°. On protonation the unstable weak acid nitrous acid is produced. Nitrite can be oxidised or reduced, with product somewhat dependent on the oxidizing/reducing agent...

s (either sodium
Sodium nitrite
Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slight yellowish crystalline powder that is very soluble in water and is hygroscopic...

 or potassium
Potassium nitrate
Potassium nitrate is a chemical compound with the formula KNO3. It is an ionic salt of potassium ions K+ and nitrate ions NO3−.It occurs as a mineral niter and is a natural solid source of nitrogen. Its common names include saltpetre , from medieval Latin sal petræ: "stone salt" or possibly "Salt...

), which are generally used in other hams to produce the desired rosy color and unique flavour. Only sea salt is used in many Protected Designation of Origin
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...

 (PDO) hams, but not all; some consortia are allowed to use nitrite. Prosciutto's characteristic pigmentation is produced by a direct chemical reaction of nitric oxide with myoglobin
Myoglobin
Myoglobin is an iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. It is related to hemoglobin, which is the iron- and oxygen-binding protein in blood, specifically in the red blood cells. The only time myoglobin is found in the...

 to form nitrosomyoglobin, followed by concentration of the pigments due to drying. Bacteria convert the added nitrite or nitrate to nitric oxide.

Use

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto
Antipasto
Antipasto , means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, roasted garlic, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses...

, wrapped around grissini
Breadstick
Breadsticks are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; according to a local tradition, they would be instead invented by a baker in Lanzo Torinese in 1679...

, or accompanied with melon. It is also eaten as accompaniment to cooked spring vegetables, such as asparagus
Asparagus
Asparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...

 or pea
Pea
A pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...

s. It may be included in a simple pasta
Pasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...

 sauce
Sauce
In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

 made with cream, or a Tuscan
Tuscany
Tuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....

 dish of tagliatelle
Tagliatelle
Tagliatelle and tagliolini are a traditional type of pasta from Emilia-Romagna and Marches, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 0.65 cm to 1 cm wide...

 and vegetables. It is used in stuffings for other meats, such as veal
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

, as a wrap around veal or steak, in a filled bread, or as a pizza
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...

 topping. Prosciutto slices are often difficult to cut in pieces for use in cooking, as they tend to shred and stick to one another. In this case, either using very sharp knives or shredding by hand is best.

Saltimbocca
Saltimbocca
Saltimbocca is a dish made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste...

 is a famous Italian veal dish, where escalopes
Escalopes
Escalopes are pieces of boneless meat which have been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or alternative, combined with, or merely 'butterflied'...

 of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried.

Prosciutto is often served in sandwich
Sandwich
A sandwich is a food item, typically consisting of two or more slices of :bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or...

es and panini, sometimes in a variation on the Caprese salad
Insalata Caprese
Insalata Caprese is a simple salad from the Italian region of Campania, made of sliced fresh buffalo mozzarella, tomatoes and basil, seasoned with salt, and olive oil...

, with basil
Basil
Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum , of the family Lamiaceae , sometimes known as Saint Joseph's Wort in some English-speaking countries....

, tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...

 and fresh mozzarella
Mozzarella
Mozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...

. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant
Croissant
A croissant is a buttery flaky pastry named for its distinctive crescent shape. It is also sometimes called a crescent, from the French word for "crescent". Croissants are made of a leavened variant of puff pastry...

.

Culatello

Culatello is a refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured with wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...

, with culatello di Zibello
Zibello
Zibello is a comune in the Province of Parma in the Italian region Emilia-Romagna, located about 110 km northwest of Bologna and about 30 km northwest of Parma....

 having PDO status. It is commonly served as a starter along with slices of sweet melon
Melon
thumb|200px|Various types of melonsThis list of melons includes members of the plant family Cucurbitaceae with edible, fleshy fruit e.g. gourds or cucurbits. The word "melon" can refer to either the plant or specifically to the fruit...

 or fresh figs
FIGS
FIGS is an acronym for French, Italian, German, Spanish. These are usually the first four languages chosen to localize products into when a company enters the European market....

.

It is often served as a dish on New Year's Eve
New Year's Eve
New Year's Eve is observed annually on December 31, the final day of any given year in the Gregorian calendar. In modern societies, New Year's Eve is often celebrated at social gatherings, during which participants dance, eat, consume alcoholic beverages, and watch or light fireworks to mark the...

.

European Union Protected Designations of Origin

Under the Common Agricultural Policy
Common Agricultural Policy
The Common Agricultural Policy is a system of European Union agricultural subsidies and programmes. It represents 48% of the EU's budget, €49.8 billion in 2006 ....

 of the European Union
European Union
The European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...

 (EU), certain well-established meat products, including some local prosciutto, are covered by a Protected Designation of Origin
Protected designation of origin
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...

 (PDO) and other, less stringent designations of geographical origin for traditional specialties. Various regions have their own PDO, whose specifications do not in general require ham from free range
Free range
thumb|250px|Free-range chickens being fed outdoors.Free range is a term which outside of the United States denotes a method of farming husbandry where the animals are allowed to roam freely instead of being contained in any manner. In the United States, USDA regulations apply only to poultry and...

 pigs.

A complete list of agricultural products with an EU PDO, Protected Geographical Indication (PGI), or Traditional Specialty Guaranteed (TSG), listed alphabetically by nation, is at the EU Agriculture site.

There are two famous types of Italian prosciutto crudo: prosciutto di Parma, from Parma
Parma
Parma is a city in the Italian region of Emilia-Romagna famous for its ham, its cheese, its architecture and the fine countryside around it. This is the home of the University of Parma, one of the oldest universities in the world....

, and prosciutto di San Daniele, from the San Daniele del Friuli
San Daniele del Friuli
San Daniele del Friuli is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine....

 area, in the Friuli-Venezia Giulia
Friuli-Venezia Giulia
Friuli–Venezia Giulia is one of the twenty regions of Italy, and one of five autonomous regions with special statute. The capital is Trieste. It has an area of 7,858 km² and about 1.2 million inhabitants. A natural opening to the sea for many Central European countries, the region is...

 region. The prosciutto di Parma has a slightly nutty flavour from the Parmigiano Reggiano
Parmigiano Reggiano
Parmigiano-Reggiano , also known in English as Parmesan , is a hard granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna , and Mantova , Italy...

 whey that is sometimes added to the pigs' diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavour.

The other EU protected designations for prosciutto, each slightly different in color, flavour and texture, are:
  • Prosciutto di Parma
    Parma
    Parma is a city in the Italian region of Emilia-Romagna famous for its ham, its cheese, its architecture and the fine countryside around it. This is the home of the University of Parma, one of the oldest universities in the world....

    , Italy, PDO
  • Prosciutto di San Daniele
    San Daniele del Friuli
    San Daniele del Friuli is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 km northwest of Trieste and about 20 km northwest of Udine....

    , Italy, PDO
  • Prosciutto di Modena
    Modena
    Modena is a city and comune on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of Italy....

    , Italy, PDO
  • Prosciutto Toscano
    Tuscany
    Tuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....

    , Italy, PDO
  • Prosciutto Veneto
    Veneto
    Veneto is one of the 20 regions of Italy. Its population is about 5 million, ranking 5th in Italy.Veneto had been for more than a millennium an independent state, the Republic of Venice, until it was eventually annexed by Italy in 1866 after brief Austrian and French rule...

     Berico-Euganeo, Italy, PDO
  • Prosciutto di Carpegna
    Carpegna
    Carpegna is a comune in the Province of Pesaro e Urbino in the Italian region Marche, located about 100 km west of Ancona and about 50 km southwest of Pesaro....

    , near Montefeltro
    Montefeltro
    thumb|Coat of Arms of the Montefeltro family.Montefeltro is the name of an historical Italian family who ruled Urbino and Rimini.The family's reign began in 1267 when Buonconte I da Montefeltro was elected podestà of Urbino...

    , Italy, PDO
  • Prosciutto di Norcia
    Norcia
    Norcia is a town and comune in the province of Perugia in southeastern Umbria, located in a wide plain abutting the Monti Sibillini, a subrange of the Apennines with some of its highest peaks, near the Sordo River, a small stream that eventually flows into the Nera...

    , Italy, PGI
  • Speck dell'Alto Adige
    Speck Alto Adige PGI
    Speck Alto Adige PGI is a dry-cured, lightly smoked ham , produced in South Tyrol, northern Italy. Its production is regulated by the European Union under the protected geographical indication status.- History :...

    , Italy, PGI
  • Prosciutto di Sauris
    Sauris
    Sauris is a comune in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 120 km northwest of Trieste and about 60 km northwest of Udine...

    , Italy, PGI
  • Crudo di Cuneo
    Cuneo
    Cuneo is a city and comune in Piedmont, Northern Italy, the capital of the province of Cuneo, the third largest of Italy’s provinces by area...

    , Italy, PDO

See also

  • Dry-cured ham
    Dry-cured ham
    Dry-cured ham originated as a meat preservation process. Through dry-curing, the ham can be stored for several months. The processing technology is based on traditional knowledge passed from one generation to the other...

  • Coppa or capicola
    Capicola
    Capocollo , or coppa, is a traditional Calabrian Italian cold cut made from pork shoulder or neck, and dry-cured whole. The name coppa is Italian for nape, while capocollo comes from capo—head—and collo—neck—of a pig. The Italian spelling, "capocollo'", is derived from Latin, "caput collum"...

    , made in Italy from dry-cured pork shoulder
  • Bresaola
    Bresaola
    Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top round, and is lean and tender, with a sweet, musty smell...

    , made in northern Italy from air-dried beef
    Beef
    Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

  • Salo
    Salo (food)
    Salo is a traditional Ukrainian, Belarusian and Russian food: cured slabs of fatback , with or without skin. As a trend, the Eastern European one is salted or brine fermented, hence the names slonina/slana/szalonna...

    , salted Ukrainian pork
  • Country ham
    Country ham
    Country ham is a variety of cured ham, typically very salty, associated with the Southern United States. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural parts of North Carolina, Tennessee, Virginia, Georgia, Kentucky and other nearby...

    , a method of curing pork originating from the Southern U.S., also widely known as "Virginia ham"
  • Jamón serrano
    Jamón serrano
    Jamón serrano is a type of jamón , which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar...

    , a dry cured ham made in Spain
  • Jamón ibérico
    Jamón ibérico
    Jamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico...

    / Presunto pata negra
    Presunto
    Presunto is the name given to dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.Among the wide variety of presuntos in Portugal, the most famous are presunto from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local...

    , a dry cured ham made in Spain and Portugal
  • Presunto
    Presunto
    Presunto is the name given to dry-cured ham from Portugal, similar to Spanish jamón or Italian prosciutto crudo.Among the wide variety of presuntos in Portugal, the most famous are presunto from Chaves, produced in the north of Portugal, and that from the Alentejo, in the south, made from local...

    , the generic Portuguese term for dry cured ham
  • Elenski but or ham from Elena
    Elenski but
    Elenski but , sometimes translated as Elena round or Elena leg) is a dry-cured ham from the town of Elena in northern Bulgaria and a popular delicacy throughout the country...

    , a dry cured and air dried ham made traditionally in Bulgaria, Elena region
  • Daniele, Inc.
    Daniele, Inc.
    Daniele, Inc., is a maker of Italian style specialty foods such as prosciutto, salame, pancetta, capocollo and sopressata. The company was founded in Pascoag, Rhode Island, by Italian immigrant Vlado Dukcevich in 1977...

    , an American producer of prosciutto

Further reading

  • McGee, Harold. On Food and Cooking (revised). New York, New York: Scribner, 2004. ISBN 0-684-80001-2

External links

The source of this article is wikipedia, the free encyclopedia.  The text of this article is licensed under the GFDL.
 
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