Prosciutto

Prosciutto (/prəˈʃuːtoʊ/,<ref > Pronunciation of "Prosciutto". Cambridge dictionaries online.</ref> Italian: [proʃˈʃutto], Italian ham) is an Italian 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.

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

Etymology

The word prosciutto derives from Latin pro (before) + exsuctus (past participle of exsugere "to suck out [the moisture]"); the Portuguese presunto has the same etymology. Compare also the modern Italian verb prosciugare "to dry thoroughly" (from Latin pro + exsucare "to extract the juices from").

Manufacture

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 from nine months to two years, depending on the size of the ham.