prosciutto
Sign in to savethumb|Prosciutto di Parma Prosciutto ( ; ), also known as prosciutto crudo, is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced.
Key facts
- Food.name
- Prosciutto
- Food.image
- Prosciutto di Parma, ham producing.jpg
- Food.image_size
- 240px
- Food.caption
- Prosciutto di Parma
- Food.alternate_name
- Prosciutto crudo
- Food.country
- Italy
- Food.type
- Ham
via Wikipedia infobox
Article
11 sectionsContents
- Etymology
- History
- Manufacture
- European Union–protected designations of origin
- ''Prosciutto crudo''
- ''Culatello''
- ''Pršut''
- See also
- References
- Further reading
- External links
thumb|Prosciutto di Parma Prosciutto ( ; ), 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.