Prosciutto

Prosciutto is a cured ham from Italy.

The process to make Prosciutto can take anywhere from nine to eighteen months, depending on the size of the ham. First the ham is cleaned, salted, and left for about two months. After the salting period, the ham is washed several times to remove the salt. It is then hung in a sunny, airy place. The air is important to the final quality of the ham. The ham is left until dry. This takes a variable amount of time, depending on the local climate, and size of the ham. When the ham is completly dry, it is hung in an airy place at room temperature for up to eighteen months.

Generally speaking, Prosciutto has two forms. It can be cooked like a regular ham, or can be served crudi, that is raw. There are three famous types of prosciutto crudi: Prosciutto di Parma, from Parma, Italy; San Daniele, which is darker in color; and Colli Berico-Euganei, from the region of Veneto.

Prosciutto is usually served sliced thin, wrapped around grissini or melon.