Prosciutto

Prosciutto
Prosciutto di Parma
Place of originItaly
Prosciutto di Parma

Prosciutto crudo, in English often shortened to prosciutto (/prəˈʃuːtoʊ, proʊˈ-/ prə-SHOO-toh, proh-,[1][2][3][4] Italian: [proʃˈʃutto]),[5] is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo 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.[6]

In Italian, prosciutto means any type of ham, either dry-cured (prosciutto crudo or simply crudo) or cooked (prosciutto cotto),[7][8] but in English-speaking countries, it usually means either Italian prosciutto crudo or similar hams made elsewhere.[9][10][11] However, the word prosciutto itself is not protected; cooked ham may legally be, and in practice is, sold as prosciutto (usually as prosciutto cotto, and from Italy or made in the Italian style) in English-speaking regions.[12][13][14]

  1. ^ "PROSCIUTTO". Cambridge English Dictionary. Cambridge University Press. Retrieved August 14, 2019.
  2. ^ "prosciutto". Lexico UK English Dictionary. Oxford University Press. Archived from the original on June 5, 2021.
  3. ^ "Prosciutto". Collins English Dictionary. HarperCollins. Retrieved August 14, 2019.
  4. ^ "prosciutto". Merriam-Webster.com Dictionary. Merriam-Webster. Retrieved August 14, 2019.
  5. ^ "Prosciutto pronunciation in Italian". howtopronounce.com. Retrieved November 4, 2021.
  6. ^ "Prosciutto crudo della Mesolcina". Culinary Heritage of Switzerland. Retrieved March 11, 2023.
  7. ^ "Prosciutto recipes". BBC Food. n.d. Retrieved October 24, 2021. Prosciutto means 'ham' in Italian and is a term particularly used to describe ham that has been seasoned, cured and air-dried. Prosciutto cotto is cooked, and prosciutto crudo is raw, although, because it has been salt-cured, it is ready to eat.
  8. ^ Cite error: The named reference differ was invoked but never defined (see the help page).
  9. ^ Fabricant, Florence (October 2, 2017). "A New American Prosciutto". New York Times.
  10. ^ "1st Argentinian Prosciutto". Jamón Crudo El Artesano.
  11. ^ "Ακροκώλιον, το καλύτερο ελληνικό προσούτο φτιάχνεται στην Ευρυτανία (βίντεο)" [Acrokolion, the best Greek prosciutto (προσούτο) made in Evritania (video)]. viewtag.gr (in Greek). September 14, 2016.
  12. ^ "Prosciutto Cotto – Ingredient – FineCooking". FineCooking. Archived from the original on March 19, 2022. Retrieved October 27, 2021.
  13. ^ "Tesco Prosciutto Cotto 100G". Tesco. n.d. Archived from the original on January 27, 2021. Retrieved October 27, 2021.
  14. ^ "Naturals Prosciutto Cotto (made in New Jersey, US)". Rovagnati US. Retrieved October 27, 2021.