seasoned, salt-cured, air-dried ham often sliced paper thin

proh-SHOO-toh] This "ham" is Italy's gift to the food world. The cities of Parma and San Daniele (where it's mainly produced) argue over whose is better. Its production is a secret. It's first seasoned and salt-cured (but not smoked). Then it's air-dried, pressed, and sold thinly sliced. The best hams are aged 18 to 24 months.

The Italian word for ham, prosciutto describes a ham which has been seasoned, salt cured, and dried. Recipe: Tortellini with Cream

Salted, air cured ham served in thin slices.

Fresh uncooked ham preserved by curing and/or air drying. Usually served in very thin slices as antipasto.

The Italian word for ham, usually referring to the raw cured hams of Parma. Though once impossible to obtain in the United States due to USDA regulations, fine prosciuttos from Italy and Switzerland are now being imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini.

The masterpiece of Classic Italian delicacies crafted from our finest select hams, hand-rubbed, slowly air-dried and aged to the peak of perfection. It is available sliced paper thin to combine with other ingredients in appetizer, breakfast, entree and antipasto recipes.

slices - Italian Ham that has been dried using an assortment of spices. The ham is normally sliced very thin.

Is a dry-cured ham from central and northern Italy and other Adriatic countries -- Slovenia (Kras), Croatia (Dalmatia) and Serbia and Montenegro, where it is called pršut.

An Italian ham from the hind leg of the pig rubbed with salt and other dry seasonings and matured for eight to ten months.

Prosciutto means 'ham' in Italian and is a term particularly...

Prosciutto is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo).