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Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured
ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...
. 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 Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 m ...
, and ''Prosciutto di San Daniele'' DOP, from
Friuli-Venezia Giulia Friuli-Venezia Giulia () is one of the 20 regions of Italy and one of five autonomous regions with special statute. The regional capital is Trieste on the Gulf of Trieste, a bay of the Adriatic Sea. Friuli-Venezia Giulia has an area of and a ...
. Unlike speck ( Speck Alto Adige) from the
South Tyrol South Tyrol ( , ; ; ), officially the Autonomous Province of Bolzano – South Tyrol, is an autonomous administrative division, autonomous provinces of Italy, province in northern Italy. Together with Trentino, South Tyrol forms the autonomo ...
region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In
Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...
, ''prosciutto'' means any type of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. 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.


Etymology

The word ''prosciutto'' derives in turn from
Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...
''asciutto'' (), with
prefix A prefix is an affix which is placed before the stem of a word. Particularly in the study of languages, a prefix is also called a preformative, because it alters the form of the word to which it is affixed. Prefixes, like other affixes, can b ...
substitution, or from
Vulgar Latin Vulgar Latin, also known as Colloquial, Popular, Spoken or Vernacular Latin, is the range of non-formal Register (sociolinguistics), registers of Latin spoken from the Crisis of the Roman Republic, Late Roman Republic onward. ''Vulgar Latin'' a ...
''pro'' (before) + ''exsuctus'' (past participle of ''exsugere'', 'to suck out he moisture); the Portuguese ''
presunto ''Presunto'' () is dry-cured ham from Portugal, similar to Italian prosciutto or Spanish ''jamón''. Among the wide variety of ''presuntos'' in Portugal, the most famous are ''presunto'' from Chaves, produced in the north of Portugal, and that ...
'' has the same etymology. It is similar to the modern Italian verb ''prosciugare'' ('to dry thoroughly'; from
Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...
''pro'' + ''exsucare'' ('to extract the juices from')).


Manufacture

Prosciutto is made from either a pig's or a wild boar's 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 di agnello'' (). The process of making prosciutto can take from nine months to two years, depending on the size of the ham. A writer on Italian food,
Bill Buford William Holmes Buford (born 6 October 1954) is an American author and journalist. He is the author of the books '' Among the Thugs'' and ''Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting ...
, describes talking to an old Italian butcher who says: Today, the ham is first cleaned, salted, and left for about two months. During this time, the ham is pressed gradually and carefully to drain all blood left in the meat without breaking the bone. Next, it is washed several times to remove the salt and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months. Prosciutto is sometimes cured with
nitrite The nitrite polyatomic ion, ion has the chemical formula . Nitrite (mostly sodium nitrite) is widely used throughout chemical and pharmaceutical industries. The nitrite anion is a pervasive intermediate in the nitrogen cycle in nature. The name ...
s (either
sodium Sodium is a chemical element; it has Symbol (chemistry), symbol Na (from Neo-Latin ) and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 element, group 1 of the peri ...
or
potassium Potassium is a chemical element; it has Symbol (chemistry), symbol K (from Neo-Latin ) and atomic number19. It is a silvery white metal that is soft enough to easily cut with a knife. Potassium metal reacts rapidly with atmospheric oxygen to ...
), which are generally used in other hams to produce the desired rosy colour and unique flavour, but only
sea salt Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea sal ...
is used in
protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...
(PDO) hams. Such rosy pigmentation is produced by a direct chemical reaction of nitric oxide with
myoglobin Myoglobin (symbol Mb or MB) is an iron- and oxygen-binding protein found in the cardiac and skeletal muscle, skeletal Muscle, muscle tissue of vertebrates in general and in almost all mammals. Myoglobin is distantly related to hemoglobin. Compar ...
to form nitrosomyoglobin, followed by concentration of the pigments due to drying. Bacteria convert the added nitrite or nitrate to nitric oxide.


European Union–protected designations of origin


''Prosciutto crudo''

Under the
Common Agricultural Policy The Common Agricultural Policy (CAP) is the agricultural policy of the European Commission. It implements a system of agricultural subsidies and other programmes. It was introduced in 1962 and has since then undergone several changes to reduce ...
of the
European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...
(EU), certain well-established meat products, including some local prosciutto, are covered by a
protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...
(PDO) and other, less stringent designations of geographical origin for traditional specialties. Various regions have their own PDO, whose specifications do not generally require ham from
free range Free range denotes a method of farming husbandry where the animals can roam freely outdoors for at least part of the day, rather than being confined in an enclosure for 24 hours each day. On many farms, the outdoors ranging area is fenced, th ...
pigs. The simple Italian description ''prosciutto'', used alone or with ''crudo'' or ''cotto'', is not in itself a protected term. The two famous types of Italian ''prosciutto crudo'' are: ''prosciutto crudo di Parma'', from
Parma Parma (; ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, Giuseppe Verdi, music, art, prosciutto (ham), Parmesan, cheese and surrounding countryside. With a population of 198,986 inhabitants as of 2025, ...
, and ''prosciutto crudo di San Daniele'', from the San Daniele del Friuli area, in the
Friuli-Venezia Giulia Friuli-Venezia Giulia () is one of the 20 regions of Italy and one of five autonomous regions with special statute. The regional capital is Trieste on the Gulf of Trieste, a bay of the Adriatic Sea. Friuli-Venezia Giulia has an area of and a ...
region. ''Prosciutto di Parma'' has a slightly nutty flavour from the
Parmesan Parmesan (, ) is an Italian cuisine, Italian Types of cheese#Hard cheese, hard, Types of cheese#Granular, granular cheese produced from Dairy cattle, cow's milk and aged at least 12 months. It is a Grana (cheese), grana-type cheese, along wit ...
whey that is sometimes added to the pigs' diet. ''Prosciutto di San Daniele'' is darker, and sweeter in flavour. For both of them, the product regulations allow salt as the only additive to the meat, prohibiting additives such as nitrite and nitrate that are often used in unprotected products. European protected designation of origin (PDO) and
protected geographical indication Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote ...
(PGI) apply for several prosciutto varieties in Italy, each slightly different in colour, flavour, and texture: * ',
Parma Parma (; ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, Giuseppe Verdi, music, art, prosciutto (ham), Parmesan, cheese and surrounding countryside. With a population of 198,986 inhabitants as of 2025, ...
, PDO * ', San Daniele del Friuli, PDO * ',
Modena Modena (, ; ; ; ; ) is a city and ''comune'' (municipality) on the south side of the Po Valley, in the Province of Modena, in the Emilia-Romagna region of northern Italy. It has 184,739 inhabitants as of 2025. A town, and seat of an archbis ...
, PDO * ',
Tuscany Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a population of 3,660,834 inhabitants as of 2025. The capital city is Florence. Tuscany is known for its landscapes, history, artistic legacy, and its in ...
, PDO * ' (or ''Prosciutto Veneto''),
Veneto Veneto, officially the Region of Veneto, is one of the 20 regions of Italy, located in the Northeast Italy, north-east of the country. It is the fourth most populous region in Italy, with a population of 4,851,851 as of 2025. Venice is t ...
, PDO * ', near
Carpegna Carpegna is a ''comune'' (municipality) in the Province of Pesaro e Urbino in the Italian region Marche, located about west of Ancona and about southwest of Pesaro. Carpegna borders the following municipalities: Belforte all'Isauro, Borgo Pac ...
,
Montefeltro Montefeltro is a historical and geographical region in northern Italy. It gave its name to the House of Montefeltro, Montefeltro family, who ruled in the area during the Middle Ages and the Renaissance. The mountainous region includes San Marino ...
, PDO * ', near Amatrice, Lazio, PGI * ',
Norcia Norcia (), traditionally known in English by its Latin name of Nursia (), is a town and comune in the province of Perugia (Italy) in southeastern Umbria. Unlike many ancient towns, it is located in a wide plain abutting the Monti Sibillini, a su ...
, PGI * ',
Sauris Sauris () is a (municipality) in the Province of Udine, Regional decentralization entity of Udine in the Italy, Italian region of Friuli-Venezia Giulia. At an elevation of , it is the second highest municipality in the region and one of the Germ ...
, PGI * ''Prosciutto crudo di Cuneo'',
Cuneo Cuneo (; ; ; ) is a city and in Piedmont, Italy, the capital of the province of Cuneo, the fourth largest of Italy’s provinces by area. It is located at 550 metres (1,804 ft) in the south-west of Piedmont, at the confluence of the ri ...
, PDO * '' Valle d'Aosta Jambon de Bosses'',
Aosta Valley The Aosta Valley ( ; ; ; or ), officially the Autonomous Region of Aosta Valley, is a mountainous Regions of Italy#Autonomous regions with special statute, autonomous region in northwestern Italy. It is bordered by Auvergne-Rhône-Alpes, Fr ...
, PDO * '' Prosciutto di suino nero dei Nebrodi'',
Sicily Sicily (Italian language, Italian and ), officially the Sicilian Region (), is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy, regions of Italy. With 4. ...
, PDO * '' Cinta Senese'', Tuscany, PDO * ''Prosciutto di Bassiano'',
Lazio Lazio ( , ; ) or Latium ( , ; from Latium, the original Latin name, ) is one of the 20 Regions of Italy, administrative regions of Italy. Situated in the Central Italy, central peninsular section of the country, it has 5,714,882 inhabitants an ...
* ''Prosciutto di Venticano'',
Campania Campania is an administrative Regions of Italy, region of Italy located in Southern Italy; most of it is in the south-western portion of the Italian Peninsula (with the Tyrrhenian Sea to its west), but it also includes the small Phlegraean Islan ...
* ''Prosciutto di Faeto'',
Apulia Apulia ( ), also known by its Italian language, Italian name Puglia (), is a Regions of Italy, region of Italy, located in the Southern Italy, southern peninsular section of the country, bordering the Adriatic Sea to the east, the Strait of Ot ...
* ''Prosciutto della Majella'',
Abruzzo Abruzzo (, ; ; , ''Abbrìzze'' or ''Abbrèzze'' ; ), historically also known as Abruzzi, is a Regions of Italy, region of Southern Italy with an area of 10,763 square km (4,156 sq mi) and a population of 1.3 million. It is divided into four ...
* ''Prosciutto di suino nero Casertano'', Campania * ''Prosciutto crudo dell'Irpinia'', Campania


''Culatello''

' is similar to prosciutto, but is made from the filet or loin of the hind leg. It is aged in a cow or pig's bladder as a casing to prevent spoilage and contamination. '' Culatello di Zibello'' possesses PDO status. It is commonly served as an
appetizer An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or th ...
(
antipasto An antipasto (From anti- (“prior to, before”) + pasto (“meal”); : antipasti) is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and presented on a platter from which everyone serves them ...
). '' Strolghino'' is a salami prepared from leftover cuts of ''culatello''.


''Pršut''

Prosciutto, locally called ''pršut'', is produced in
Montenegro , image_flag = Flag of Montenegro.svg , image_coat = Coat of arms of Montenegro.svg , coa_size = 80 , national_motto = , national_anthem = () , image_map = Europe-Mont ...
,
Bosnia and Herzegovina Bosnia and Herzegovina, sometimes known as Bosnia-Herzegovina and informally as Bosnia, is a country in Southeast Europe. Situated on the Balkans, Balkan Peninsula, it borders Serbia to the east, Montenegro to the southeast, and Croatia to th ...
,
Slovenia Slovenia, officially the Republic of Slovenia, is a country in Central Europe. It borders Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the south and southeast, and a short (46.6 km) coastline within the Adriati ...
(especially the
Karst Plateau The Karst Plateau or the Karst region (, ), also locally called Karst, is a karst plateau region extending across the border of southwestern Slovenia and northeastern Italy. It lies between the Vipava Valley, the low hills surrounding the val ...
and the
Vipava Valley The Vipava Valley (; , , ) is a valley in the Slovenian Littoral, roughly between the village of Podnanos to the east and the border with Italy to the west. The main towns are Ajdovščina and Vipava. Geography The narrow valley of the Vipav ...
), and
Croatia Croatia, officially the Republic of Croatia, is a country in Central Europe, Central and Southeast Europe, on the coast of the Adriatic Sea. It borders Slovenia to the northwest, Hungary to the northeast, Serbia to the east, Bosnia and Herze ...
(
Dalmatia Dalmatia (; ; ) is a historical region located in modern-day Croatia and Montenegro, on the eastern shore of the Adriatic Sea. Through time it formed part of several historical states, most notably the Roman Empire, the Kingdom of Croatia (925 ...
, the island of
Krk Krk (; ; ; ; archaic German: ''Vegl'', ; ) is a Croatian island in the northern Adriatic Sea, located near Rijeka in the Bay of Kvarner and part of Primorje-Gorski Kotar county. Krk is tied with Cres as the largest Adriatic island, depending o ...
, and
Istria Istria ( ; Croatian language, Croatian and Slovene language, Slovene: ; Italian language, Italian and Venetian language, Venetian: ; ; Istro-Romanian language, Istro-Romanian: ; ; ) is the largest peninsula within the Adriatic Sea. Located at th ...
). ''Pršut'' from Dalmatia and
Herzegovina Herzegovina ( or ; sh-Latn-Cyrl, Hercegovina, separator=" / ", Херцеговина, ) is the southern and smaller of two main geographical Regions of Bosnia and Herzegovina, regions of Bosnia and Herzegovina, the other being Bosnia (reg ...
are smoked, unlike the Italian product, while that from Slovenia, Istria, and Krk is not smoked. The mountain village of Njeguši, in Montenegro, produces the smoked ''
njeguški pršut ''Njeguški pršut'' ( sr-cyrl, Његушки пршут) is a specialty of Njeguši in Montenegro. Pršut is dry-cured ham, served uncooked, similar to Italian prosciutto crudo. Its particular flavour and aroma are, according to its producers, th ...
''. The following types of ''pršut'' have a protected status in the European Union and the UK:


See also

*
List of hams This is a list of notable hams and ham products. Ham is pork that has been food preservation, preserved through Salting (food), salting, Smoking (cooking), smoking, or Curing (food preservation), wet curing. It was traditionally made only from t ...
*
List of dried foods This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
*
List of smoked foods This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoke ...
*
Jamón serrano ''Jamón'' (; : ''jamones'') is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. It is also regularly a component of tapas. ''Jamón'' is the Spanish word for ' ham'. As such ...
– Spanish dry-cured ham *
Jamón ibérico Jamón ibérico (; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (), is a variety of ''jamón'' or ''presunto'', a type of Curing (food preservation), cured leg of pork (primarily Black Iberian pigs) produced in Spain and P ...
– type of cured pork leg product * ''
Presunto ''Presunto'' () is dry-cured ham from Portugal, similar to Italian prosciutto or Spanish ''jamón''. Among the wide variety of ''presuntos'' in Portugal, the most famous are ''presunto'' from Chaves, produced in the north of Portugal, and that ...
'' – Portuguese dry-cured ham


References


Further reading

* McGee, Harold. ''On Food and Cooking (revised)''. New York, New York: Scribner, 2004. .


External links


Official website (in English) of prosciutto di Parma

Official website (in English) of prosciutto di San Daniele
{{Ham Italian cuisine Croatian cuisine Slovenian cuisine Montenegrin cuisine Salumi Smoked meat Ham pl:Szynka parmeńska