Prosciutto is what type of foodstuff?
Prosciutto Prosciutto Prosciutto (, ) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, "prosciutto cotto". A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli-Venezia Giulia region. Prosciutto mustn't be confused with Speck Alto Adige PGI, from the South Tyrol region, which may appear similar but there are some
Prosciutto The "prosciutto di Parma" has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs' diet. The "prosciutto di San Daniele", though, is darker in color and sweeter in flavor. For both of them, the product specifications completely prohibit additives such as nitrite and nitrate that are often present in unprotected products. EU-protected designations for prosciutto in Italy, each slightly different in color, flavor, and texture, are: "Culatello" is similar to prosciutto but is made from the filet or loin of the hind leg. It is cured primarily with salt only and aged in