Prosciutto, also called Prosciutto de Parma, is an Italian-style raw ham, a specialty of Parma, cured by dry-salting for one month, followed by air-drying in cool curing sheds for half a year or longer. It is usually cut into tissue-thin slices that highlight its intense flavor and deep pink color. The slices are enjoyed on their own or are heated or cooked as part of a recipe. Prosciutto di Parma, imported from Italy, is regarded as the best quality. Raw prosciutto is called Prosciutto crudo, whereas cooked prosciutto is called Prosciutto cotto.
Identifier (URI) | Rank |
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dbkwik:resource/wRiaiFPzllMq9Ly6sZbgeA== | 5.88129e-14 |
dbr:Prosciutto | 5.88129e-14 |