Prosciutto is made from the cured hind leg of the pig. It is cut so that one end is rounded. Then the laborious process begins: the meat is massaged with salt daily for a whole month until the salt has penetrated right through to the centre of the flesh. The hams are then hung in special well-ventilated rooms to mature. This takes from 12 to 16 months and during this time the ham loses at least 30 per cent of its weight.

Perhaps the most prized of all is the famous Parma prosciutto, 
 

Italians and non-Italians alike who have enjoyed prosciutto in a freshly baked pannino know there is nothing quite as delicious between two slices of bread as this Italian ham. 

Italian prosciutto comes in several forms: prosciutto cotto is cooked ham, while the raw and cured form is called prosciutto crudo.
Prosciutto is cured when it is covered with coarse salt and then air-dried. This ensures the meat is safe to eat since curing meat staves off the growth of dangerous bacteria.

Plus, it?s part of tradition. Before refrigerators, resourceful types had to think of a way to keep their meat fresh. Some of the curing techniques that are with us today developed centuries ago.

Prosciutto is made from the cured hind leg of the pig. It is cut so that one end is rounded. Then the laborious process begins: the meat is massaged with salt daily for a whole month until the salt has penetrated right through to the centre of the flesh. The hams are then hung in special well-ventilated rooms to mature. This takes from 12 to 16 months and during this time the ham loses at least 30 per cent of its weight.
Perhaps the most prized of all is the famous Parma prosciutto, which hails from northern Italy?s province of Parma, the same area responsible for Parmesan cheese. Other regions that produce good hams are Tuscany, Veneto, Campania, in the towns of Langhirano and San Leo.

The Italian ham is known for its mellow flavour that suits a plethora of food accompaniments. Prosciutto is a particularly big hit in appetizers: layer a slice on top of crostini, wrap it around a bread stick or serve it with melon - a traditional Italian starter.
Fig and Prosciutto Salad with balsamic vinaigrette is also a nice way to start off a fancy dinner.

Speaking of appetizers, Spuma di prosciutto (prosciutto spread) goes great on top of crostini. The prosciutto is combined with fresh mascarpone (a light, creamy Italian cheese), butter, whipped cream, and salt and pepper to taste.

Zucchine ripiene al prosciutto works well as either appetizers or a side dish. The zucchini are combined with eggs, dry breadcrumbs, freshly grated Parmesan, butter, prosciutto cut into strips, olive oil, and seasoning to taste.

Add a little magic to your usual pasta or vegetable dish by adding the ham at the last minute (cooking it too long will toughen it). Prosciutto also works wonderfully in sauces, and it is equally good in stews and soups.

For your main dish mix it up with a plate featuring prosciutto and shrimp. Steam or boil shrimp, de-shell and de-vein. Wrap each shrimp in a thin slice of Prosciutto. Lay three wrapped shrimp over each Bib lettuce. Chop the fresh parsley leaves and sprinkle on the prepared plate. Dribble with extra-virgin olive oil and serve cold. Enjoy with a chilled, medium dry white wine.
Prosciutto is available in Italian specialty shops and Italian markets. 

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