Also called
🇺🇸🇬🇧🇲🇽🇦🇷🇪🇸Prosciutto🇫🇷Jambon de Parme🇵🇹🇧🇷Presunto cru italiano🇩🇪Italienischer Rohschinken🇫🇷Jambon de Bayonne↗🇪🇸Jamón ibérico de bellota↗🇩🇪Schwarzwälder Schinken↗🇵🇹Presunto de Barrancos↗🇩🇪Westfälischer Schinken↗🇬🇧Gammon↗🇬🇧Leg of pork↗
Italy's iconic dry-cured ham, made from the rear leg of the pig and aged from twelve months to three years or more. Two PDO variants dominate: Prosciutto di Parma (Emilia-Romagna, fed on whey from Parmigiano-Reggiano production) and Prosciutto di San Daniele (Friuli, pressed flat under weights during curing). Sliced paper-thin and served at room temperature with melon, figs, or crusty bread. The English-speaking world borrows the Italian word directly — "prosciutto" is the global term.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Prosciutto | English borrows the Italian word directly — both 'prosciutto' and 'Italian dry-cured ham' are used. |
| 🇬🇧United Kingdom | Prosciutto | |
| 🇲🇽Mexico | Prosciutto | |
| 🇦🇷Argentina | Prosciutto | |
| 🇫🇷France | Jambon de Parme | French menus often use the regional name; 'prosciutto' as a loanword is also common. |
| 🇪🇸Spain | Prosciutto | |
| 🇵🇹Portugal | Presunto cru italiano | |
| 🇧🇷Brazil | Presunto cru italiano | |
| 🇮🇹Italy | Prosciutto crudoprimary | PDO-protected — Prosciutto di Parma and Prosciutto di San Daniele are the two most-recognised regional designations. |
| 🇩🇪Germany | Italienischer Rohschinken | German specialty markets often use the loanword 'Prosciutto' directly. |
Free Prosciutto crudo reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Classic recipe
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