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Prosciutto crudo

Pork · Leg
Cure
HeadBladeArm ShoulderLoinLegRibsBellyHock

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.

Raw Prosciutto crudo — Pork Leg cut

Names by country

CountryNameNotes
🇺🇸United StatesProsciuttoEnglish borrows the Italian word directly — both 'prosciutto' and 'Italian dry-cured ham' are used.
🇬🇧United KingdomProsciutto
🇲🇽MexicoProsciutto
🇦🇷ArgentinaProsciutto
🇫🇷FranceJambon de ParmeFrench menus often use the regional name; 'prosciutto' as a loanword is also common.
🇪🇸SpainProsciutto
🇵🇹PortugalPresunto cru italiano
🇧🇷BrazilPresunto cru italiano
🇮🇹ItalyProsciutto crudoprimaryPDO-protected — Prosciutto di Parma and Prosciutto di San Daniele are the two most-recognised regional designations.
🇩🇪GermanyItalienischer RohschinkenGerman specialty markets often use the loanword 'Prosciutto' directly.

Similar cuts

Jambon de Bayonneclose

Both PGI/PDO European cured hams. Bayonne uses Salies-de-Béarn salt and a southwestern-French ageing climate; prosciutto uses Italian regional protocols.

Jamón ibérico de bellotaclose

Both DOP/PDO cured hams, but ibérico uses the Iberian black pig fed on acorns and cures longer (24–48 months) — distinct breed, fat profile, and flavour from any prosciutto.

Schwarzwälder Schinkenclose

Both PGI/PDO European cured hams from the rear leg of the pig. Black Forest ham is dry-cured then cold-smoked over fir; prosciutto is dry-cured without smoke. Distinct flavour profiles, parallel cultural traditions.

Presunto de Barrancosclose

Both PGI/PDO European cured hams from the rear leg; Barrancos uses the Iberian-Alentejano black pig with longer ageing, prosciutto uses Italian breeds.

Leg of porkapproximate

Same anatomical primal — Prosciutto is the fully-cured product made from the fresh leg.

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