Prosciutto crudo is a cured product that is obtained from pork haunches, coming from animals weighing between 160 and 180 kg (“heavy pig”). The shape is elongated while the colour inside the ham is uniform and rosy red, with fatty edges. To produce it a leg of pork, salt and time are needed.
The scent is fragrant, the flavour delicate, slightly salty, tasty and aromatic. Some traditional Italian hams have the protection of the European PDO or PGI brands: the best known are Parma, San Daniele, Modena, Carpegna, Veneto Berico-Euganeo, Toscano, Norcia and Cuneo ham, that of Sauris, that of Amatriciano and the Valle d’Aosta Jambon de Bosses.