Generic term for Italian cured ham
Prosciutto is the Italian word for ham, and is the generic term used to refer to the family of cured, air-dried hams of which Parma Ham is probably the most well known.
It can be raw or cooked: raw prosciutto is called prosciutto crudo while the cooked version is prosciutto cotto. The heavy salt cure means that both versions are ready to eat without cooking.
Most often served cold as a starter or snack, it can also be used in cooking, for example in Saltimbocca or as a pizza topping. It does not suit lengthy cooking however, as it is liable to toughness.
Please take into consideration also the traditional tuscan ham product such as the ones on http://www.renieri.net/eintro.html as the tuscan cured ham is less popular but as good as the parma one! ;)Click here to add a comment to this entry
A simple but tasty twist on a traditional ham and cheese starter
Jamie advises to use normal thyme if you cannot get hold of lemon thyme