Prosciutto is the Italian word for ham. The word "prosciutto" derives from the Latin perexsuctum, which gave way to the modern Italian word prosciugare which means "thoroughly dried" (lit., "(having been) very sucked out"). In English, the word is almost always used for dry-cured ham which has not been cooked (prosciutto crudo), in particular from central and northern Italy, such as Prosciutto di Parma and Prosciutto di San Daniele. Prosciutto di San Daniele is from the San Daniele del Friuli area. It is darker in color and sweeter in flavor than the di Parma.
Sliced thinly, these beautiful ribbons of ham are a mainstay of antipasto platters, served with cheese or wrapped around cantaloupe slices. Luscious sandwiches of prosciutto and mozzarella with olive oil and sundried tomatoes are a mainstay here at CSBH!
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