prosciutto (proh-Shoo-toh) - The Italian word for "ham" and prosciutto cotto means "cooked ham." Prosciutto is a term used to describe a ham that has been seasoned, salt-cured, and air-dried.
Prosciutto cotto, 'cooked ham,' is similar to the dish which non-Italians think of as 'ham.
Italian prosciuttos include prosciutto cotto (cooked) and prosciutto crudo (uncooked, but cured and ready to eat). Others are named for the region in Italy in which they were made.
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.
An unsmoked, seasoned, salt:cured, and air:dried ham. The meat is pressed to produce a firm texture, then sliced very thin. "Parma ham" is the true prosciutto. "Prosciutto cotto" is cooked ham, "Prosciutto crudo" is raw.
Prosciutto: ...
Though once impossible to obtain in the United States due to USDA regulations, fine prosciuttos from Italy and Switzerland are now being imported. These hams are called prosciutto crudo. Cooked hams are called prosciutto cotto.
Prosciutto has been produced in the United States for years, but imported Italian prosciutto is also available. The finest is labeled "Prosciutto di Parma." Prosciutto crudo is raw and prosciutto cotto is cooked.
Cooked hams are called prosciutto cotto. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini.
Pumate - Italian for sun-dried tomatoes.
 See also: Slice, Cheese, Cooking, Fruit, Ham
  
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