ITALIAN HAM

In the Italian language the term "prosciutto" refers to a cut of meat from the hind limb of the pig, from the hip to the first row of the tarsal bones, commonly known as the thigh. Although in rare cases it can be cooked and served fresh, most hams are tanned or seasoned.

Use in the broadest sense and improper use of the term
For this reason the term "prosciutto" is also used to identify the salami obtained from this anatomical cut of the pig. There are also meats (usually of inferior quality) mistakenly called "hams" that are produced using the shoulder of the pig (diffused, for example, the cooked shoulder).

Sometimes the term ham refers to products obtained from the leg of sheep or goose or other animals (deer, wild boar, bear, bison, etc.).
Use of the term
The Italian term has also been adopted by other languages to identify a specific gastronomic product of the Bel Paese, known in Italy as raw ham with reference to products of origin (or geographical identification) protected, the most famous and exported of these is ham Parma. The term ham in languages other than Italian is therefore also used as a clear reference to the latter. [The term is then used in English as a synonym for ITALIAN HAM.

   THE BEST HAMS ARE

-BAKED HAM (prosciutto cotto) .

RAW SAUCE (prosciutto crudo)

CHRISTMASHIP (prosciutto di natale)