Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
The process of making prosciutto can take from nine months to two years, depending on the size of the ham and is hung in a dark, well-ventilated environment.
During winter months hunters hunt for wild boars. Wild boar meat is a provincial delicacy.
I like prosciutto with salad. Macaroni Grill makes an excellent salad with this meat and the combination of balsamic dressing and the saltiness of the prosciutto just explodes in my mouth. As they say, “just had a party in my mouth!”