The proper way to call its thinly sliced dry cured ham version in Italian is prosciutto crudo. When it is the cooked version of prosciutto it is termed prosciutto cotto.
The most expensive kinds of prosciutto is from Parma, Friuli-Venezia Giulia, and San Daniele which are in the central and northern parts of Italy. Prosciutto came from the latin word perexucutum and later on became prosciugare, the modern Italian word which is defined as to totally dry.
Prosciutto production is a long process and it can take as much as nine months to two years and this will have to depend on the size of the ham. The first step in making the ham is that it is initially cleaned, salted and then left alone for about two months. Blood left in the meat will be drained and slowly pressed so that there will be no broken bones. The meat is washed many time to remove the salt and then its hung up to dry in a well ventilated and dark rooom. The climate will affect the resulting ham and the best results are achieved when the weather cold. Climate and size will tell how long it takes to thoroughly dry the meat. The curing process continues when the ham is completely dry and it is again left to hung in a controlled climate for as much as eighteen months.
The rosy color and unique flavour is characteristic of prosciuttos that have been cured using nitrites such as sodium and potassium which is used for other hams. Sea salt is the only curing agent used for prosciutto but some producers or farmers are allowed to use nitrites. The chemical reaction that happens between nitric oxide and myoglobin will form nitrosomyoglobin to produce the pigmentation that is characteristic of prosciutto. The drying process will cause the concentration of pigments in the meat which makes the prosciutto look darker in color. Nitric oxide undergoes a process of conversion by bacterias from the nitrites and nitrates that have been added to the meat.
Prosciutto is usually served as an antipasto or appetizer in Italian cuisine. Italians love to wrap it around grissini or bread sticks and during summer they wrap it around fruits like melons or honeydews. It tastes great when wrapped around mozzarella because the cheese balances the saltiness of the prosciutto. It is also used in various pasta dishes and is not just limited to the Italian cuisine. It can be used as a wonderful substitute for bacon in other recipes and as a stuffing for other meat that can be filled. If you are in a hurry, it works great as a filling for sandwiches.