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Prosciutto is a dry-cured ham that is thinly sliced and served uncooked, of course.
In Italy this style is called "Prosciutto Crudo"; it is still made by the traditional process of salting a ham and hanging it to dry in the open air for at least a year.

Best prosciutto is produced in two areas of Italy:
1- at Langhirano near Parma in Emilia Romagna region;
2- at San Daniele in Friuli region.

Langhirano pigs live in fertile farmland and are fed the whey that is a by-product of Parmigiano Reggiano Cheese manufacture.
San Daniele pigs roam hills covered with oak trees and feed mainly on acorns. Some Italians tell the Prosciutto Crudo of San Daniele is sweeter; but other people in Italy tell that Parma ham is less salty. When the Prosciutto Crudo is good "BUONO, BUONO".... we like both of them!!! The Prosciutto Crudo of San Daniele is very very very delicate and a little drier, while Prosciutto Crudo of Parma has a more decided taste.

Parma and San Daniele are the prosciutto we serve at Mama Isa's Cooking Classes in Italy near Venice.  

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