02-09-2021, 11:45 PM
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Senior Member
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Join Date: Mar 2017
Location: ABQ, New Mexico
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The word prosciutto just means ham in Italian but most of us use it to refer to prosciutto crudo, a specific kind of thinly sliced dry-cured ham. Standard prosciutto is generally cured for under salt for two months then dry-aged for another seven to 18 months. Premium Prosciutto di Parma is made exclusively in the town of Parma through a much longer aging process, curing in salt for 60 to 90 days and dry-aging for anywhere from 400 days to three years.
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