- Tip: Great on a charcuterie board, sliced thin or tossed in a simple anti-pasto.
- Provenance: Specialty of di Parma, Italy
- Culinary Advice: We’d love to chat more about how to cook or prepare your Prosciutto. Come visit or call us!
Prosciutto is made from either a pig's or a wild boar's hind leg or thigh, and the base term prosciutto specifically refers to this product. The most prized are the Prosciutto di Parma.