HAM

The most typical italian variety of ham is Prosciutto crudo. The overall process of making includes: Trimming the ham (made from the rear haunches) of skin and fat, salting the ham, air curing, greasing with salted lard and then a much longer curing period ranging from 1-2 years.

Even though the principles of making a Prosciutto are the same, each region has their own specific standards. The most famous varieties of prosciutto crudo are Prosciutto di Parma, Prosciutto di San Daniele (produced in the Friuli region) and  Prosciutto Toscano of Tuscany, a "savory" ham with the salt accompanied by pepper, garlic, rosemary and juniper. Consortiums formed to maintain the integrity of Prosciutto flavor and quality protect these trade secrets and the strict rules regarding what makes a regional ham.

The best ways to enjoy prosciutto are with mozzarella, with melons and with figs.
  

The most typical italian variety of ham is Prosciutto crudo