The word prosciutto originates from the Latin word "perexsuctum" that was derived into the Italian verb "prosciugare", meaning "dry". From Italy it has been spreading into the other Mediterranean countries for several centuries. Prosciutto was included in menus around the world in ancient Roman times, and there were references to it even back in the year 100 B.C. as an excellent delicacy made of dried, salted meat, which was consumed daily.
Prosciutto is well known for its light, aromatic taste, therefore rughtfully holding the position of the most famous product in the category of traditionaly dried cured-meat products.Wheter it is made from fresh leg of pork with or without bone, production always begins with light salting and massaging of meat. This is followed by various production phases such as cooling, salting and massaging again, maturing, etc.
Time is one of the most important factors in the production of prosciutto. It takes as much as twelve months of salting, drying and maturing to obtain the specific deep red colour and meat structure, interwoven with the alluring smell of smoke.