Prosciutto

Prosciutto (Slovenian, Bosnian, Serbian, and Croatian: cured ham ) is a dry-cured ham. The name is derived from the Italian prosciutto ( ham).

There is a whole ham with a weight of about five to seven kilograms of reached maturity by traditional storage in a period of two years. The ham is then cut by hand with a sharp knife into thin slices. This is done using a frame in which the ham can be mounted vertically.

Traditionally, the pigs from which prosciutto is prepared only fed with figs, but now come feed of all kinds are used.