Prosciutto Cotto

This is a variation on prosciutto crudo using the same cut of meat. The seasoned meat is pickled and pressed in a square-shaped mould before being steam-baked in special ovens. Like cured ham, prosciutto cotto is eaten as part of an antipasto, as well as being used for flavouring sauces and cooked vegetables or for stuffings. A cheaper version is made from shoulder of pork. In some parts of Northern Italy, prosciutto cotto is known as giambone.