Prosciutto crudo

Salted, aged, cured ham. Many regions produce prosciutto. Two of the most famous types are Prosciutto di Parma, from Emilia-Romagna, and Prosciutto di San Daniele, made in the region of Friuli–Venezia Giulia. The latter is unique in that the pig’s trotter is attached, and the shape of the leg is somewhat flattened, giving it its signature violin shape.