prosciutto

/proh-SHYOOT-toh/
[Italian] plural prosciutti

Cured ham, usually salted and air-dried and eaten raw rather than cooked. Hams from the hind thighs are used to make prosciutto and should be hung for at least 8 months. One of the most highly regarded hams comes from San Daniele in Friuli-Venezia Giulia.