prosciutto

American  

[proh-shoo-toh] / proʊˈʃu toʊ /

noun

1. salted ham that has been cured by drying, always sliced paper-thin for serving.

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prosciutto British  

/ prəʊˈʃuːtəʊ, proˈʃutto /

noun

1. cured ham from Italy: usually served as an hors d'oeuvre

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Etymology

Origin of prosciutto

1935–40; < Italian prosciutto, earlier presciutto < Vulgar Latin *perexsuctus all dried up, equivalent to Latin per- per- + exsuctus lacking juice

Explanation

Prosciutto is a type of sliced, cured meat that's used in various Italian dishes, from appetizers to pasta. These recipes include prosciutto for its salty, intensely flavorful taste. Prosciutto is made from pork. It's a version of ham that's sliced paper-thin after being dry-cured for a very long time, a process that involves salting the meat heavily. When you eat prosciutto, you're actually eating raw meat, since it's aged instead of cooked. The strong, salty flavor lends this Italian delicacy to antipasto plates and pizza toppings. We can trace the word prosciutto back to the Latin exsuctus, "lacking juice" or "dried up."

Example Sentences

The rest of the menu is just as impressive, featuring Argentine empanadas with a variety of fillings, provoleta — a gooey roasted cheese — pastas, prosciutto served with melon, and multiple potato sides.

From Salon • Sep. 29, 2025

At Indio Central Market, Italian deli All’Antico Vinaio is offering its signature focaccia sandwiches, including the festival-exclusive La Coachella with prosciutto, stracciatella, sun-dried tomato and basil.

From Los Angeles Times • Apr. 15, 2025

And meanwhile we have these sidebar conversations in, like, the lifestyle section about Clarence Thomas and the many, many, many people who feast on his prosciutto.

From Slate • Apr. 6, 2024

The meat trays come in twin packs that include prosciutto, sweet soppressata, and dry coppa or black pepper-coated dry salami, Italian dry salami, dry coppa, and prosciutto.

From Seattle Times • Jan. 18, 2024

He lifts the lid of the pan on the stove, and steam escapes, along with the rich, juicy smell of chicken saltimbocca—little jelly rolls of chicken breast stuffed with spinach and prosciutto.

From "A Heart in a Body in the World" by Deb Caletti