Parma ham is a dry ham that is usually thinly sliced and served raw. This style is called prosciutto crudo in Italy and is different from cooked ham.
Generally associated with Friuli and Emilia. This food is best known in central and northern Italy. Prosciutto is made from pork that comes from the leg. The manufacturing process takes anywhere from nine months to two years, depending on the size of the ham.
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