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In the winter-that's when you make salumi. If it's too warm, the aging process never begins. To age a prosciutto is a subtle business. It was made in the winter, by hand, and aged for two years. When I was young, there was one kind of prosciutto. The process of making prosciutto can take from nine months to two years, depending on the size of the ham.Ī writer on Italian food, Bill Buford, describes talking to an old Italian butcher who says: Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example 'prosciutto cotto d'agnello' ('lamb prosciutto'). Prosciutto is made from either a pig's or a wild boar's hind leg or thigh, and the base term prosciutto specifically refers to this product. The names prosciutto and prosciutto crudo are generic, and not protected designations, and may name or describe a variety of hams more or less similar to Italian prosciutto crudo or other dry-cured hams worldwide. Shimeji requires Java and runs only on Windows. Shimeji-ee Desktop Pet Shimeji are little desktop companions that run around your computer screen, be it mischief or cuteness depending on the shimeji you use! Pick from the best characters drawn by artists all over the world. Unlike Italian Speck, based on the South Tyrol region and also known as Speck Alto Adige PGI, which is also a dry-cured ham, prosciutto is not smoked. Prosciutto ( / p r ə ˈ ʃ uː t oʊ, p r oʊ ˈ-/ prə- SHOO-toh, proh-, Italian: ) is an Italiandry-cured ham that is usually thinly sliced and served uncooked this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.Ī number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli Venezia Giulia region.