Food Importers: Prosciutto Is The Italian Word For Ham

For the importers of quality food the word is almost always used only for dry-cured ham which has not been cooked, in particular from central and northern Italy such as Prosciutto di Parma and Prosciutto di San Daniele ().

In the data base of Agrelma you can find protected designations of origin in Italy

Prosciutto San Daniele at the Central Market in Florence, Italy

Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products including some local prosciutto, are covered by a Protected Designation of Origin and other, less stringent designations of geographical origin for traditional specialties.

A complete list of agricultural products with an EU Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), or Traditional Specialty Guaranteed (TSG), listed alphabetically by nation, is at the European Agriculture site.

There are two famous types of Italian prosciutto crudo exported abroad: prosciutto di Parma, from Parma, and prosciutto di San Daniele, from the San Daniele del Friuli area, in the Friuli-Venezia Giulia region. The prosciutto di Parma has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs' diet. The prosciutto di San Daniele, on the other hand, is darker in color and sweeter in flavor.

The other EU protected designations for prosciutto, each slightly different in color, flavor and texture, are:

• Prosciutto di Modena, Italy (PDO)(allows nitrites)
• Prosciutto Veneto Berico-Euganeo, Italy (PDO)
• Prosciutto di Carpegna, near Montefeltro, Italy (PDO)
• Prosciutto di Norcia, Italy (PGI)
• Prosciutto Toscano, Italy (PDO)
• Prosciutto crudo di San Daniele (UD)

In other countries

Air-dried hams are made throughout southern Europe, and most of these traditional products now have some kind of PDO protection :

• Bayonne ham, from the French Basque country
• Elenski but, made in the town of Elena in Bulgaria
• Jamón ibérico, from Spain
• Jamón serrano, from Spain
• Presunto in Portugal (similar to Jamón serrano)
• Pršut, from south-eastern europe :
  • Dalmatinski Pršut, from Dalmatia in Croatia - may be more or less salty, with darker and drier meat. The town of Drniš is one centre for its production.
• Jambon afumat de porc, (Jambon), from Romania

Similar hams are produced in many countries, in many cases imitating others rather than following a long tradition.

Many food importers use then b2b marketplaces to be in contact producers

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