Prosciutto di Parma has a DOP status (Protected Designation of Origin) since 1996 (one of the first in Europe) which means only products which meet standard requirements can be given the distinction of being called “Prosciutto di Parma.”.
http://www.msadventuresinitaly.com/blog/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/
Prosciutto, that amazing Italian ham, is great for eating just on its own. But if you've ever once tried it in a recipe, you know how much flavor it can add. That salty savoriness is a great tool in the kitchen. The classic Italian dish of saltimbocca, for example, wraps prosciutto around veal cutlets, flavoring the meat and locking in the moisture -- it's a great technique to try.
http://www.huffingtonpost.com/2012/05/23/prosciutto-recipes_n_1540764.html
Chopped eggplant, red and green bell peppers, onions, and carrots, slowly cooked on the stovetop in olive oil will make your kitchen smell like heaven. A wonderful dip for rye--or your favorite bread or crackers.
http://allrecipes.com/recipes/102/appetizers-and-snacks/antipasto/
Get the Meyer Lemon Pizza recipe from How Sweet It Is. Get the Asparagus Cheese Tartines recipe. Get the Frittata with Prosciutto, Potatoes, Goat Cheese & Thyme recipe from Food52. Get the Ham and Cheese Pie recipe.
http://www.huffingtonpost.com/2012/05/23/prosciutto-recipes_n_1540764.html
Part 1 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma. 1  Part 1: Making Prosciutto di Parma: the Salting. 2  Part 2: Making Prosciutto di Parma: the Drying and Sugna.
http://www.msadventuresinitaly.com/blog/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/
The precise nature of meat termed ham is controlled in a number of areas, often by statute, including the United States and European Union. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the US.
https://en.wikipedia.org/wiki/Ham_%28meat%29
The duration of the curing process varies by the type of ham, with Serrano ham curing in 9–12 months, Parma hams taking more than 12 months, and Iberian ham taking up to 2 years to reach the desired flavour characteristics.
https://en.wikipedia.org/wiki/Ham_%28meat%29
Ham is pork that has been preserved through salting, smoking, or wet curing. It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and Jamon jamón. serrano
https://en.wikipedia.org/wiki/Ham_%28meat%29
This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results. Recipe by SunFlower.
http://allrecipes.com/recipes/102/appetizers-and-snacks/antipasto/
Caprese on a Stick. Serve your Caprese salad on toothpicks for a fun, easy appetizer. It takes just a few minutes to thread mozzarella balls, cherry tomatoes, and fresh basil leaves onto the picks and drizzle with olive oil.
http://allrecipes.com/recipes/102/appetizers-and-snacks/antipasto/
what kind of meat is prosciutto?
Italian ham is prosciutto.