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n. pl. pro·sciut·ti (-tē) or pro·sciut·tos
An aged, sometimes spiced Italian ham that is salted, cured by drying, and usually served in thin slices.

[Italian, alteration (probably influenced by prosciugare, to dry out) of presciutto, from Vulgar Latin *perexsūctus, thoroughly dried up : Latin per-, per- + Latin exsūctus, past participle of exsūgere, to suck out (ex-, ex- + sūgere, to suck; see suction).]


(prəʊˈʃuːtəʊ; Italian proˈʃutto)
(Cookery) cured ham from Italy: usually served as an hors d'oeuvre
[Italian, literally: dried beforehand, from pro- pre- + asciutto dried]


(proʊˈʃu toʊ)

salted ham that has been cured by drying, sliced paper-thin for serving.
[1935–40; < Italian prosciutto, earlier presciutto < Vulgar Latin *perexsūctus all dried up = Latin per- per- + exsūctus lacking juice, past participle of exsūgere to suck out, draw moisture from = ex- ex-1 + sūgere to suck]


The Italian term for ham. There are several regional varieties (e.g. Prosciutto di Parma, which is known in English as Parma Ham).
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.prosciutto - Italian salt-cured ham usually sliced paper thin
gammon, ham, jambon - meat cut from the thigh of a hog (usually smoked)
References in periodicals archive ?
The same applies to the university city of Parma and its famed prosciutto di Parma or Parma ham.
They are both excited about a custom trip they are creating for a group of women to Italy's Emilia Romagna region, best known for its incredible food such as Parmigiano-Reggiano cheese, prosciutto di Parma, and balsamic vinegar--plus plentiful wine.
By request, visitors can Uova tour the family owned company, which is now run by third generation prosciutto di parma producer Federico.
Tortelloni Uova By request, visitors can tour the family owned company, which is now run by third generation prosciutto di parma producer Federico.
Canada also recognises the special status of the EU's Geographical Indications, agreeing to protect a list of more than 140 European goods in Canada, such as Prosciutto di Parma and Schwarzwlder Schinken.
Apart from private label, domestic manufacturers led processed meat and seafood with Consorzio del Prosciutto di Parma on top, with a value share of 5% in 2015.
For P2,220 nett, the meal begins with a traditional Italian cocktail or a Bellini as the aperitivo or aperitif, a wide selection of antipasti or appetizers: Parmesan Custard “Sfrommatti” with Asparagus and Mushrooms, Fig and Arugula Salad, Summer Melon Salad with Feta Cheese and Cucumber, Antipasto Calabrese, Marinated Italian Mozzarella with Cherry Tomatoes, “Fagioli e Tono” Salad with White Beans and Preserved Tuna, Prosciutto di Parma, Fresh Shucked Oysters and Marinated Olives, along with the freshest of local and imported greens, Mediterranean “Salumi,” cheeses, condiments and homemade dressings.
Ambriola imports specialty Italian cheese and prosciutto di parma from Italy.
By law, Prosciutto di Parma (cured ham) and Parmigiano Reggiano cheese can be made only in EmiliaRomagna.
Others, however, are better known, such as Bordeaux wine, Scotch whisky and Prosciutto di Parma.
Prosciutto di Parma and prosciutto di San Daniele were allowed in, and in 2000, mortadella was added to the list.
Following a 20-odd-year ban, another five names, including Prosciutto di Parma and Prosciutto di San Daniele, will now be allowed to be used on the Canadian market.