prosciutto

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Related to Prosciutto di San Daniele: prosciutti

pro·sciut·to

 (prō-sho͞o′tō)
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).]

prosciutto

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

pro•sciut•to

(proʊˈʃu toʊ)

n.
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]

prosciutto

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 ?
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.
Sitting beneath Pugin wallpaper - think your gran's designed by Laurence Llewelyn-Bowen - we started on prosciutto di San Daniele, or posh ham and eggs.
The warm breeze from the Adriatic combined with the cool air coming from the Italian Alps, creating a form of air-conditioning that was important in the development of prosciutto di San Daniele, while the breeze from the Mediterranean combined with that from the Adriatic to give prosciutto di Parma its unique flavor.