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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 ?
Afterwards, the family's son, Yerko, shows me their old wine cellar; its rafters, lit with lamps, are hung with prsut, a dry-cured ham.
The market is also good place to sample regional Slovene specialties such as the Karst dry-cured ham, prsut, that develops a unique taste thanks to the unique micro-climate of the Karst region which enjoys salty Mediterranean air.
Slovenia; a predominantly Roman Catholic central European country of spectacular mountains, sunflower covered plains, hills awash in grapevines, incredible mixture of climates, Lake Bled, welcoming-generous Slovenes, prsut (air-dried ham), poet France Preseren, composer Jacobus Gallus, chemist Friderik-Fritz Pregl, Lipizzaner horses, etc.