It’s up to you if you want to consume raw prosciutto. However, there are a huge number of different kinds. Only two varieties, ‘Crudo’ and ‘Cotto,’ dominate the world.

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Most prosciutto is now Crudo Prosciutto, although I like to refer to it as ‘dry’ rather than ‘raw.’

When it comes to cured meats, prosciutto is regarded as the King of Kings. My love of prosciutto has sent me to Italy for months at a time.

You’ll understand why it’s such a revered food around the world once you get your finger on the pulse.

According to Italian regulations, you must dry and cure your meat for at least 12 months, which enhances the flavor.

The quality of the swine used to make Parma prosciutto or Italian prosciutto is formidable due to all of the tight restrictions. It has DOP (Italian) or PDO (Protected Designation of Origin) worldwide protection, so you know it’ll be amazing. It goes through the curing and drying processes first (these guys in Italy under PDO, are literally inspected all the time). Contrary to popular belief, prosciutto Cotto is smoked and cooked deli ham.

This sort of ham is also cured, but it lacks the long-term months of drying and preservation that Crudo does.

‘Raw Crudo’ is a term used to describe a product that has not been cooked.

‘Cooked’ is a word that comes from the Italian word Cotto.

It’s incredible, but five-year-old dry-cured beef may be hung and intensified in flavor. Whether it’s from Italy or Spain, this is top-notch food that you pay a premium for.