Prosciutto (IPA: proˈʃutːo) is the Italian word for ham. In English the word is almost always used for dry cured ham which has not been cooked, in particular from central and northern Italy such as Prosciutto di Parma and Prosciutto di San Daniele.
Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is also used in stuffings for other meats, such as veal, or as a wrap around a cooked steak. Prosciutto may further be used in a filled bread or as a pizza topping.
Prosciutto is often served in sandwiches, sometimes in a variation on the Caprese Salad, with basil, tomato and fresh mozzarella cheese. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.
Home smoked bacon is a very good substitute for prosciutto.