Prosciutto is a type of ham that comes exclusively from the hind pork leg, a cut that is quite lean and benefits from wet and dry curing as well as smoking methods. The word prosciutto simply translates to "ham" in Italian, and there are two types of prosciutto: prosciutto crudo, which is uncooked and dry-cured, and prosciutto cotto, which is cooked. For the purpose of this guide, we will be talking about prosciutto crudo. Prosciutto is made from high-quality pork legs that are covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat and causes the flavors to become more concentrated. After the salting process, the pork legs are washed, seasoned by hand, and left to dry-age at a controlled temperature for 14 to 36 months. It is the combination of salt, air, and time that gives prosciutto its sweet and delicate flavor. Prosciutto-producing techniques vary based on the region, producer, and consortium. Prosciutto is usually served thinly sliced and can be eaten on its own or used as an ingredient in various dishes.