Prosciutto е италианската дума за шунка-сушено-пушено месо.Технологичния процес е основан на традиции които се предават от едно поколение на друго.Суровините и условията на узряване играят много важна роля за крайноят резултат на сртуктората и вкуса.


Air-dried hams are made throughout southern Europe, and most of these traditional products now have some kind of protected designation of origin.

Prosciutto - various types of Italian ham
Presunto in Portugal - Its name also derives directly from the Latin perexsuctum, like prosciutto.
Bayonne ham, from the French Basque country
Elenski but, made in the town of Elena in Bulgaria
Jamón, Spain
Njeguška pršuta, from Montenegro
Užička pršuta, from Serbia
in Croatia:
Dalmatian dry-cured ham (dalmatinski pršut), from Dalmatia in Croatia, especially from the area of Zagora - may be more or less salty, with darker and drier meat. The ham from the town of Drniš is one of the best known.[2]
Istrian dry-cured ham (istarski pršut), from the Croatian peninsula of Istria; its saltiness and dryness is between Karst dry-cured ham and Dalmatian dry-cured ham.
Karst dry-cured ham (kraški pršut), from Karst, Slovenia[3] is generally less salty, less dry and with a gentler taste.
Littoral dry-cured ham (primorski pršut), from the Littoral region, Slovenia
Jambon, (Jambon afumat, if smoked), in Romania; mostly referred to as Şuncă in Transylvania.
Adbum ta Derick, (Derbum), from Adelaide
Jinhua ham, from China
Carmarthen Ham, from Wales - it has been suggested that the Romans took the method back to Italy when they left.

Мога да го преведа ,ако не можеш да разбереш. Интересното е ,че в списъка и включен и Еленският бут.

'My tastes are simple-I'm always satisfied with the best!'
Oscar Wild