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    Deriving from the Latin perex suctum, meaning “dried out,” prosciutto is used in Italian as the generic term for “ham,” referring to a food whose basic form consists of only two ingredients: a hind leg of a pig and salt. To this is added air and time—the air traditionally being that of temperate north-central or northern Italy and the time being anywhere from several months to three years.

    https://www.britannica.com/topic/prosciutto-ham
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      Prosciutto | Meat, Origins, Ingredients, Taste, & Varieties | Britannica
      Prosciutto, highly prized dry-cured ham of Italian origin. Deriving from the Latin perex suctum, meaning “dried out,” prosciutto is used in Italian as the generic term for “ham,” referring to a food whose basic form consists of only two ingredients: a hind leg of a pig and salt. To this is added
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