'dry'), with prefix substitution,[15] or from Vulgar Latin pro (before) + exsuctus (past participle of exsugere, 'to suck out [the moisture]');[16] the Portuguese presunto has the same etymology.

It is similar to the modern Italian verb prosciugare ('to dry thoroughly'; from Latin pro + exsucare ('to extract the juices from')).

The process of making prosciutto can take from nine months to two years, depending on the size of the ham.

During this time, the ham is pressed gradually and carefully to drain all blood left in the meat without breaking the bone.

The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate.

When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months.

Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products, including some local prosciutto, are covered by a protected designation of origin (PDO) and other, less stringent designations of geographical origin for traditional specialties.

Various regions have their own PDO, whose specifications do not generally require ham from free range pigs.

[19] Prosciutto di Parma has a slightly nutty flavour from the Parmesan whey that is sometimes added to the pigs' diet.

European protected designation of origin (PDO) and protected geographical indication (PGI) apply for several prosciutto varieties in Italy, each slightly different in colour, flavour, and texture:[8] Culatello con cotenna [it] is similar to prosciutto, but is made from the filet or loin of the hind leg.

[22] Prosciutto, locally called pršut, is produced in Montenegro, Bosnia and Herzegovina, Slovenia (especially the Karst Plateau and the Vipava Valley), and Croatia (Dalmatia, the island of Krk, and Istria).