Talk:Prosciutto

message: I came here looking for why I can't call American or Canadian bacon "Prosciutto" - I am not more informed for it. The wiki article says it is dry cured pork with a salted brine. Why is this a separate article from the generic curing of meat?  — Preceding unsigned comment added by 24.178.26.221 (talk) 06:52, 17 January 2014 (UTC)
thread_title: Anyone can claim the word

message: "Sunny, airy place"? Or a shady airy place. Wetman 12:30, 24 Sep 2004 (UTC)
thread_title: airy place

message: i think there should be more information about dry curing.  for example, is dry curing the process of salting uncooked meats and leaving the meats to dry?  also, is dry curing that simple, that all one does is clean the meat, salt it and leave it out to dry?  what does "cleaning" the meat entail?  thanks to anyone who can drop knowledge. Streamless 12:53, 28 February 2006 (UTC)
thread_title:  Dry Curing 

message: Can someone please add how this word is pronounced?  Thanks!—Ëzhiki (ërinacëus amurënsis) 02:28, 15 March 2006 (UTC)
replies: text: Italians pronounce it "pro'shoot-toe". I've never heard a native English speaker say it (Brits call it "Parma ham"), but given how Americans pronounce "bologna" I wouldn't be surprised if they pronounced it completely differently, in which case we will have to put both. Anyway, I need some help in putting the correct IPA symbols. I'm particularly unsure about the stop before the "t". I'm not sure if it's a glottal stop, because you stop the vocal tract with your tongue and teeth. It's more like a dental stop... PizzaMargherita 07:41, 15 March 2006 (UTC)
replies: text: Americans(well, New Yorkers) pronounce it as the Italians do. --Mmx1 01:22, 16 April 2006 (UTC)
replies: text:  in Australia, it's pronounced pro shoot toe. Some people, like chefs and people pretending to be fancy, call it pros cute toe. Naysie 06:32, 24 March 2007 (UTC)
thread_title: Pronunciation

message: can anyone suggest some ways to eat Prosciutto?
i just know a simeple way is that to eat with melon
sweet and salty,juicy and dry
amazing match!
: I believe that's mentioned in the intro. PizzaMargherita 06:12, 6 April 2006 (UTC)
replies: text: Never heard of that. In brooklyn, you pretty much can't get proscuitto (bur-jewt) unless it's on a sandwich with fresh mozzerella. Liu Bei 16:28, 17 April 2006 (UTC)
thread_title:  Ways to eat Prosciutto? 

message: Liu Bei, you mean it's pronounced "bur-jewt" in the US? Wow. We should mention it. I never heard anybody use the word "prosciutto" in the UK, so I don't know if it's even used at all there. "Parma ham" is definitely preferred. PizzaMargherita 22:06, 21 April 2006 (UTC)
replies: text: I mentioned this above. Here in Australia, it's usually called prosciutto and pronounced pro shoot toe, unless you're trying to sound posh, then you say pross cute toe. Naysie 06:35, 24 March 2007 (UTC)

text: The term "prosciutto" came into use in the UK after the war, and in particular after Elizabeth David's books introduced continental food to UK readers. Since then, and with many different versions readily available, the hams are generally referred to by their regional descriptions. Pronunciation in the UK is pretty much as Naysie describes above, but with numerous regional and personal variations. Sorry, but no references to back that up. LittlePete 08:14, 24 March 2007 (UTC)
thread_title:  Pronounciation by English speakers and US/UK use of the term 

message: I removed this from the designated origin list because I couldn’t find it on the EU site at . In fact the Prosciutto di Veneto Berico-Euganeo producers consortium for protection is based in Montagnana, so it might be that the it’s the same thing being mentioned twice. —Ian Spackman 15:03, 11 September 2006 (UTC)
thread_title:  Prosciutto di Montagnana 

message: I remember a show about American delis that stated some place was the first to serve prosciutto after it was approved for consumption in the U.S. or something close to this statement. Was America ever unable to import prosciutto due to an issue with hte meat (rather than an inability to import many items from Italy/all of Europe)?
When I was a kid, the real Parma style was illegal in the US (although my parents occassionally got it anyway, it was very expensive).  Something about the FDA being concerned about diseases in cured meat.  When I was 20 or so, it was legal to import it again.  --Amcalabrese (talk) 17:38, 24 June 2008 (UTC)
thread_title:  Import to US 

message: Given the PDO bandwagon is increasingly making semi-generic names like 'prosciutto' anachronistic, particularly given the inconsistent use of this particular name across the English-speaking world, and given the Prsut debate above - would it not make more sense to move this article to air-dried ham or dry-cured ham? You could then hang Bayonne, Prsut etc off it as 'daughter articles', and it could act as a  appendage for the dry-cured section of the Ham article. This article seems to be moving towards that kind of more general overview in any case, and there would be no debate about whether serrano or Prsut are dry-cured hams. As an aside, I find it interesting that the Portuguese and Balkan words are so similar - what's the link?  Obviously it would need a bit of a rewrite of this and the main Ham article (I've already nudged it a bit in that direction), but I think it would work better under a more general name and spare us some of the debates above. FlagSteward 14:15, 16 September 2007 (UTC)
replies: text: Dunno about Portugal, but in the Balkans the name is simply a domestification of the Italian word - historically, a lot of Italian populace lived in the litoral regions of the Eastern Adriatic and the various pršuts are the result of a cultural exchange (which is the reason why some of the people in the above pršut debate simply amount to prejudiced dicks) TomorrowTime (talk) 09:03, 26 November 2007 (UTC)
thread_title: Rename??

message: The "In other countries" section starts with:
:Air-dried hams are made throughout southern Europe, and most of these traditional products now have some kind of PDO protection
and closes with:
:Similar hams are produced in many countries, in many cases imitating others rather than following a long tradition.
These two seem to contradict eachother (i.e. traditional vs. imitating). Upon more careful reading, the closing sentence could be understood to mean air-dried hams not listed above the closing sentence, but I still find it a bit vague and confusing. Could we possibly make the "in other countries" list clearer? We could clasify by PDO status and in case that's not available, by tradition - thereby avoiding products that don't have a long tradition. For starters, I will add the word "other" to the closing sentence. TomorrowTime (talk) 10:41, 10 February 2008 (UTC)
replies: text: I don't see much contradiction  myself - as a first approximation if (country is in Southern Europe) then (there's some kind of traditional dry ham).  Most countries are not in Southern Europe, therefore their dry hams are imitations.   FlagSteward (talk) 23:21, 12 February 2008 (UTC)
replies: text: Yeah, I may have overreacted a bit there. As you can see a bit higher from here, some people have argued before that unless a prosciutto is produced in Italy proper, it should not be included in the article, and there have been some harsh between the lines insinuations. The ending sentence of that section works fine with the inserted other now. I still think a classification of the "in other countries" prosciuttos would be welcome, if anyone is competent enough to do it. TomorrowTime (talk) 13:09, 13 February 2008 (UTC)
replies: text: As I suggested above, that could just be because actually there's not much to distinguish the Italian variant from the other Mediterranean hams - and prosciutto is an unsatisfactory name for the article in any case, because it's a word that's not used in some major anglophone countries (ie Britain) so you've got a version of the airplane/aeroplane -> fixed wing aircraft debate, never mind what prosciutto means in Italian.... For me the case for moving to Air-dried ham or similar is pretty compelling. FlagSteward (talk) 17:55, 13 February 2008 (UTC)
replies: text: You know, that sounds like a pretty good idea. I'd support it. TomorrowTime (talk) 18:16, 13 February 2008 (UTC)
replies: text: Well, if you want to set it in motion, you're welcome - I'm a bit busy right now, I'd forgotten that I'd even left this page on my watchlist.... FlagSteward (talk) 19:03, 13 February 2008 (UTC)

text: So Mycroft, how much of your adult life have you actually spent in the UK? Prosciutto is not unknown in the UK, and has become less rare under the influence of the likes of the River Café, but tends to be confined to London foodie types, and Italian communities in places like Glasgow. The WP:COMMON phrase in the UK would still be Parma ham - as a random example, Parma ham is what one Scotsman calls it - I think we can regard Gordon Ramsey in The Times as a fairly WP:RS. ;-/  And Prosciutto still doesn't get round the problem that it's the same basic stuff whether it comes from the French Basque country or the Balkans. FlagSteward (talk) 00:39, 13 March 2008 (UTC)

text: I was born in Guatemala, grew up in Congo, father's Thai, I lived in Finland for 20 years, I have a pen-pal from Chile, and it's not called prosciutto in the UK, it's called Parma ham, whatever the origin. The article should reflect that, like it once used to. 169.71.50.11 (talk) 06:44, 17 April 2008 (UTC)
thread_title:  Some inconsistency 

message: Living in an area dedicated to manufacturing (and eating) prosciutto di Parma, I ought to know something about this bizarre way of feeding pigs. Alas, I never heard anything about it. Can somebody please confirm or correct?--Broletto (talk) 20:48, 28 May 2008 (UTC)
replies: text: Sorry, I misread and didn't properly evaluate the word "Whey". Ok, the whey is residuated from the manufacturing of Parmigiano Reggiano and is given to pigs.--Broletto (talk) 21:05, 28 May 2008 (UTC)
thread_title:  Parmigiano Reggiano as food for pigs? 

message: this was just added in an edit, can anyone source or verify this? dcole (talk) 21:54, 23 June 2008 (UTC)
replies: text: probably a French troll. JacktheBrown (talk) 17:34, 15 April 2024 (UTC)
thread_title:  Created in France? 

message: It should be mentioned that "Prosciutto di Parma" (with PDO) is one of the very very few dry cured meats (at least between those well known to the general public) which does NOT contain food additives such as sodium nitrite.  —Preceding unsigned comment added by 143.210.100.49 (talk) 10:34, 28 November 2008 (UTC)
thread_title:  No additives 

message: "It is also well known in Croatia (Dalmatia, Croatian Littoral, Lika and Istria), parts of western Slovenia (Kras, Vipava Valley), Herzegovina, Montenegro (Njeguši) and Serbia (Zlatibor and Užice) where it is known as pršut/a."
# Does this really belong to the lede?
# Do we need this level of geographical detail?
# Dry-cured ham is well-known and produced in many other countries, under other names. If "prsut" is so notable, perhaps it should have its own article and we can add it to the "See also" list
# A source for all this wouldn't harm, but that's really besides the point
58.138.12.160 (talk) 20:23, 7 September 2011 (UTC)
thread_title:  Undue emphasis on non-Italian varieties 

message: I was looking up Jersey Mike's, a sub chain that has a few shops near me. On their menu, they have "prosciuttini" (sp), which I looked up on wikipedia. But I was redirected to the prosciutto article, which has no mention of "prosciuttini", despite the redirect from that word. Might it be good to devote a sentence or so to explaining what this is?YellowAries2010 (talk) 03:22, 25 May 2012 (UTC)
thread_title:  Prosciuttini 

message: Reporting in the lead of the article that variant of Parma Ham are produced on the Eastern Adriatic Littoral is a classic case of WP:UNDUE violation. Indeed, there are an half dozen of other countries producing similar versions of Parma Ham (namely France, Spain and Portugal) and they should be cited as well. However on a approach based on quality/quantity of sources, Parma Ham is mainly from Italy. Referencing it to other countries without violating WP:V can be possible only if adequate sourcing in English is provided and it is not the case now.
Please note that the Croatian version of the article is sloppy to the point of being ridicoulous. Indeed in the Croatian version Prosciutto is described and exclusively a Dalmatian food and there is no reference to the Italian version (and by the way this Dalmatian version of Prosciutto is a Venetian legacy). However if the aim of the Croatian editors was to enter an article exclusively for this cured meat produced in Croatia, that article should not linked to the present article. As it is today the article in Croatian cannot be considered as the translation/equivalent of the article in English. The link is therefore to be removed.
--Silvio1973 (talk) 21:17, 26 September 2012 (UTC)
thread_title:  Undue weight 

message: Please, there is no need to mention region of Dalmatia for production of italian type of prosciutto, reason why is in production proces. Only thing that Dalmatian pršut has w/ Italian prosiutto is pig, pig as source of meat. Dry-cured meat production is oldest type of meat preservation over longer time period, not related to neither, not to prosciutto or pršut, Italy or Dalmatia, or any other region. Main difference is: Dalmatian pršut is smoked dry-cured boned back pig leg, smoked, I repeat myself, smoked. Italian kind of prosciutto production in any case does not consider smoke as production proces. That is main, big, difference, so distinctive that it cant be corelated one w/ other, or even put in same box. I wish there is more sources in english, but there is allmost none. Here is one (read last line of text) from top Croatian producer of Dalmatian pršut. Here is one more source from news report for Dalmatian pršut fair in Sinj, in text winner of Best Dalmatian pršut gives advice for production of best Dalmatian pršut and says: 6. After salting, pršuti (plural) is cold smoked for cca 70 days, whith calm flow of fresh air (the room should be colder as it can be and source of smoke more away as it can be). This fact refers only to Dalmatian pršut, it does not refer to Istrian prosciuttto or Istrian špaleta (špaleta = front pig leg) which are produced in Croatia and has similar production proces as prosciutto in article. I have two sources for that but only in croatian 
. Croatia has gained a licence, again this year for export of meat/fish products on market of EU after they had ban for several years because of some shell poisoning and pig vacination (against pig plague). It is aspected that qualitiy of Dalmatian pršut and specific flavour gained from smoked production will make a consumers of EU to see big difference from similar called product italian prosciutto.  --Domjanovich (talk) 13:19, 18 October 2012 (UTC)
replies: text: Thank you Domjanovich. So, can I understand why on hr:wiki the two were related? It looks they are clearly two different things. Defending the unicity of the regional productions is today a big issue in Europe. There is a immense variety in Europe and this is reflected in the different productions of food. I welcome the Croatian users to create on en:wiki an article describing their Dalmatian Ham, avoiding association to other regional productions. I have no idea on how many kind of dry-cured ham exists, perhaps dozens. Well, for each of them I welcome the users to create an article and to regroup all of them in dry-cured hm. --Silvio1973 (talk) 09:16, 19 October 2012 (UTC)
replies: text:  Silvio1973, u r welcome. I fell I need to say one more fact that will become big issue for Istrian prosciutto and Istrian špaleta and reflects to Parma Ham or Italian prosciutto. Similar production proces, exept that Istrian prosciutto and Istrian špaleta are skin removed before dry-cured proces starts. There was no need to remove Istrian prosciutto from italian kind production of prosciutto. I give u head ups for Istrian prosciutto/špaleta because it will gain a protection over regulation agency in Croatia and EU as specific origin product related to specific pig meat carvin method and dry-cure(ing) proces. I dont have idea how many dry-cured hams there is in world, dozen is small number. In Dalmatia we recognize over dozen diferent production types for Dalmatian pršut, soo no hope that over time number wont rise, because in last 10 years or so in several fairs that were held in diferent parts of Dalmatia always showed incoming of couple of new producers w/ their own production proces that was specific in some way and different from allready seen ones. My english is poor and I dont contribute as much as want on en: wiki. --Domjanovich (talk) 12:46, 19 October 2012 (UTC)
thread_title:  If u dont mind ... 

message: The article should make clear that prosciutto is simply the Italian word for ham, jambon,  or Schinken. If there are any regions in the world where that word has a more specialized meaning, this should be explained. --217.226.93.72 (talk) 09:59, 18 May 2016 (UTC)
thread_title:  prosciutto in Italian 

message: As a Greek i know that I can find Greek prosciutto in Greece. It is frequently found in the greek gastronomic literature as ελληνικό προσούτο, although I'd rather not cite greek sources here. I added the mention of greek prosciutto found in the Fodor's Travel Guide. User Macrakis is requested to leave my edit in peace. Of course other countries produce prosciutto as well.--10tex (talk) 18:19, 17 March 2018 (UTC)
replies: text: You can find hams called "prosciutto" in many places: the US, Japan, Greece, etc. There is nothing special about Greece here, and certainly no reason to mention Greece in the lead. But I will add a source for ελληνικό προσούτο to the other sources -- does that help? --Macrakis (talk) 19:59, 17 March 2018 (UTC)
thread_title:  Prosciutto is produced everywhere 

message: An editor has asked for a discussion to address the redirect Proscuittini. Please participate in the redirect discussion if you wish to do so.  Steel1943 (talk) 02:52, 20 February 2020 (UTC)
thread_title:  "Proscuittini" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: :The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.
The result of the move request was: Withdrawn. Per nominator's reply agreeing with my opposition, I am pretty sure that he is no longer requesting this move. (Of course, JacktheBrown may undo this if I am mistaken.) WP:RMEC (closed by non-admin page mover) SilverLocust 💬 21:09, 15 April 2024 (UTC)
replies: text: Prosciutto →  – I propose changing the title: prosciutto () is a cut of pork, while prosciutto crudo, the subject of this article, is an Italian salume. JacktheBrown (talk) 17:27, 15 April 2024 (UTC)
thread_title:  New title