The Iberian pig has dark skin and long, slender legs. The genetic trait of this breed is a fat infiltration of the muscle tissue, the key to the unmistakeable flavour and texture of Iberian hams.
The traditional habitat of the Iberian pig is the dehesa pastureland, one of the best preserved ecosystems in Europe, where the Iberian pigs live together with wild species as deer, wild boars, rabbits, hares, wild cats, imperial eagles, black vultures, cranes, and lizards.
Prosciutto is the Italian word for ham.
Prosciutto crudo, means uncooked ham and refers to an air cured, salted leg of pig. Its flavor is almost sweet, and when sliced and served properly, it is a succulent sensation in the mouth. The flavor varies according to the curing process and region of origin.
San Daniele prosciutto is from Friuli and is distinctive because of the darker meat and the hoof that is left on the leg. However, the most famous prosciutto of Italy is Prosciutto di Parma.
Similar cured hams can be found in Croatia, Serbia and also in the U.S., known as country ham.
