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[proh-shoo-toh] /proʊˈʃu toʊ/
salted ham that has been cured by drying, always sliced paper-thin for serving.
Origin of prosciutto
1935-40; < Italian prosciutto, earlier presciutto < Vulgar Latin *perexsuctus all dried up, equivalent to Latin per- per- + exsuctus lacking juice Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for prosciutto
  • Only a tourist would pull the fat off the prosciutto.
  • Other delights: scallops wrapped in prosciutto, pear sorbet, chocolate soufflé with a surprise hint of blue cheese.
  • Fold prosciutto in half lengthwise and wrap around stuffed figs.
  • Think twice before stuffing your suitcase with prosciutto.
  • Fresh fish options include hazelnut trout and prosciutto salmon.
  • The restaurant serves lunch and dinner, with such offerings as prosciutto-wrapped beef tenderloin and cider-cured pork tenderloin.
  • The reindeer meat was cured, almost the same as prosciutto, with a slightly gamier aftertaste.
  • On top of cheese, place two slices of prosciutto overlapping.
British Dictionary definitions for prosciutto


/prəʊˈʃuːtəʊ; Italian proˈʃutto/
cured ham from Italy: usually served as an hors d'oeuvre
Word Origin
Italian, literally: dried beforehand, from pro-pre- + asciutto dried
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Contemporary definitions for prosciutto

See Parma ham's 21st Century Lexicon
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Word Origin and History for prosciutto

Italian spiced ham, 1911, from Italian, alteration (probably by influence of prosciugato "dried") of presciutto, from pre-, intensive prefix + -sciutto, from Latin exsuctus "lacking juice, dried up," past participle of exsugere "suck out, draw out moisture," from ex- "out" (see ex-) + sugere "to suck" (see sup (v.2)).

Online Etymology Dictionary, © 2010 Douglas Harper
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