BUTCHER’S CUT PROSCIUTTO
Arguably the king of cured meats, prosciutto is a charcuterie favourite. The Italian ham takes anywhere from a few months to a few years to cure, and comes in two varieties:
cotto, which is cooked, and the dry-aged but raw crudo. Both are served in paper-thin slices, though prosciutto crudo has a more intense flavour, with more fat marbled throughout the deep rose-coloured meat.