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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.

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