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Crudo di Cuneo
prosciutto from Piedmont
The traditional hams of the Cuneo valleys were made both in local abbeys and on family farms. They are popularly eaten as an antipasto, wrapped around breadsticks (grissini).
If you see crudo (raw) on its own, it will nearly always means cured prosciutto, as opposed to cotto, or cooked ham.
Text © Dana Facaros & Michael Pauls
Image by Jeff Kramer