Pršut

Prosciutto crudo, in English often shortened to prosciutto , is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced. Several regions in Italy have their own variations of prosciutto crudo, each with degrees of protected status, but the most prized are prosciutto di Parma DOP, from Emilia-Romagna, and prosciutto di San Daniele DOP, from Friuli-Venezia Giulia. Unlike speck (Speck Alto Adige) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland.

Source: Wikipedia