Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called 'prosciutto crudo' in Italian (or simply 'crudo') and is distinguished from cooked ham, 'prosciutto cotto'.

A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli Venezia Giulia region. Unlike Italian Speck, based on the South Tyrol region and also known as Speck Alto Adige PGI, which is also a dry-cured ham, prosciutto is not smoked.

More Info: en.wikipedia.org