Italian ham is commonly called prosciutto, but there are two main types of ham in Italy, one is raw (Prosciutto Crudo) and the other is cooked (Prosciutto Cotto).

Raw Italian ham needs to undergo a complex process and time precipitation, its production process is more complicated than cooked ham, more time-consuming, need to wait for dry in a cool and ventilated place, drying time is about 9 months to two years (depending on the size of the leg and the weather during the production period).