the meat, prohibiting additives such as nitrite and nitrate that are often used in unprotected products. European Protected Designations of Origin (PDO) and Geographical indications and traditional specialities (PGI) apply for several prosciutto varieties in Italy, each slightly different in color, flavor, and texture: , Parma, PDO , San Daniele del Friuli, PDO , Modena, PDO , Tuscany, PDO , Veneto, PDO , near Carpegna, Montefeltro, PDO , near Amatrice, Lazio, PGI , Norcia, PGI , Sauris, PGI Crudo di Cuneo, Cuneo, PDO Valle d'Aosta Jambon de Bosses, Val d'Aosta, PDO Culatello is similar to prosciutto but is made from the filet or loin of the hind leg. It is aged in a beef or hog's bladder as a casing to prevent spoilage and contamination. Culatello di Zibello possesses PDO status. It is commonly served as a starter. Strolghino is a salame prepared from leftover cuts of culatello. Pršut In Montenegro, Bosnia and Herzegovina, Slovenia (especially the Karst Plateau and the Vipava Valley), Serbia, and Croatia (Dalmatia, the island of Krk and Istria), pršut is a common form of dry-cured ham. Pršut from Dalmatia, Herzegovina, and Serbia are smoked, unlike the Italian product, while that from Slovenia, Istria, and Krk is not smoked. The mountain village of Njeguši in Montenegro produces the smoked njeguški pršut. The following types of pršut have a protected status in the European Union and the UK: See also Coppa or , made in Italy from dry-cured pork shoulder , made in northern Italy from air-dried beef , salted lard made in Italy , salted lard made in Eastern Europe , a dry-cured ham made in China , a method of curing pork originating from the Southern U.S., also widely known as "Virginia ham," cooked either during processing or before eating , a dry-cured ham made in France , a dry-cured ham made in Spain / , a dry-cured ham made in Spain and Portugal , dry-cured ham made in Portugal , a dry-cured and air-dried ham made traditionally in Bulgaria, Elena region , culinary opportunities in Italy's capital and largest city Notes and references Further reading McGee, Harold. On Food and Cooking (revised). New York, New York: Scribner, 2004. External links Official Website (in English) of Prosciutto di Parma Official Website of Prosciutto di San Daniele Dried meat Ham Italian products with protected designation of origin Italian cuisine Albanian cuisine Croatian cuisine Montenegrin cuisine Salumi