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prosciutto
This term refers specifically to the Italian tradition of dry-curing pork, distinguishing it from other hams by its lack of cooking and its characteristic salty, savory profile. It is most commonly associated with high-end culinary contexts, such as antipasto platters or gourmet sandwiches, where it is served in translucent, paper-thin slices.
In English usage, the word is typically treated as an uncountable mass noun when referring to the food substance in general. While one might refer to different types of prosciutto, it is rarely pluralized unless referring to distinct varieties or specific whole hams in a commercial inventory.