The Italian word for "ham", prosciutto is a term broadly used to describe a ham made from the hog’s hind legs, that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Prosciutto is best eaten as is and is a classic first course when served with melon or figs. Prosciutto is rose-colored with a slight gloss and usually is served very thinly sliced. It can also be added at the last minute to cooked foods such as pastas or vegetables.