People have written books about Northern Italy's cured raw hams. Broadly speaking, they can be divided into two categories, dolce (sweet), and salato, casalingo, or Toscano (salty, home made, or Tuscan). The former is more refined and more expensive. The latter is more heavily salted, and is also rubbed with a spice mixture called agliata, made with garlic and pepper.
This is a Prosciutto Toscano DOP (DOP means certified), and its cut surface, where the ham was attached to the pig, is heavily peppered. It will be more flavorful than a prosciutto dolce, and (in my opinion) holds up to summer temperatures and humidities better. In short, the perfect accompaniment to a melon, especially in August.
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto
This is a Prosciutto Toscano DOP (DOP means certified), and its cut surface, where the ham was attached to the pig, is heavily peppered. It will be more flavorful than a prosciutto dolce, and (in my opinion) holds up to summer temperatures and humidities better. In short, the perfect accompaniment to a melon, especially in August.
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto