Pršut is a traditional dry-cured ham originating from the Balkans, particularly popular in countries like Croatia and Serbia. It is made from the hind leg of a pig, which is salted and air-dried for several months. The process involves specific techniques that enhance its flavor and texture, resulting in a savory, rich taste. The curing process of Pršut often includes natural elements such as sea salt and herbs, contributing to its unique characteristics. It is typically served thinly sliced and can be enjoyed on its own or as part of a charcuterie board, often paired with cheese and bread.