What dry-cured Italian ham, of which the 'di Parma' variety is most famous, is made from the hind leg of a pig?

Prosciutto

The word 'prosciutto' comes from the Latin 'pro' (before) and 'exsuctus' (sucked out), referring to the process of drawing out moisture with salt. Authentic Prosciutto di Parma must be cured for at least 400 days, during which the meat loses about a quarter of its weight.