I believe that the prosciutto used on the capriciosa that I mentioned was "prosciutto cotto," which is more like what Americans might call City Ham, but still its own thing and not quite the same...
Mike, interesting about the salt. I find almost no food too salty, which I chalk up to growing up eating Cuban food: more salt, more fat, more garlic. A grilled slice of focaccia covered with salted anchovies is among my favorite summer snacks. But I can see your point, for sure.
JeffB (not a shill, and sincerely hoping that one dude is not actually affiliated with the restaurant)