Prosciutto di Parma can only be found in the Parma regen of Italy, and  is made by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat. After the ham has been salted, it is washed, dried and left to age in aging rooms for a period of 10 to 12 months.

 How to serve it:

• The skin around the prosciutto should be removed with a knife, little by little, when it is necessary in order to continue slicing the meat


• The layer of fat around each slice should be white with stripes of pink and should not be removed.


• It should be sliced cold.


• The slices should be very thin.


• The meat should be consumed soon after slicing.


• Whole hams should be stored with cool areas.


• The exposed area should be lightly rubbed with oil and covered with aluminum foil or plastic wrap

What to serve with it:

 Best served by itself, sliced about 1/10th of an inch thick, with the surrounding fat. It also pairs well with:

• a bit of mustard and fig mostarda


• melon


• pineapple


• cow or buffalo’s milk mozzarella and other fresh cheeses


• bread, flat breads and Italian breadsticks or grissini


• Parmigiano-Reggiano


• Pecorino cheeses