Prosciutto

One of Italy’s most glorious cured meats, prosciutto is a ham that is salted and air cured for ten to twelve months, depending on its size. Several regions in Italy are famous for their prosciutto, the most well known being Prosciutto San Daniele, from the northern Friuli region, and Prosciutto di Parma, made in a government-designated geographic area within Parmigiano-Reggiano’s production zone. Prosciutto di Parma benefits from its proximity to Parmigiano factories because the pigs are fed whey obtained from the cheesemaking process. Prosciutto is used in cooking, of course, but it is also superb served on its own or in the classic pairing with cantaloupe melon. Either way, do not discard the ribbon of fat surrounding the meat. Its sweetness balances the savory lean part.