Pronounced “Proh-shoo-toe,” Prosciutto is a sweet an delicate, long-processed Italian ham intended to be eaten raw. Parma brand is considered the best, made only from a pig’s hind thigh, salt, air and a great deal of aging time, up to two years.
Because it is expensive, prosciutto is used as an ingredient rather than an entrée. This makes it a favorite for use in simple appetizers, for example cantaloupe wrapped in Prosciutto. In cooked recipes, it is added at the end so as not to kill its delicate flavor.
You can now buy prosciutto in separate packages and at your deli counter. It is cut very thin, almost transparently so. Keep it refrigerated and plan to finish it within two days.
Wrap prosciutto around melon, pears, asparagus or figs
Excellent accent to pasta dishes
Adds excellent smoked flavoring to stuffings
As a pizza topping with cheeses
Here are some foodsites with prosciutto recipes: