Prosciutto di Parma

Jambon de Parme

What it is

Cato the Elder wrote down the method twenty-two centuries ago: salt, air, time — nothing else has been added since. The hills around Parma sell their very wind: hams hang in tall shuttered houses so the breeze off the Apennines can finish what the salt began.

In the kitchen

Sliced so thin you can read through it, served at room temperature — never cooked into oblivion. Its salt loves sweet fruit: figs, melon, peaches.

Goes with

Fig Mozzarella Asparagus Peach Parmesan Balsamic vinegar

Also used with

Aceto Balsamico Tradizionale DOP Asiago d'allevo Honeycomb Honeydew melon Persimmon Piave

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