Prosciutto is made from a pork ham that has been salt cured and then air dried. It is then finely sliced and is often eaten uncooked in antipasto, tasting plates, salads and the like.

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Cooked, it can be found in several traditional pasta dishes and is often used to wrap other ingredients such as cheese, vegetables and meat. Baked ricotta with wrapped in prosciutto is a perfect example of this technique.

Prosciutto di San Danielle (from Italy) is my favourite.

Uncooked it has a pleasingly chewy texture and whilst you can taste the salt it also has a underlying sweetness to it.

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Melon with prosciutto

Enjoy,

PK


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