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.
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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