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Prosciutto

Imported from Parma, Friuli-Venezia Giulia, and San Daniele Italy this is the finest grade of the Italian dry cured ham you can get. Prosciutto comes from either pigs leg or from a wild horses thigh. The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. Sliced prosciutto crudo in Italian cuisine is often served as an antipasto, wrapped around grissini or, especially in summer, cantaloupe or honeydew. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping.

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