Prosciutto ham is one of Italy's most beloved dry cured meats that has captivated an audience around the world.
Thinly sliced prosciutto is wonderful on its own or eaten as a starter with melon or figs, or with a selection of other cold hams, meats and cheeses.
It can be also be used in cooked dishes, where the saltiness pairs well with more substantial fish and white meats.
If you want to purchase the authentic real deal make sure you buy 'prosciutto di Parma PDO', which can only be produced in the Italian region of Parma under strict guidelines.
Here are four delicous ideas with prosciutto:
Pick up some top quality Prosciutto di Parma and pair it with sweet ripe figs in this match made in heaven, perfect as a summer starter.
Impress your guests with this dish from chef Theo Randall. Meaty, oven-baked layered monkfish is cooked along with artichoke hearts and potatoes topped with prosciutto. And even better, it's ready in half an hour.
This wonderfully moreish dish comes from chef Theo Randall once again – one he cooked for the 'Live from London' event. Guinea fowl is stuffed with salty proscuitto and creamy mascarpone.
This wonderully colourful and elegant salad makes for a perfect summer starter. Parma ham is paired with the sweetness of ripe mango.