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.
From fruity summer salads and appetizers to seafood and meat main dishes, prosciutto ham adds an extra something.
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.
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.
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