Best prosciutto di parma in Senoia, GA

Served at Revolution, on the charcuterie menu.

Prosciutto di Parma

$8.00

Where this dish comes from

Prosciutto di Parma is the Italian cured ham that has been produced in the hills around Parma since at least the second century BCE. The legs of specially fed Parma pigs are cured with sea salt, air-dried for a minimum of twelve months (premium hams up to thirty-six months), and sliced paper-thin. The Protected Designation of Origin seal on the leg confirms the origin. At brunch, four or five slices alongside melon, burrata, or toasted bread is one of the simplest and most satisfying things the kitchen can offer.

Make prosciutto di parma at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Prosciutto di Parma

2 oz prosciutto di Parma (hand-sliced thin), 1 tsp extra-virgin olive oil, cracked black pepper, optional: fresh fig or melon

Remove prosciutto from refrigeration 15 minutes before service. Fan slices across a small plate. Drizzle olive oil. Finish with cracked black pepper. Add fig or melon if in season.

Cheffy’s note

Prosciutto di Parma as a side is an invitation to pair — with eggs, with toast, with fruit. The prosciutto should be sliced to order or just before service and served at room temperature, never cold from the fridge, which firms the fat and kills the texture. Fan it on the plate with a drizzle of good olive oil and cracked pepper. A fig or melon accompaniment if available.