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.
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.