Prosciutto is uncooked, unsmoked, dry-cured ham usually served thinly sliced. It is very popular in Italy, often served as an antipasti with grissini, melon or figs - or with vegetables like peas and asparagus (a bit like my Asparagus and Parma Ham recipe). I also use it in salads, as a pizza topping, sandwich and panini filling or to saltimbocca (a famous Italian dish made with veal wrapped in prosciutto and sage). The distinct salty flavour alters depending on the region it is produced in.