Prosciutto de Parma

It is dru cured ham, prapared rather elaborately by salting fresh ham, curing for two months, then thorougfhly washed to remove salt, hung in shade at warm temparatures, when completely dried its left for 18 months in a airy place at room temparature. No chemical used except salt. Its noted for pink, creamy, smooth texture, and salty-sweet flavor. It is served in paper thin sheets withn fruits like melon, grissini, breads, salads etc., which are not stronly flavoured.