Prosciutto de Parma

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