mezzomediProsciutto
Melt-in-your-mouth Parma ham, salty and umami with a nutty sweetness.
Italian cured ham aged at least 12 months, characterized by its salty and slightly sweet flavor, with a fine and crumbly texture. Its delicacy and gustatory balance make it a refined element of Mediterranean preparations, consumed raw or integrated into cooked dishes.
Best pairings
Melon Contrast90%Melon and Prosciutto di Parma, the iconic sweet-savory summer pairing.
Fig Contrast89%Fig and Prosciutto di Parma, the quintessential sweet-savory summer pairing.
Tomato Classic86%Italian fundamental (Caprese salad variant): the lively acidity of tomato cuts through the richness of fatty, salty ham.
Pea Classic84%Peas and ham, piselli al prosciutto.
Veal Classic84%Veal and ham in saltimbocca.
Burrata Classic84%Burrata and Parma ham, a melting antipasto.
Arugula Classic83%Peppery arugula and Parma ham, a salty-bitter contrast.
Mozzarella Classic82%Mozzarella and Parma ham.
Nectarine Contrast82%Nectarine and ham, a sweet-savory summer pairing.
Asparagus Classic81%Asparagus with Parma ham, salty on green.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with prosciutto?
Prosciutto pairs especially well with melon, fig, tomato, pea and veal. Melon and Prosciutto di Parma, the iconic sweet-savory summer pairing.
What can I substitute for prosciutto?
If you don't have it, try: serrano ham, pancetta, guanciale.