Marcus Porcius Cato (234-149 B.C.) wrote about making prosciutto over two thousand years ago and much hasn't changed with the preparation of Prosciutto di Parma. A dry cured ham has only the addition of salt massaged and rubbed into the flesh while dry aging for 10-12 months until the meat is both a flavor of perfect velvet sweet and salt.

Sliced paper thin and eaten with a slight cap of fat is the perfect starter to any meal or just by itself with an accompainment of really crusty ciabatta bread, nuggets of Parmegian Reggiano and definitely a glass of ‘big red’.

Can you imagine that over the past two thousand years the custom of a simple plate of ham, cheese, bread and wine has graced many tables, bringing reason to get together for just simple conversation and good quality food.

So wherever you are in the world, this tradition still holds true today, and it can be as simple as this.