Paris-Brest
Prosciutto is a ham that has been salted, pressed, and air-dried in the Italian fashion and, unlike many other regional cured hams produced around the world, it is not smoked. As a signature product for more than two thousand years, Italian prosciutto is legally protected and tightly monitored by Italian law – all aspects of prosciutto production, from the pigpen to the aging house, are strictly regulated and controlled. And although prosciutto is now produced in various parts of the world, the best versions still come from two regions of Italy: Parma and San Daniele. Domestic prosciutto tastes harsh, salty, and rubbery while the authentic prosciutto has a balanced, complex flavor and silky texture. As an antipasto, prosciutto is customarily served raw (or crudo, in Italian) in paper-thin slices, or wrapped around slices of melon or wedges of figs.