Many of us like to pair fresh figs with prosciutto. There are many brands or types of salt cured hams. Here is my "imho." Prosciutto Toscano is probably the saltiest of all cured hams. This makes it the ideal partner for a fresh, sweet fig. Prosciutto di Parma is a sweeter ham. Not bad. But Prosciutto Toscano is a great match and is quite flavorful as well. Read more about it here:

http://www.saveur.com/article/One-Good-Find/Prosciutto-Toscano-DOP

And here:


http://www.prosciuttotoscano.com

Reaching back into my heritage, I think the best of antipasto for me has always been prosciutto and figs served over crusty unsalted Italian bread , made in your own oven. Prosciutto imported from Parma in Tuscany is unquestionably the Rolls Royce of air cured hams, bar none. The heavy salt taste of the ham, thinly sliced, paired with the sweetness of the fig and the balance of the bread is a dish from heaven.

Try it on your patio on a summer's evening followed by a shot of Limoncello. Your cares will go away!

Per tutti noi il cui patrimonio è da un paese Mediterranea, possiamo dire insieme: Una faccia, uno stomaco! "  :-)


Joe  

Jeez....I started here learning there's a whole world of figs. Now you tell me there's a whole world of prosciutto?!

Joe, bellissimmo piatto di salumi e fichi!

Fermín Jamón Ibérico de Bellota 

http://www.nytimes.com/2011/11/02/dining/top-spanish-ham-makes-it-to-the-united-states.html?_r=0

Rich there is no question the Bellota ham is the best cured ham on the planet but it costs about $150 a pound so please do not be ridiculous. For the everyday working stiff like myself, I'll take prosciutto Toscano @ $20 a lb.

check this place out I log in once and a while and dream 

http://www.mandicplace.com/default.aspx

Rich Serrano ham is standard fare, totally different from Iberico de Bellota.

I love my Parma...used to get it for $10 a pound in Astoria, NYC. Down in NC its like $20...nuts...make a hole stuff the fig with goat cheese or feta, then wrap it in proscuitto and cook it of the grill on high for 2-3 minutes on high, flip once for another 2 minutes...heaven...first had that over 60 yrs ago...

Adolfo do you mean Sal, Kris & Charlie's? Great italian deli, great salami & coppa (capicola).

The Costco's here in San Jose have had this lately: It's 50$ lb for the sampler and 80$ for the ham. It's sliced thin though so you can get a taste of this stuff in the package for 20-30$, very good.  

That is a great sampler, must be delicious!

If I can ask a silly question. If I were to order an $80 ham and have it sent to good ole Louisiana does it need to be refrigerated after I slice off of it. How long would it last in or out of the refrigerator after being cut on.
thanks

I can safely say that any ham, cured or not, should be refrigerated or kept in a cool basement (once sliced up definitely refrigerate).

you folks are making me hungry!

Homemade is the best, made the old way.....

Not to one up Rich but here is a video of the world's no.1 Bellota slicing artist in action

http://nyti.ms/1fG7AHp