Prosciutto has to be the national meat of Italy…at least to me. Who hasn’t had a thin slice over a cold wedge of cantaloupe, not to mention with tomato and mozzarella? Hopefully not you but if so what are you waiting for!

So what is Prosciutto? It’s an air dried,cured salted ham, talking anywhere from 9-24 months to cure. Various regions in Italy produce it and each does it a little differently, according to taste. Less slat, sweeter ham. There are two types of processing, Crudo or Cotto which means dried or cooked. Crudo is the preferred and Italian Prosciutto especially the one from Parma is strictly regulated…and savored.

This man sells many pork items, but Prosciutto is his specialty and his place sits on a corner aisle at the Mercato in Florence, where he is happy to let you taste but not happy to have his picture taken. When I see him again on my trip this summer, perhaps I’ll get him to smile!

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How can you resist a work of art on your plate? Masterful in presentation as well as in your mouth, it expresses a pride of work and a joy in doing it even though this cost around 4 Euros!

If only this post had a scratch and taste, I could really convey the simple experience of flavor in an every day, “let’s stop for a snack” This is one of the best reasons I have for returning there…and believe it or not, we had this at the train station.

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