Only the fresh legs of well-bred pigs, carefully checked during the curing process, and which have the unmistakable sweet flavour, can aspire to become a Prosciutto di Parma DOP . In the kitchen it is consumed raw, as a tasty appetizer or as a filling for toast and sandwiches, however there are numerous recipes that also feature it in more complex preparations, such as that of the classic tortellini. Its natural aroma pairs perfectly with fresh fruit such as figs or melons.