Proscuitto di Parma is the absolute best. Yes, pricey, but totally worth. Make sure you get it thinly sliced, so thin that you can see through it when you hold it up to the light.
I'm Italian (my family is from Parma actually) and I totally grew up with it. IMO, the best recipes for proscuitto are raw, not cooked in meals/recipe (that's what pancetta is used for in Italy). Wrap it around slices of cantaloupe for a fresh appetizer, wrap it around veggies (grilled asparagus that the previous poster mentioned is awesome), or serve it as part of an antipasto platter. Other than that, the only way Italians would eat it is in a sandwich, plain (no cheese, lettuce, other condiments) on a good quality italian bread. Any other way would be sacrilegious :)
at 8:07 AM on May. 30, 2010