Best sliced Prosciutto di Parma DOP

Top pick: Prosciutto di Parma DOP 24 Months, pre-sliced — the longest-aged sliced option here, cut thin at 0.5 mm, which is what gives that silky, melt-in-the-mouth texture. If you want the classic sweet, delicate profile, this is the one.

Who the others suit:

• Parma Pre-Sliced Prosciutto — a straightforward everyday choice, cured at least 400 days, just pork and salt.
• Sliced Prosciutto di Parma 20 Mos — a middle ground: a bit more depth than a young ham, still mild.
• Prosciutto di Parma DOP, 22 month — for a slightly firmer, more savoury slice.
• Citterio Prosciutto Sliced — the easy supermarket-style pick for sandwiches and quick plates.
• Whole 16–20 lb legs (Alma Gourmet) — only if you're slicing for a crowd or a party; they're a project, not a snack.

Serve sliced ham at room temperature, a few minutes out of the fridge, so the fat softens.