The meat’s salty-sweet richness pairs beautifully with the perkiness of the arugula and honeyed personality of pears.

Prosciutto begins with fresh, raw pork legs that are salted then slowly dried and cured over several months before aging for ...

Ham has always been there for us, from second grade lunches to Easter dinners at grandma’s house. But saying every ham is the same is like saying all beef is steak. It's just not true. While all hams ...

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Think you know prosciutto? Think again. In this country when we use the word prosciutto, most people take it to mean Prosciutto di Parma or a near sibling. One of the world’s great gourmet foodstuffs, ...

Whether you have just a day or a more leisurely grazing stretch ahead of you, here are the spots you’ll want to… Eating in Parma means enjoying a trio of heavyweights: Parmigiano Reggiano, Prosciutto ...

In a small saucepan, combine the figs, wine, port, balsamic vinegar and honey and bring to a boil. Reduce the heat to moderate and simmer until the liquid is absorbed and the figs are tender, 15 ...

It's one of the most popular recipes from their latest cookbook! Mary Cressler and Sean Martin, co-authors of "Fire + Wine" ...