The finest proscuitto crudo there is, parma.

One of the staples in any Italian fridge, a leg of salt cured pork which is transformed after salt curing and aging for up to 24 months. Sweet, salty, tender and delicious. As well as charcuterie boards it works brilliantly in salad dishes, with melon, peach, mozzarella, rocket, asparagus.

Worth every penny.