Make your next meal a memorable one with Prosciutto di Parma

As summer's second act reaches its finalé, savour the days with these mouthwatering appetizers made with all-natural Prosciutto di Parma.

Make these Prosciutto di Parma appetizers

Why is it that summer always seems to go by way faster than all of the other seasons? Before you know it, it's sweater weather, there's frost on the grass and you're debating if you should still sit on the patio (you should).

Sadly, we haven't found a way to make summer last forever, but we have found a delicious way to savour the time that we do have. Prosciutto di Parma, from Italy’s Parma region, is a by-product of time itself. Cured for at least 400 days (and some for as long as three years), the long held tradition of Prosciutto di Parma dictates that its only ingredients are specially raised Italian pigs, sea salt, air and time. 

Completely free of preservatives, gluten, additives and nitrates, Prosciutto di Parma is just pure flavour and all-natural goodness, with a taste that's as unique as the region it comes from. It's one of few hams awarded the elite PDO (Protected Designation of Origin) status from the European Union, which certifies that it is produced in Parma using traditional methods and 100 per cent Italian pigs born and raised on approved farms.

Its mild and delicate taste is perfect on its own or as an ideal appetizer accompaniment. Think salads are boring? You just haven't had yours topped with crispy Prosciutto di Parma yet — its sweet and savoury flavour profile makes your average greens taste like magic. For an even more deluxe appetizer experience, that could wow any guest, top a freshly baked goat cheese galette with savoury slices of Prosciutto di Parma — now that's one dish you'll never want to end.

Look for the PDO seal and black triangle with the gold Parma Crown on the packaging when you're shopping for Prosciutto di Parma so you know that you're getting the real thing. 

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Healthy summer salad with Prosciutto di Parma

Served as a dish on its own or a well-suited side, this salad is what green dreams are made of.

Healthy summer salad with Prosciutto di Parma

Serves 1

Preparation time 10 minutes

Cooking time 30 minutes


  • 4 slices Prosciutto di Parma
  • 1 cup barley
  • 1 punnet strawberries, roughly cut
  • 1 mango, roughly cut
  • 1 bunch asparagus
  • 4 Tbsp olive oil
  • 1 Tbsp lemon juice
  • Salt and pepper


  1. Boil the barley in lightly salted water for about 20 minutes until tender. Drain the excess water and cool off.
  2. Bake the slices of Prosciutto di Parma in the oven at 180 C until they are golden. This takes about 10 minutes.
  3. Cool off the baked slices on a paper towel.
  4. Peel the asparagus and roughly cut them. Boil the pieces in lightly salted water and cool them off quickly.
  5. Mix the boiled barley with the strawberries, mangos, asparagus and olive oil.
  6. Season to taste with salt, pepper and lemon juice.
  7. Top the barley salad with the crispy Prosciutto di Parma.

Heavenly heritage tomato, goat cheese and Prosciutto di Parma galette

Who says galettes are just for dessert? This perfect pastry can elevate any appetizer hour.

Tomato, goat cheese and Prosciutto di Parma galette

Serves 2

Preparation time 30 minutes

Cooking time 50 minutes


For the pastry

  • 250g plain flour, plus extra for rolling
  • 150g unsalted butter, fridge cold, cubed
  • ¼ tsp fine salt
  • 1 Tbsp oregano leaves, roughly chopped
  • 2 medium eggs

For the filling

  • 2 large heritage beefsteak tomatoes, thickly sliced
  • 350g cherry tomatoes, halved
  • 150g soft goat cheese
  • 2 garlic cloves, crushed
  • 2 Tbsp oregano leaves, finely chopped, plus extra leaves to serve
  • 5–6 slices Prosciutto di Parma
  • Extra virgin olive oil


For the pastry

  1. Put the flour, butter and ¼ tsp fine salt into a large bowl.
  2. Rub in the butter until the mixture resembles fine breadcrumbs.
  3. Stir through the oregano leaves, then add 1 beaten egg and mix to a dough, adding a few Tbsp of water if needed.
  4. Bring the dough together with your hands, knead briefly and shape into a round.
  5. Wrap in a large sheet of baking parchment and rest in the fridge for 30 minutes.

For the filling

  1. Lay the tomato slices and cherry tomatoes (cut side down) onto sheets of paper towel to absorb excess liquid.
  2. In a small bowl, mix together the goat cheese, garlic, chopped oregano and seasoning.
  3. Heat the oven to 190 C/170 C (fan/gas)

For the galette 

  1. Remove the pastry from the fridge and roll out on parchment to a rough 30–35cm round.
  2. Spread the cheese mix over the base, leaving a 3–4cm border all the way around.
  3. Layer the large tomatoes over the cheese, then top with the cherry tomatoes.
  4. Fold the pastry edges in over the filling.
  5. Beat the remaining egg and use to brush the exposed pastry.
  6. Drizzle the tomatoes with a little oil, season and bake for 45–50 minutes, until golden.
  7. Leave to cool at room temperature, then garnish with slices of Prosciutto di Parma, oregano leaves and a drizzle of olive oil.