Remove prosciutto from refrigerator 10–15 minutes before serving so it comes to near room temperature; this allows aroma and fat to soften. If slices are not pre-cut, use a very sharp knife to shave paper-thin slices (approximately 1–2 g per slice) from the leg.

Arrange slices on a large serving platter. Fan the slices slightly, overlapping for an attractive presentation. Keep slices loose so they don’t clump.

If desired, very lightly drizzle 1 tsp extra-virgin olive oil across the prosciutto and finish with a small pinch (about 1/4 tsp) of flaky sea salt and a crack of fresh black pepper. Use salt sparingly because the prosciutto is already cured and salty.

Accompaniments (optional)

Toast or grill sourdough slices until golden and slightly crisp. If using, rub each warm toast with a cut clove of garlic for a subtle aroma.

Arrange ricotta or burrata in a small bowl or central mound on the platter. Drizzle the cheese with 1 tsp honey and a light grind of black pepper.

Halve or quarter fresh figs and arrange them near the prosciutto. Drizzle figs with a small amount of honey if you like a sweet contrast.

Place pickled vegetables in a small ramekin or scatter sparingly on the board to provide acidity.

Toss arugula with a squeeze of the half lemon (about 1/2 tsp juice) and a light drizzle (about 1 tsp) olive oil, then place a small bunch beside the prosciutto for freshness.

Finishing & Serve

Garnish the platter with microgreens or small basil leaves for color. Taste a slice of prosciutto with each accompaniment (cheese, fig, toast, pickles) to highlight different pairings.

Serve immediately at room temperature. Provide small forks for the cheese and ramekins for pickles, and let guests build bites themselves.