Salty, buttery, savory, and sliced so thinly it just melts in your mouth, prosciutto is a dream on any charcuterie board. The savory flavor of this dry-cured ham pairs well with almost anything you throw at it, making it easy to choose the cheeses to accompany it on your board. Yet some match better than others, so we’ve put together the best cheese and prosciutto wine pairings for an incredible board.
Of course, prosciutto can stand on its own, and you should feel free to forgo cheese entirely and go for a meat-only charcuterie board if you like.
Prosciutto Cheese Pairings
You really can’t go wrong with any cheese you choose, but understanding charcuterie and how to pair it isn’t always obvious. Hard cheeses match its saltiness while creamy, rich cheeses are an opposite match, but all are incredible pairings. We do have our favorites, however, so here’s our list of best of the best:
Aged Parmesan – The fatty, buttery prosciutto is an absolute dream with salty, crumbly aged parmesan.
Fresh mozzarella or Burrata – There’s a reason why Italians add both fresh mozzarella and prosciutto to sandwiches: the creaminess of the cheese is a classic pairing with prosciutto.
Gorgonzola or Blue Cheese – The strong flavors of Gorgonzola stand up well to salty, buttery prosciutto. Add a fresh fig for one incredible bite.
Brie – Brie is creamy and rich, which pairs perfectly with the savory saltiness of prosciutto. Put some on a crispy crostini with a smear of raspberry jam and a little homemade whipped brie!
Prosciutto Wine Pairings
The right prosciutto wine pairing can elevate your charcuterie board from good to incredible! You’ll notice a common theme among our choices below: wines with high acidity and high tannins make the best wine pairings for prosciutto. Sparkling wines like Prosecco are also a great choice, or you may opt for a dry white wine such as Pinot Grigio. You’ll want to do a wine and charcuterie tasting often after this, especially if you have prosciutto di Parma or prosciutto di San Daniele on your board.
Sangiovese – High in tannins with cherry fruit flavors and high acidity, Sangiovese is our top choice for red wines as it balances the fattiness of prosciutto perfectly.
Pinot Noir – A light pinot noir has high acidity but low tannins, making it an ideal pairing for this salty meat.
Chianti Classico – With good acidity and firm tannins, the subtle sweetness of the meat, along with its fat content, make Chianti an excellent choice.
Cabernet Franc – A peppery Cabernet and thin slices of savory, buttery prosciutto make an elegant food pairing.
Prosecco – Prosecco is a little sweet and slightly acidic, which is incredible with the saltiness of prosciutto. This might be the best prosciutto pairing of them all.
Sparkling Rosé – Prosecco is a fantastic pairing with prosciutto for the same reasons that a dry Rosé Prosecco makes a wonderful match. It has notes of strawberry and rose petals, which makes it the perfect wine pairing for salty prosciutto.
Sauvignon Blanc – The brilliant acidity of Sauvignon Blanc is the perfect pairing for rich, savory prosciutto.
Pinot Grigio – A dry wine with high acidity, a high-quality Pinot Grigio is a great wine that makes a harmonious combination with prosciutto.
Beer Pairings
Go for a pale ale or a pilsner that will complement the rich fattiness and saltiness of the prosciutto.
Perfect Prosciutto Charcuterie Bites
Pair high-quality Italian prosciutto with any of these flavor combinations for an elegant snack that will take your happy hour to the next level. All you need is a glass of wine!
You can put any of these ingredients separately on a charcuterie board or assemble them yourself with crisp crostini and arrange them on a platter for a savory treat that’s easy for your guests to enjoy. A great example is this Prosciutto and Balsamic Crostini.
Add prosciutto to any of the following flavor combinations:
- Brie, honey, fresh basil
- Brie, fresh fig, honey
- Brie, green apple, honey (or hot honey)
- Brie, cranberry sauce, chopped walnuts
- Burrata cheese, balsamic glaze, honey, fresh basil
- Burrata cheese, fresh peach slices, fresh basil
- Fresh mozzarella, arugula, balsamic glaze
- Fresh mozzarella, thinly sliced tomato, fresh basil, balsamic glaze
- Fresh mozzarella, sliced Castelvetrano green olives, drizzle of high-quality olive oil
- Goat cheese, basil pesto
- Goat cheese, cranberry sauce
- Goat cheese, thinly sliced plums, fresh thyme
- Goat cheese, apricot jam, fresh thyme
- Gorgonzola, thinly sliced pear
- Gorgonzola, dates, honey
- Gorgonzola, figs, honey
- Gorgonzola, fig jam, balsamic glaze
- Parmesan, dried apricots or apricot jam
- Parmesan, fresh figs, truffle oil
- Parmesan, thinly sliced apple
- Ricotta cheese, hot honey
- Ricotta cheese, arugula, honey
- Ricotta cheese, thinly sliced melon, balsamic glaze, fresh basil
- Ricotta cheese, crisp-tender asparagus, balsamic glaze
More Ways to Use Prosciutto
- Tear slices and add them to a salad, especially if you first crisp it in the oven or in a skillet.
- For an easy appetizer, wrap some melon balls (canteloupe is a great choice), use food picks to hold it together, and arrange it on a plate or platter.
- For an even easier appetizer, wrap some around breadsticks (grissini)!
- Use it to wrap chicken breasts before baking, or add it as a pizza topping once it’s out of the oven (especially with some arugula)!
- Wrap it around asparagus before roasting, then add a drizzle of balsamic glaze just before serving.
- It’s incredible on a sandwich with crusty bread, fresh mozzarella or Burrata cheese, sliced tomatoes, and fresh basil leaves.
How to Make Crispy Prosciutto
Prosciutto is ready to eat right out of the package, and its delicate flavors are a perfect contrast to the cheeses and wines we’ve further down. There may be times you want to add a crispy texture to your charcuterie bites by cooking it, similar to how you might cook bacon.
Crisping Prosciutto in the Oven
Lay a few slices onto a sheet pan lined with parchment paper. Bake them in a 400F oven until they begin to turn golden, about 10 minutes (watch them closely as they can burn easily). Place them on a wire rack – they’ll crisp further as they cool.
Once they’re completely cool, break them into large pieces and either place them directly on your charcuterie board or use them to top crostini bites with any of our prosciutto pairings at the bottom of this post. Or break them into smaller pieces and use it as a topping for pasta, similar to this delicious recipe from the NYT’s.
Crisping Prosciutto in a Skillet
You can also crisp prosciutto in a skillet! Add a small amount of butter or oil to a hot skillet, then add the whole slices in batches. Cook over med-high heat until crispy, turning once halfway through. Cool on a wire rack and crumble or break it into pieces, then enjoy as you like!
To showcase the best prosciutto wine pairings, we’ve created an infographic that you can bookmark for your next soiree. Use it to quickly choose the perfect wine and cheese while you’re shopping or as inspiration for flavor combinations you haven’t yet tried.
If you’re interested in learning more, we’ve created a great guide to prosciutto, its origins, how it’s made, its different forms, and even more ways to cook and serve it. Our recommended meats for charcuterie is also a great resource!
- Blackberry Jalapeño Jam - May 28, 2025
- Whipped Ricotta Crostini with Figs and Parma Ham - May 24, 2025
- Boursin Dip with Garlic & Herbs - May 21, 2025