Salty, buttery, savory, and sliced so thinly it melts in your mouth, prosciutto is a dream on any charcuterie board. It pairs well with almost anything, but some cheeses and wines match better than others. Here are our favorite cheese and wine pairings for prosciutto, plus easy bites to build, how to serve it on a board, and everything you need to know about this classic Italian ham.
Of course, prosciutto can stand on its own, and you should feel free to skip the cheese entirely and go for a meat-only charcuterie board if you like.
What Cheese Goes With Prosciutto?
The best cheeses for prosciutto are Parmigiano-Reggiano, fresh mozzarella, burrata, Brie, and Gorgonzola. Hard, aged cheeses match its saltiness, and soft, creamy cheeses balance it. Pecorino Toscano, Fontina, fresh ricotta, and goat cheese are excellent choices too.
The 9 Best Cheese Pairings for Prosciutto
You really can't go wrong with any cheese, but these are our favorites. We've added a wine to try with each one, so you can build a perfect bite and a glass to go with it.
- Parmigiano-Reggiano (aged Parmesan): Fatty, buttery prosciutto is an absolute dream with salty, crumbly aged Parmesan. They both come from the same corner of Italy, so it's no surprise they're a great match. Wine pairing: Lambrusco.
- Pecorino Toscano: This Tuscan sheep's milk cheese is nutty and a little milder than Parmesan, with a firm texture that stands up to the silky prosciutto. Wine pairing: Chianti.
- Fresh mozzarella or Mozzarella di Bufala: There's a reason Italians put fresh mozzarella and prosciutto on sandwiches together: the mild cheese is the perfect contrast to the salty ham. The pair is a classic on an antipasti platter, too. Wine pairing: Pinot Grigio.
- Burrata: Creamy burrata and prosciutto are perfect together, especially on burrata and prosciutto crostini. This is our go-to for New Year's Eve! Wine pairing: Prosecco.
- Brie: Creamy Brie pairs perfectly with the saltiness of prosciutto. Put some on a crunchy crostini with a smear of raspberry jam, or try it with homemade whipped Brie! Wine pairing: Sparkling rosé.
- Gorgonzola or other blue cheese: Gorgonzola is one of our personal favorites, and its strong flavor stands up well to salty prosciutto. Add a fresh fig for one incredible bite. Wine pairing: A sweet dessert wine to balance the strong flavors.
- Fontina: Fontina is buttery and nutty and melts really well, so it's great on a board or added to a warm prosciutto sandwich. Wine pairing: Nebbiolo.
- Fresh ricotta: Light, creamy ricotta lets the prosciutto shine, especially with a drizzle of honey. Wine pairing: Sauvignon Blanc.
- Goat cheese: Tangy goat cheese and salty prosciutto are fantastic with something sweet, like fig or apricot jam. Wine pairing: Sauvignon Blanc.
The Best Wine Pairings for Prosciutto
Wines with high acidity make the best pairings for prosciutto because they cut through its fat and balance its salt. Sparkling wines like Prosecco are a great choice, and so are crisp, dry whites like Pinot Grigio. If you have prosciutto di Parma or prosciutto di San Daniele on your board, these wines will really let it shine.
- Prosecco: Slightly sweet and acidic, Prosecco is incredible with salty prosciutto. This might be the best prosciutto pairing of them all.
- Sangiovese: With cherry fruit flavors, high acidity, and firm tannins, Sangiovese is our top red wine pick. It balances the fattiness of prosciutto.
- Chianti Classico: Made mostly from Sangiovese, Chianti has good acidity and firm tannins that pair well with the subtle sweetness of the meat.
- Lambrusco: This lightly sparkling red from Emilia-Romagna is a classic with prosciutto di Parma (they both come from the same region).
- Pinot Noir: A light Pinot Noir has high acidity and low tannins, making it an easy match.
- Cabernet Franc: A peppery Cabernet Franc makes an elegant prosciutto pairing.
- Sparkling rosé: A dry sparkling rosé (including Prosecco Rosé) works for the same reasons Prosecco does. It has notes of strawberry and rose petals that are lovely with salty prosciutto.
- Sauvignon Blanc: Its bright acidity is a perfect match for rich prosciutto.
- Pinot Grigio: A dry, crisp white with high acidity, a good Pinot Grigio makes a wonderful combination with prosciutto.
Beer Pairings
Go for a pale ale or a pilsner. Their crisp bitterness complements the rich fattiness and saltiness of prosciutto.
Perfect Prosciutto Pairing Bites
Pair prosciutto with any of these flavor combinations for an elegant snack that takes happy hour to the next level. Add the ingredients separately on a charcuterie board, or add them to crunchy crostini and arrange them on a platter. Our Prosciutto Crostini with Burrata & Balsamic Glaze is a great place to start.
Add prosciutto to any of these combinations:
- Brie, honey, fresh basil
- Brie, fresh fig, honey
- Brie, green apple, honey (or hot honey)
- Brie, cranberry sauce, chopped walnuts
- Burrata, balsamic glaze, honey, fresh basil
- Burrata, fresh peach slices, fresh basil
- Fresh mozzarella, arugula, balsamic glaze
- Fresh mozzarella, thinly sliced tomato, fresh basil, balsamic glaze
- Fresh mozzarella, sliced Castelvetrano olives, a drizzle of good olive oil
- Goat cheese, basil pesto
- Goat cheese, cranberry sauce
- Goat cheese, thinly sliced plums, fresh thyme
- Goat cheese, apricot jam, fresh thyme
- Goat cheese, halved fresh fig, honey
- Gorgonzola, thinly sliced pear
- Gorgonzola, dates, honey (try them together in my prosciutto wrapped dates with blue cheese)
- Gorgonzola, figs, honey
- Gorgonzola, fig jam, balsamic glaze
- Parmesan, dried apricots or apricot jam
- Parmesan, fresh figs, truffle oil
- Parmesan, thinly sliced apple
- Ricotta, hot honey
- Ricotta, arugula, honey
- Ricotta, thinly sliced melon, balsamic glaze, fresh basil
- Ricotta, crisp-tender asparagus, balsamic glaze
How to Serve Prosciutto on a Charcuterie Board
Prosciutto is one of the most popular meats for a charcuterie board, and a little preparation makes it look as good as it tastes!
- Take it out of the fridge 15 to 20 minutes early. The fat softens as it warms up, so the flavor and that melt-in-your-mouth texture really come through.
- Separate the slices gently. Prosciutto is paper thin and tears easily, so carefully peel the slices apart one at a time.
- Fold or drape it. Fold each slice loosely and place them in a row for a gorgeous look, or drape them in soft ribbons between the cheeses.
- Wrap a few things. Melon, figs, and breadsticks wrapped in prosciutto are both easy for guests to grab and look beautiful on the board.
- Put it next to its best partners. Place it beside the cheeses and fruits it pairs with so your guests know how to build the perfect bite.
More Ways to Use Prosciutto
Have leftovers from your board? (Not that you will, but you never know.) Here are some of our favorite ways to use it:
- Wrapped melon or figs: Wrap cantaloupe balls or fresh figs in prosciutto and secure them with food picks. The salty-sweet contrast is incredible.
- Prosciutto and peaches: Wrap small peach slices with prosciutto and drizzle with a little balsamic glaze for a light, summery appetizer.
- Breadsticks: Wrap prosciutto around Italian breadsticks (grissini) for the easiest appetizer ever.
- Salad: Tear it into an arugula salad with Parmesan shavings and balsamic vinaigrette. It's even better crisped first (see below).
- Melon salad: Toss cantaloupe or honeydew balls with fresh mint and torn prosciutto.
- Classic Italian sandwich: Layer prosciutto on crusty ciabatta with fresh mozzarella or burrata, sliced tomatoes, fresh basil, and a drizzle of olive oil. (The ciabatta rolls from Costco are perfect if you're feeding a crowd.)
- Morning toast: Top sourdough with ricotta, prosciutto, and a drizzle of honey.
- Pizza: Add prosciutto, arugula, and shaved Parmesan right after the pizza comes out of the oven. We do this to jazz up frozen pizza and it's so good.
- Prosciutto-wrapped asparagus: Drizzle asparagus spears with a little olive oil, wrap them in prosciutto, and roast at 400°F for 5 to 7 minutes, depending on thickness. Finish with balsamic glaze.
- Chicken: Wrap chicken breasts in prosciutto before baking, or stuff them with prosciutto and your favorite cheese.
- Pasta: Toss pasta with a cream sauce, peas, and strips of prosciutto for an easy, elegant dinner. (We've made this one-pot tortellini with prosciutto and peas from NYT Cooking countless times.)
How to Make Crispy Prosciutto
Prosciutto is ready to eat right out of the package, but sometimes you want a crispy texture for your bites, salads, or pasta. It crisps up a lot like bacon.
In the oven
Lay the slices on a parchment-lined sheet pan. Bake at 400°F until they begin to turn a bit crispy, about 10 minutes, watching closely since they burn easily. Transfer them to a wire rack (they'll crisp even more as they cool). Break them into large pieces for your board or crostini, or crumble them over pasta.
In a skillet
Add a small amount of butter or oil to a hot skillet, then add whole slices in batches. Cook over medium-high heat until they're crispy, turning once halfway through. Cool them on a wire rack, then crumble or break into pieces.
What Is Prosciutto?
Prosciutto is Italian dry-cured ham made from the hind leg of a pig. It's salted, rested, and air-dried for months, then sliced paper thin. People have been curing ham this way since ancient times, and it's still one of the best meats you can put on a board.
What does prosciutto taste like?
Prosciutto is salty, a little sweet, and slightly earthy. The long aging concentrates the ham's natural flavor, and the fat adds a buttery richness that melts in your mouth.
Types of prosciutto
- Prosciutto crudo is the dry-cured, uncooked kind aged to develop its rich flavor. It's what you'll usually find on charcuterie boards, and it's what we mean by "prosciutto" throughout this post.
- Prosciutto cotto is cooked rather than cured. It's milder and moister, a lot like a good deli ham, and it's common in Italian sandwiches and on pizza.
- Prosciutto di Parma is a prosciutto crudo made in the Parma region under strict production rules. Its PDO (Protected Designation of Origin) status makes it a highly prized choice your guests will go wild for.
- Prosciutto di San Daniele is another PDO prosciutto crudo, from the Friuli region in northeastern Italy. It's known for being slightly sweeter.
Prosciutto crudo is meant to be eaten raw. The carefully controlled salting and curing creates an environment that's not hospitable to harmful bacteria, so it's safe to eat without cooking.
How prosciutto is made
Making prosciutto is both an art and a science:
- Selecting the pork: Only high-quality legs from well-raised pigs are chosen.
- Trimming: The legs are trimmed to an even shape so they salt and cure consistently.
- Salting: The meat is generously salted to draw out moisture, which prevents bacteria from growing. This takes a few weeks.
- Resting: The hams rest for a couple of months so the salt spreads evenly through the meat. This is where much of the flavor takes shape.
- Washing and drying: The excess salt is washed off, and the hams dry for several weeks in temperature-controlled rooms.
- Greasing: The exposed meat is coated with a mixture of fat, salt, and pepper so it doesn't dry out too quickly.
- Aging: The hams age in cool, well-ventilated rooms, often for a year to two years or more, while the temperature and humidity are carefully monitored.
- Quality checks and slicing: Each ham is inspected, then sliced paper thin by someone skilled enough to keep each delicate slice intact.
How to Store Prosciutto
Keep prosciutto in the coldest part of your refrigerator, usually the meat drawer. If it isn't already sealed in its package, wrap it tightly in plastic wrap or wax paper to keep out air and moisture.
Unopened packages usually last several weeks in the fridge, but always check the date on the package. Once opened, enjoy it within three to five days, and check for any changes in color, texture, or smell before eating.
Can you freeze prosciutto? Yes, but freezing changes the texture, so it's best for prosciutto you plan to cook rather than serve raw on a board. Wrap individual slices in parchment, seal them in a freezer bag with as much air removed as possible, and use within a couple of months.
Prosciutto Pairing FAQ
What cheese goes best with prosciutto?
Parmigiano-Reggiano, fresh mozzarella, burrata, Brie, and Gorgonzola are the best cheeses for prosciutto. Aged cheeses pair well with its saltiness, and creamy cheeses balance it.
What wine goes with prosciutto?
High-acid wines are the best match. Try Prosecco, Sangiovese, Chianti Classico, Lambrusco, Pinot Noir, Sauvignon Blanc, or Pinot Grigio.
Is prosciutto raw?
Prosciutto crudo is uncooked but cured, so it's safe to eat straight from the package. Prosciutto cotto is the cooked version.
Is prosciutto salty?
Yes, prosciutto is salty. Salt is a key part of the curing process, so prosciutto is naturally salty, balanced by a delicate sweetness and buttery fat. That's why creamy cheeses, fresh fruit, and crisp wines pair so well with it.
Free Printable: Prosciutto Pairing Cheat Sheet
Print this one-page cheat sheet and keep it handy when you shop or build your board. It has the best cheeses, wines, easy bites, and serving tips all in one place.
Looking for more ideas? Check out our guide to the best meats for a charcuterie board.
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