Prisuttu

Method

Slice the ripe melon into thin wedges or cut fresh figs in half, depending on season and availability. Slice the prisuttu thinly, allowing it to curl slightly at the edges as you arrange it on a serving platter. Drape the cured ham alongside or over the fruit, creating an attractive presentation. Drizzle lightly with fruity Corsican olive oil and season with freshly cracked black pepper. Serve at room temperature as a traditional starter, allowing the salty, delicate ham to complement the sweet fruit.