Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.
As an appetizer for a party, friends of mine used to take small pieces of proscuitto and melons with a bit showing on both sides. Then, they would wrap the proscuito around the melon and secure with toothpicks.