It’s simple math really, Fruit < Fruit with Pork Fat. Without a visual for context, that equation might look nastier than a tablespoon of toe jam, but look at that photograph above and tell me you’re not intrigued? Fruit and swine makes the world go round my friends.
Melon & Prosciutto is a classic antipasti, and one of my favorites, but it’s not the most popular. Sad really, especially in the south where salty and savory have waltzed for generations. Mine is barely a recipe, all you need are a few basic materials:
1 Ripe Melon (cantaloup is the most common, but honey dew or sprite work too)
Thinly Sliced Prosciutto (di Parma or San Daniele, the good stuff only for obvious reasons)
Handful of Almonds
Handful of Mint
Assembly is easier than a ikea bench:
1. Cut Melon into desired shape (this is a sans-fork operation so think handheld).
2. Wrap in Prosciutto (just enough, otherwise the salt will overpower the sweet).
3. Toast the Almonds, chop roughly and mix together with torn mint.
4. Top the wrapped melon with the nut/mint mix and drizzle with olive oil.
I think it’s pretty clear: Pork Fat improves everything, whether it’s bacon-fat fried eggs, maple bacon ice cream, or juicy melon wrapped in a paper-thin ribbon of high-test Prosciutto di Parma. Still think I’m crazy? Try just one bite and if you’re not hooked I’ll personally mail you an apology (fried in pork fat).