One of my favorite restaurants here in town has this wonderful pasta dish that features crispy prosciutto on the top. Now I can't eat the pasta, but the prosciutto? That's another story.
If you've never had prosciutto, you're missing out hugely. It's not bacon. It's more ham-like. It's a slow cured, bone-in pork leg; the good part of the leg-- the meaty rear thigh. It's salty and absolutely savory and has a wonderful texture thanks to ample fat.