How can I offer criticism or any more praise to something that's already pure perfection? I actually toured a hog farm near me that grows the livestock that is chosen to make prosciutto. The finest of all pork roams freely outdoors and not confined in enormous enclosures. They are pure, not over prescribed with pharmaceuticals. And I've travelled to Europe, so I can say I've tasted the best the world has to offer, and Sam's prosciutto is among the best I've ever tasted.

Wrap it around melon or around fresh figs with Parmigiano Reggiano and cracked black pepper or in any dish calling for prosciutto and you have, in the words of Alton Brown, good eats!

They recently changed the product so that the fat was trimmed from the prosciutto. It was a wonderful change! Previously, you were paying for a lot of unwanted fat and it wasn't worth the price.

Always use these when cooking green beans.

The Rossetti Prosciutto Italiano melted perfectly alongside our cheeses, fruit, and nuts — absolutely outstanding.

The texture is silky, we have difficulty separating the thin slices without them tearing. It's flavorful and savory.

Flavorful and delicious. Tends to be a little saltier than other prosciutto, but I like it. Only downside is trying to get the individual pieces off the paper that separates them, they tend to rip and get stuck on the paper.

The Prosciutto tasted very good, but it was very difficult to seperate. For this reason I would not purchase again

It does not reseal very well, drys out quickly.

The prior prosciutto was great. This prosciutto is like having a part-time job to get it separated from the sheets that separate the slices. I’ll buy prosciutto from somewhere else until the prior stuff comes back.