So I was in the kitchen last night after working late and missing dinner, chatting with the wife and picking at some excess prosciutto di parma from the previous night. Then inspiration hit: I love bacon (real or even that artificial crap)on a tuna salad sandwich. While prosciutto is ham, not bacon, I thought that the whole cured-meat thing would translate.
Well, it didn't. I think a large part of the bacon thing is textural- the crunch. Also, as I only had a slice or two left to put on my sandwich, the prosciutto really only gave the slightest flavor undertone. In the end, I guess I wasted the prosciutto.
You now all know not to repeat my experience.
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