Leave the prosciutto in the refrigerator until just before you're ready to slice it. Cold meat holds its shape and slices far more cleanly and thinly than prosciutto at room temperature — this single detail makes the biggest difference to how the final dish looks and feels on the tongue.

If slicing by hand, use a long, thin, flexible knife and a gentle sawing motion along the full length of the blade rather than pressing straight down — this keeps the delicate fat marbling intact instead of smearing it. If you have access to a calibrated meat slicer, that works beautifully too, and is how most delicatessens in Friuli actually prepare it. Either way, the slices should be thin enough to see light through.

Lay the slices on a wooden board or plate in loose, ruffled folds rather than flat, stacked layers. This keeps the slices from clumping together and lets each one warm gently and release its aroma.

Let the arranged prosciutto sit at room temperature for 5 to 10 minutes before serving. Straight from the fridge, the fat is firm and the flavour is muted; a few minutes of rest lets it soften just enough to taste properly.

Slice the bread and set out the butter alongside it. Arrange the figs (or melon), walnuts, and Montasio, if using, around the prosciutto rather than on top of it, so each element stays distinct on the plate.

Bring the platter to the table immediately — prosciutto tastes best in the minutes right after slicing, before the cut edges dry out. Add a light drizzle of olive oil and a few turns of black pepper if you like, and pour the wine.