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1
Remove the prosciutto from any cold storage well in advance. Slice paper-thin — 0.5 to 1 mm — to order at room temperature. At this thickness the fat is translucent and yields without resistance to the knife. Cold or thick slices are not acceptable here: the fat must appear almost transparent against the light.
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2
Halve the figs from stem to base. The interior must be deeply coloured — dark red to purple — and the flesh must yield softly when pressed. A fig that resists pressure or shows green astringency at the skin is not ripe enough; the sweetness of the fig is the counterpoint to the prosciutto's salt, and this is where the dish lives or dies.
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3
Warm a serving plate briefly. Drape the sliced prosciutto loosely over the warm plate for a moment before arranging — this releases aromatic compounds from the cured fat. The fat should soften visibly and carry a faint floral, Alpine character to the nose.
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4
Arrange the prosciutto in loose folds alongside the halved figs on the warmed plate. Drizzle the acacia honey lightly over both ham and fig together. Serve immediately, with no further accompaniment — no bread, no butter, no cheese, no olive oil.