I really hope they carry a quality prosciuto... honestly it can really be a hit or miss. I always stick to Prosciuto di San Daniele or di Parma, those are the absolute best, if quite costly, with the right aging procedure and saltiness. Maybe it is a drawback of being here where you can find all sorts of prosciutos good bad and ugly, but there are so many cheaper, generic prosciutos that makes me go
See if they can let you taste it. It should be not too moist, on the salty side and doesn't taste like as if you are eating a raw bacon.
If you get a good prosciuto, enjoying it just as is, with figs or melons, would be the way to go as some others suggested.
If it is a bit of a disappointment, chop it up, sautè it and use it for pasta sauce or frittata.
But I really hope you will find a good one!! Good luck!
Edited: Aw, typical "speak before think" Licia again... I just saw your latest post, sorry it was a bit of a disappointment... yes, the "sweeter" prosciuto can often be an acquired taste... but as I said, less than "cutting edge" quality prosciuto can still be enjoyed cooked. You can substitute anything that calls for ham or bacon, for a bit of twist.