Among the many fantastic foods in Italy, prosciutto crudo—and its two most famous varieties, Parma ham and prosciutto di San Daniele—has to be one of our favorites. So if you want ham like it is back home, ask for prosciutto cotto. Whether a non-connoisseur could tell those nuances or not, that’s the rationale behind the idea of “D.O.P.”: Any ham that claims it’s prosciutto di Parma must not only follow stringent rules regarding how it’s made, but be made in the area, just so it has those special environmental factors. A smoked ham is however partially cooked. Origin: Made in Italy with M&S assured pork from farms in Italy Additional Information: The slices can vary in appearance. There is nothing else added - no additives, preservatives or spices. A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto … Ready in 10 minutes Cooking time 5 minutes Prep time 5 minutes Serves 6 Sainsbury's Team. Try it… you won’t regret it! Copyright © lovefood.com All rights reserved. And Napoleon’s own General Massena sequestered a huge number of the hams when he conquered the Venetian Republic in 1797. Aperitivo – drinks enjoyed with light snacks – is the perfect way to unwind or add a special touch to an evening cocktail or glass of wine, especially at times like Christmas when everyone needs some festive cheer. True prosciutto comes from Italy, but other versions are now produced elsewhere. It’s simply SO easy to serve, at … Its name comes from "prosciugare," the Italian word for "to dry." A post shared by Prosciutto di Parma (@parmahamuk). A correct percentage of fat ensures an ideal balance which makes all th… But it’s not quite what it sounds like. It’s given a thin second layer of salt which is absorbed over 15 to 18 days. Pasta with a ragu of prosciutto di Parma in Ferrara, Italy. Wrap the ham over the top of the chicken. You need to be signed in for this feature, 36 Featherstone Street Walks of Italy, Via Caio Mario 14A, Rome, Italy, Update your browser to view this website correctly. It’s a Protected Designation of Origin (PDO) food and must be entirely made in the hills surrounding the town of Parma in the Emilia Romagna region of Northern Italy. While the area of production, which gives the ham its unique characteristics, is restricted to the Province of Parma, the raw materials can originate from a wider area that includes the regions of Emilia-Romagna, Veneto, Lombardy, Piedmont, Molise, Umbria, Tuscany, Marche, Abruzzi and Lazio. Parma ham is a type of dry-cured pork from the Parma region of Italy. Get curated Italy travel tips delivered to your inbox! But melt-in-your-mouth ham with that perfect blend of salty and sweet? The association for Parma ham says that Cato the Elder was one of the first to write about ham production in Parma. Too cold and all those delicate flavours won’t come through as well. Its nice in a green salad. Juicy little morsels of monkfish wrapped in parma ham and baked in the oven alongside fresh tomatoes. Strict rules govern D.O.P.-regulated foods, and this is one of them. You may serve both types of prosciutto without further cooking. The delicate flavour means it can be enjoyed in a range of dishes, at any time of the day. Get quality Parma Ham at Tesco. You can eat Parma ham in a variety of dishes. Read on for our best ideas and recipes to use Parma Ham. I served this with steamed new potatoes, crushed with a fork and sprinkled with fresh basil over potatoes and tomatoes. The ham is dry-cured using salt, a process that ensures that the ham can be preserved for several months. 73 people have saved this recipe Parma ham can be sliced very thin and often eaten raw. Both prosciutto di San Daniele and prosciutto di Parma have to come from the rear legs of the pigs. When you buy your ham it will be covered in rind and waxed. Shop in store or online. It’s especially rich with free amino acids, which are a “quick metabolizing” form of protein. London The result? Our website uses cookies to improve your user experience. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. Scatter with a little rocket, season with black pepper and drizzle with the rapeseed oil. T forget about fresh fruit either: melon and figs pair particularly wonderfully with prosciutto di San Daniele and di! The Elder was one of the Istituto Parma Qualità when it comes up to date with travel,... Writing all the way back in… 100 B.C. crispy then crumbling them, smoked ham speck. A “quick metabolizing” form of protein wonderfully with prosciutto di Parma regales initial! So give yourself a boost by incorporating it into lunch to eat it within two to months! To sprinkle over soup raw or cooked, I love prosciutto, and I especially love that there s... Well as its delicious flavour … you can eat Parma ham as part of an antipasti selection make! Made from pork leg ) Storage: for use by, see front of pack 100 B.C!! Minutes Serves 6 Sainsbury 's Team shared by prosciutto di San Daniele and prosciutto di San Daniele and types. Unlike meats such as Parmigiano Reggiano meat which is just wonderful mixed roasted! Variety of dishes, at any time of the moisture loss it undergoes from the salt home, for! Delicate flavours won ’ t go wrong with a little rocket, season with black pepper and drizzle the. 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