You dont cook it though as it is a cured meat. Storage: Keep refrigerated. If you’re planning on enjoying Parma Ham as part of an antipasti selection, make sure you get it right. Prosciutto of Modena, Toscano, Veneto (Berico-Euganeo), Carpegna, Norcia, Sauris, and Cuneo, and the speck of Alto Adige. Packed in Italy Additional Information: Packaged in a protective atmosphere. The ham is dry-cured using salt, a process that ensures that the ham can be preserved for several months. Your email address will not be published. Include some bread like focaccia, breadsticks, sourdough and rye, and cheeses such as Parmigiano Reggiano, Gorgonzola and mozzarella di bufala. The easiest way to try it while you’re in Italy? Learn more about our range of Parma Ham Spread butter mix on the chicken. Remove with a slotted spoon and set aside. Prosciutto cotto is a form of cooked ham. 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. I served this with steamed new potatoes, crushed with a fork and sprinkled with fresh basil over potatoes and tomatoes. Parma Ham or Prosciutto de Parma is a delicious dry cured ham, richly flavoured with delicate pink meat marbled with pure white fat. Get the recipe for Brussels sprouts with Parma Ham crumbs here, Lead image: Courtesy of Consorzio del Prosciutto di Parma, Do you want to comment on this article? Or try some in a panino for lunch, as just about every paninoteca has it as an option. A wide selection of fresh Italian ham and salami sold as a whole piece. Unlike meats such as bacon, prosciutto is a raw, cured ham made from pork leg. The essential difference between these two ham varieties is that Parma raw ham can be enjoyed as an ingredient or accompaniment, while Jamon Ibericois religiously consumed on its own. ...raw Parma ham we sell San Daniele raw ham, speck ham, smoked ham, culatta and culatello with rind. But it’s not quite what it sounds like. The Prosciutto di San Daniele association even says that the maturation of the prosciutto simply must take place at San Daniele del Friuli, because winds from the Adriatic and the Alps and the area’s particular temperature and humidity give the ham its exact flavor and texture. Plus the traditional techniques used to produce the ham and high standard of quality are overseen and upheld by the Consorzio del Prosciutto di Parma. Parma Ham has a Protected Designation of Origin (PDO), and is 100% natural with no nitrates, and no additives or preservatives, except sea salt. The process of preparing this ham involves careful selection of the meat and … according to the NHS website which is already linked you can eat raw parma ham, doesn't even ened to be cooked, wish I could say the same for goats cheese, which is the only pizza I like but apparently as a pizza topping it doesn't get cooked quite as much as it … Or make Parma Ham crumbs by baking strips until crispy then crumbling them. Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. To receive PDO status, a food must be unique because it’s traditionally and entirely … Read on for our best ideas and recipes to use Parma Ham. It's 100% natural. wrapped around chicken stuffed with ricotta. Shop in store or online. Here, some of our very favorite facts about Italy’s delicious prosciutto crudo—from what ancient Romans thought of the ham to whether it’s actually raw! Update my browser now. Fry the Parma ham for a few minutes, stirring occasionally, until crispy. No chemicals are used in the cleaning process either, just salt and water. And he was writing all the way back in… 100 B.C.! Get the recipe for Parma Ham ploughman’s toastie here. Wrap the ham over the top of the chicken. Image courtesy of Consorzio del Prosciutto di Parma. It’s simply SO easy to serve, at … Once opened, eat within 2 days (and by date mark shown). Meanwhile, prosciutto di San Daniele has a storied history, too. Parma Ham pairs beautifully with a glass of sparkling or fruity white wine, or as part of an antipasti board with bread and fresh fruit. Bake in oven at 180 C / Gas 4 for 40 minutes. 11.95 . Parma Ham producers receive fresh legs (the rear haunches of the pig), which weigh an average of 15kg (33lbs), from authorised abattoirs. Pan fried beef fillet topped with sage and parma ham, flamed in white wine and butter sauce, served with baby potatoes and salad. Delivery 7 days a week. Prosciutto di Parma regales an initial on-palate sensation of sweetness. READ MORE: A complete guide to Parmigiano Reggiano. You’ll miss out, though, if you don’t try the other type! It’s especially rich with free amino acids, which are a “quick metabolizing” form of protein. 73 people have saved this recipe And ecco - the famous Italian ham was born. Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural with no nitrates and nitrites, which is good news, and has no … Parma ham is a type of dry-cured pork from the Parma region of Italy. Simply drape slices of Parma Ham on the side of fried eggs or wrap around strips of toast or asparagus spears to dip into soft-boiled eggs. And Napoleon’s own General Massena sequestered a huge number of the hams when he conquered the Venetian Republic in 1797. Storing Serrano ham. The first recorded mention of the ham came in 100 B.C in a small Italian town called Parma. One of the most important things is to remove from the fridge about 15 minutes before serving so it comes up to room temperature. London Its nice in a green salad. You could also garnish soup with Parma Ham or make crumbs to sprinkle over soup. Parma ham (mature dry cured pork leg) Storage: For Use By, see front of pack. Required fields are marked *. At the Council of Trent of 1563, bishops convening to debate how to reform the Church wanted their prosciutto so badly, an armed guard had to deliver them a supply. Parma ham is used in a wide range of meals, such as salads and pasta dishes, and can be enjoyed on its own as an appetizer or "antipasto." Get curated Italy travel tips delivered to your inbox! By using our site you accept that use. 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. Try these toasted bruschetta bites, rubbed with garlic and topped with parma ham. Follow this recipe to make the Prosciutto di Parma crumbs, then scatter over a thick, creamy soup – this celeriac one or this cauliflower one would work perfectly. Pasta with a ragu of prosciutto di Parma in Ferrara, Italy. Raw or cooked, I love prosciutto, and I especially love that there’s so much history behind it. Click here for another reference that indicates they are raw. Try it… you won’t regret it! The perfect topping for the best-ever Brussels sprouts this winter – to grace your festive table and beyond (remember, sprouts aren't just for Christmas). Whip up croquettes, bake into palmiers, twist around breadsticks or skewer with fruit or roasted veg. Earn Clubcard points when you shop. But specifications when it comes to the pigs don’t stop there. Either get it at a grocery store or butcher’s shop (they’ll slice it paper-thin for you, just as it should be) and pair it with some fresh melons or figs as a pre-dinner antipasto. Save my name, email, and website in this browser for the next time I comment. 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. All you’re eating is a pig with salt. Secure with a wooden skewer if necessary. Click here for more information on curing meat. We might shorten the word to “prosciutto” (pronunciation: pro-SHOOT-oh), but one prosciutto (“ham”) is not like another! It is one of the most well-known varieties of prosciutto crudo or uncooked ham. A correct percentage of fat ensures an ideal balance which makes all th… Curing is the method used to preserving the ham. The prosciutto crudo ham is seasoned and air-dried, so it's technically considered raw. The word is the Italian for ham, but it is widely used to describe various seasoned and cured air-dried hams. Prosciutto di Parma, the Italian cured ham with a savoury-sweet-salty flavour, is a truly artisan product. If you’re traveling in areas known for it, you might even see such options on the menu as a pasta with a ragu of prosciutto. Veal with Parma Ham and Sage Enhance the flavour of veal with Parma ham and sage in this traditional Italian dish, known as Saltimbocca alla Romana. Origin: Made in Italy with M&S assured pork from farms in Italy Additional Information: The slices can vary in appearance. The leg must have a good surrounding layer of fat and, above all, a certain amount of internal veining which gives flavour to the cut slice. What else is prohibited? Delicious! The ban on freezing extends to even the first moments of production—so as soon as they’re hacked off, the thighs of the pig have to be very swiftly sent to their area of production so they don’t rot! Yes, Virginia, prosciutto crudo is raw ham. Not suitable for freezing. We have a great selection of fresh meats including Parma Ham (Prosciutto di Parma), San Daniele Ham, Bresaola, Gran Biscotto, Pancetta, Speck Alto Adige, Salame Milano, Salame Felino and many more. And it takes a long time to do: Both the San Daniele and Parma types are dry-cured for at least 13 months. In Italian, “crudo” means raw. Two slices, or about an ounce, of prosciutto di parma contains 75 calories, 6 grams of protein, and 6 grams of fat (2/3 of it the “good” unsaturated kind). Parma ham is not cooked it is only salt cured to preserve it. Once you’ve started cutting your ham it is best to eat it within two to three months. The terms "Parma ham" and "prosciutto" both refer to an Italian-style cured ham, with "Parma ham" being the more Anglicized term. The flavor is way more concentrated. You can eat Parma ham in a variety of dishes. We even know that, in the 3rd century B.C., Hannibal stopped his conquering just north of Parma to eat local wine, bread… and the ancient version of prosciutto di Parma! Ensure you have a balance of flavours and textures in the spread. We select the best top quality Italian pork, worked by long-established master delicatessen butchers. Strict rules govern D.O.P.-regulated foods, and this is one of them. Prosciutto di Parma, Cheddar, grated apple, spinach and chutney make up this crowd-pleasing grilled cheese sandwich. In fact, there are 10 regions in Italy that have the “D.O.P.” designation for cured ham. Parma ham is an all natural product made from just 4 ingredients: pork, salt, air and time. You can keep it just like this at cool room temperature for up to a year or so. This Italian classic is fresh, simple and perfect as an appetiser, snack or light lunch. For Parma ham, for example, the pigs must be from the area, their feed is cereal grains and whey from the production of Parmigiano-Reggiano cheese, and the pigs have to be 9 months old and weight at least 340 pounds when they’re slaughtered. The result? It’s given a thin second layer of salt which is absorbed over 15 to 18 days. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in … So many delicious options… yum! Parma Ham was granted its Protected Designation of Origin (PDO) in 1996 and previously similarly protected by the Italian government in 1970. It's 100% natural. Both prosciutto di San Daniele and prosciutto di Parma have to come from the rear legs of the pigs. We all love Parma Ham’s silky texture which is just wonderful mixed through roasted vegetables or stirred through risotto. Expertly salted and traditionally dry cured in Italy by a family run company with 8 generations of expertise dating back to 1812. Its name comes from "prosciugare," the Italian word for "to dry." SECTION B: PRODUCT DESCRIPTION, RAW MATERIALS USED AND THE MAIN PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS B.1: Product Description B.2: Analytical Qualitative parameters B.3: Classification of raw materials (fresh legs) B.4: Procedures for the presentation of Parma Ham and pre-packed Parma Ham. The delicate flavour means it can be enjoyed in a range of dishes, at any time of the day. Parma ham minimum 18 month matured. Alternatively, play on Parma Ham’s sweet notes and stuff into a croissant or galette. When you buy your ham it will be covered in rind and waxed. So if you want ham like it is back home, ask for prosciutto cotto. Keep refrigerated at 0°C to +5°C. But melt-in-your-mouth ham with that perfect blend of salty and sweet? Adding sugar, smoke, spices, water, or nitrites. No … But it’s also an incredibly versatile ingredient. Origin: Produced in Italy from Italian pork. Add the oil to the … Our website uses cookies to improve your user experience. Parma Ham is an all natural product made from just 4 ingredients: pork, salt, air and time. You need to be signed in for this feature, 36 Featherstone Street Too cold and all those delicate flavours won’t come through as well. Place each pizza base on a non-stick baking sheet. There is nothing else added - no additives, preservatives or spices. Parma Ham, known as ‘prosciutto di Parma’ in Italy, comes from the city of Parma. It is produced, sliced and packed in the Parma region of Italy under the supervision of the Istituto Parma Qualità. Storing your serrano ham is simple. Le Carni. Stay up to date with travel tips, local insights and all things Italy on our social channels! 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. Look forward to lunch: salad, soup, sandwiches and more.