When I mentionned we were covering Prosciutto di Parma this week, Stefano Leone so kindly sent me these pictures of one of his culinary creations with Prosciutto di Parma:
Ossobuco, sweetbread terrine wrapped in Prosciutto di Parma with orange sauce verrina, mostarda.
Stefano loves pairing this dish with a Gabriel Meffre, Cotes du Rhône AOC – Expression [...]
At home, Paolo is the one that enjoys cooking the most. I am usually the designated assistant and assembler, and of course the eater!
This evening, Paolo and I made this very homey pasta dish with prosciutto di parma. Nothing too fancy, a nice feel good meal, but soooo tasty!
Since it is prosciutto week on the blog, I decided to [...]
Here are some tips and tricks about prosciutto that I learn over the time and through my experience working with it over the years. I decided to share these with you, as before I came into the business, I would ask myself these questions everytime I find myself in front of a deli counter.
1. How [...]
PROSCIUTTO DI PARMA
Prosciutto di parma has for centuries been made and can only be made and cured in the countryside of Parma, Italy.
Four ingredients are needed for the production of Prosciutto di Parma®:
Italian pigs
Salt
Air
Time.
Prosciutto di Parma® is an all-natural ham and all additives are prohibited.
The making of Parma Ham® is a long process where the [...]
