Parma ham
Leg of pork which has been treated with salt and spices before being matured for a few months under special temperature- and moisture-controlled conditions. Unlike other hams, Parma ham is never cooked or smoked.
Trout and Parma ham
By Nigel Slater
Stuffed trout and purple sprouting broccoli
By Gennaro Contaldo ...
1. Monkfish in Parma Ham
Fish monkfish recipe Monkfish in Parma Ham is made with monkfish tail, slices of parma ham, cloves garlic peeled, red wine, and olive oil .
fish, ham, monkfish, parma, red-wine ...
Another well known export of the region is Parma ham. The pigs are often fed the discarded whey from the Parmesan cheese manufacturing process, and this is said to create a distinct flavor in the meat.
Parma ham is true prosciutto. Other varieties are now made in the USA. Italian prosciuttos include prosciutto cotto (cooked) and prosciutto crudo (uncooked, but cured and ready to eat).
Parma ham), bresaola, and beef jerky. Fruits change character completely when dried: the plum becomes a prune, the grape a raisin; figs and dates are also transformed.
Especially well regarded is Parma ham, which comes from Parma in Italy. Select a prosciutto that's shiny and deeply colored.
Many different foods are prepared by drying, including Parma ham, beef jerky Beef jerky is essentially beef that's been cut into strips, marinated, and dried (originally in the sun).
The result is a silky smooth, rich, exquisitely fatty 'meat' not unlike parma ham in texture, but much more tender. It is often eaten with bread, olives, cheese and other simple ingredients - it needs no fancy preperation to make an impact.
The Italian word for ham, used in the names of raw hams such as prosciutto di Parma. Parma ham is served in very thin slices.
Puff pastry ...
Ham that has been seasoned, salt-cured, and air-dried (not smoked). Pressing the meat gives it a firm, dense texture. Parma ham from Italy is considered to be the best.
Provolone ...
An unsmoked, seasoned, salt:cured, and air:dried ham. The meat is pressed to produce a firm texture, then sliced very thin. "Parma ham" is the true prosciutto. "Prosciutto cotto" is cooked ham, "Prosciutto crudo" is raw.
Prosciutto: ...
Parma hams are made from the pig's hindquarters, which are lightly salted and air-dried for at least one year (and sometimes up to two years).
A full grown cremini mushroom, similar to button mushrooms. Proscuitto The Italian word for ham, used in the names of raw hams coming from Italy. Proscuitto di Parma hams are only from the Parma region of Italy.
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 See also: Ham, Cooking, Garlic, Water, Spice
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