Parma ham - boneless Approx 6.75kg
Parma ham is a typical product of the Parma province. It is on these hills that the legs of the pigs, born, bred, and reared, are carefully selected, seasoned, matured, and stored.
The Parma pig is fed a special diet of grains and whey. And the resulting hams are hand-trimmed and hand massaged with sea salt before being aged for 14 months or more.
At the end of the curing process, the hams graduate with the honour of being certified 'Prosciutto di Parma' with a characteristic carnelian red colour and melt-in-your-mouth taste.
The "Consorzio del Prosciutto di Parma" is the farmers' union safeguard for the quality and goodness of Parma prosciutto. In order to be entitled to the"Parma prosciutto" distinction, a prosciutto ham must bear the mark representing a five pointed ducal crown, symbol of the Consorzio.
The 6.5kg-7kg Parma ham comes off the bone, ready to eat.
Recipe
Parma ham with avocado salad
Mixed salad leaves
2 ripe avocados, peeled, pitted and sliced
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
Salt and freshly ground black pepper
Pinch of caster sugar
12 slices Parma ham
Mix the salad leaves with the avocado, combine all other ingredients apart from Parma ham in a bowl and stir until sugar has dissolved. Dish onto large plate and place the Parma ham slices gently scrunched up on top.
Accessories
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Flexible Chartcuterie Knife
All the great hams need a great carving knife, a flexible one, specially made to ensure even cutting without tear.
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