DEBONED CURED HAM READY TO CUT

Cured Ham is one of the most loved and popular products of the Italian charcuterie industry around the world.

It is a product appreciated by many, thanks to its characteristic taste and versatility, which make it a unique and inimitable product.

Deboned Cured Ham is obtained from selected pork legs, processed according to the tradition and then matured. 

It is delivered in a practical trimmed format, ready to cut with a slicer. It is perfect to be enjoyed by itself as a quick snack or as an ingredient to make more elaborate recipes. Bread, preferably lightly salted, is the best and most traditional match.

Cured Ham is also perfect for a variety of other combinations. For example, it is perfect when combined with fresh fruit, such as melon or figs or with peach or avocado for a more unusual combination. As for vegetables, it is ideal with mildly flavoured ones such as courgettes and potatoes. Another traditional pairing it with cheese; in this case, we recommend pairing it with mild, not overly cured cheeses, such as sweet Provola, Robiola, Brie or Ricotta cheese.

Historical notes

Cured Ham has a millenary origin and a long history. It was the Romans who, during the age of the Etruscans of the Po Valley – located between Padua and Mantua – adopted the tradition of curing Ham and promoted it throughout the Empire. Subsequently, it was the Longobards who spread the term ‘prosciutto’ by introducing new techniques of curing and preserving meat. During this period, the production of this cured meat was consolidated, especially in the territories of Parma, Friuli and Mantua. During the Middle Ages and the Renaissance, the arts and crafts related to the processing of this cut of pork meat became increasingly refined and for the first time, this ingredient entered gastronomy books. Despite this, the distribution of Cured Ham remained very limited to the territories where it was born. In fact, only after the 19th century, a real distribution of this cured meat started along with the opening of actual establishments and delicatessens dedicated to the sale of this type of product.

How to slice it 

When buying a whole piece of Cured Ham, not sliced, you could wonder how to cut it best and it is not always easy to enjoy it at its full potential. 

In this practical format, Cured Ham is deboned and already prepared to be cut. Whether with a sharp knife or a slicing machine, you will have a delicious snack in no time. Let’s take a look at some tips on how to slice it best.

The thickness of the slice plays a very important role during the tasting of Cured Ham. Slicing it “in the right way” allows you to really appreciate all its characteristics, and enhance its aromas and taste.

If you are wondering whether to cut it into thicker or thinner slices or dices, you should know that there is no 100% correct answer but it depends a lot on what you want to achieve in terms of taste and how much you want to preserve the characteristics of the Ham. In general, the Italian tradition suggests slicing it rather than cutting it into dice, unlike in Spain. If you make a long, whole slice you can really savour the ham in its integrity and enjoy all its flavour nuances. For this reason, it is preferable for the slice to be thin, even though it is not always easy to make by hand. If you are not used to it, we recommend that you use a slicer.