€59,90
€59,90
Cured Ham is one of the most loved and popular products of the Italian charcuterie industry all around the world. It is appreciated by many, thanks to its characteristic taste and versatility, which make it a unique and inimitable cured meat. Deboned Cured Ham is obtained from selected pork legs processed and cured according to tradition. It is delivered in a practical trimmed format, ready to cut with a slicer and perfect to enjoy by itself as a quick snack or as an ingredient to prepare more elaborate dishes.
The product is delivered vacuum-packed in order to preserve best its organoleptic qualities.
Pork meat, salt, natural flavours, sucrose. Preservatives: E252, E250
Pork meat, salt, natural flavours, sucrose. Preservatives: E252, E250
THE BEST WAYS TO TASTE IT
Bread, better if lightly salted, is the perfect and most traditional match for Cured Ham. However, this cured meat goes also very well with several foods. For example, it is very refreshing when combined with fresh fruit, such as melon, figs, peaches or - if you are looking for a more unusual combination - avocadoes. As for vegetables, it is ideal with mildly flavoured ones such as courgettes and potatoes. Another traditional way to serve it is 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 thousand-year origin and a long history. The custom of curing Ham has been adopted and spread throughout the Empire by the Romans who learnt it from the Etruscans of the Po Valley, between Padua and Mantua. Subsequently, the Longobards 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 became increasingly refined and for the first time, this ingredient entered gastronomic books.
Despite this, the distribution of Cured Ham remained very limited to the territories of its origin. 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
After buying a whole piece of Cured Ham you could wonder how to cut it best since it is not always easy to enjoy it at its full potential. Our Cured Ham is already deboned and delivered in a ready-to-cut format. Whether with a sharp knife or a slicer, you will have a delicious snack ready in no time. Let's take a look at some tips on how to slice it best. The thickness of the slices plays a very important role while tasting Cured Ham. Slicing it "in the right way" allows you to really appreciate all its characteristics enhancing 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 correct answer since it all depends a lot on what you want to prepare and 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 do by hand. If you are not used to it, we recommend that you use a slicer.
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