€56,90
€56,90
Prague Ham is a type of Cooked Ham with a slightly smoky flavour.
Prague Ham is characterised by pinkish-coloured meat, firm fat and a soft texture, as well as its unmistakable golden crust. For the production of this Ham, the carefully selected pork legs (deboned or with bone) are used whole. The meat is then treated with brine enhanced with herbs, spices and other ingredients that give the product its unmistakable flavour. This treatment is followed by the smoking process that characterises this Ham and the steaming one that can last several hours. Finally, the Ham is left to cool and is then ready to be packaged.
Prague Cooked Ham is vacuum-packed in halves to preserve best the product and its organoleptic qualities. It is a gluten-free, lactose-free, GMO-free product.
Pork leg 71%, water, starches, salt, natural flavourings, smoke flavourings. Stabilisers: E407, E451. Antioxidant: E301. Preservative: E250
Pork leg 71%, water, starches, salt, natural flavourings, smoke flavourings. Stabilisers: E407, E451. Antioxidant: E301. Preservative: E250
HOW TO ENJOY IT BEST
Prague Cooked Ham can be used to prepare various recipes for both lunch and dinner or for a traditional Italian-style aperitif. Its slices are excellent on a charcuterie board accompanied by bread, figs, Gorgonzola cheese and walnuts. To make the aperitif even tastier, we recommend adding other cold cuts such as Pork Bresaola Campagnolo Salami. Among the first courses, we recommend Pasta with smashed peas, Parmesan cheese and Cooked Ham strips, replacing the Classic Ham with Prague one to add a special touch and achieve a smoky flavour. Otherwise, if it is a second dish you would like to make even tastier, you can combine Prague Ham with meat. We recommend preparing a veal roast with Cooked Ham, mashed potatoes, grilled vegetables and rosemary.
HISTORICAL BACKGROUND
This is one of the most typical products of the Eastern European food tradition. Specifically, its origin seems to date back to the mid-19th century when a delicatessen owner of the city of Prague made an experiment by smoking whole pork legs after leaving them in brine. The result had a huge success and the product became popular throughout the Austro-Hungarian Empire under the name we all know today. Soon, this kind of Ham spread widely also with some variations. In fact, it is mainly sold in Italy, Austria, Germany and Slovakia in different versions, each made according to particular recipes related to the production area.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
