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...
SEASONED HAM 3 TRAYS
Cured Ham is a typical Italian cured meat obtained from carefully selected Italian pork legs. It is a raw seasoned charcuterie product that does not undergo stuffing nor cooking during processing, unlike many other Italian cold cuts.
Our Cured Ham is produced with 2 ingredients only: pork and salt. The product is delivered in a three-tray pack ready to be enjoyed!
Pork meat, salt
Pork meat, salt
HOW TO TASTE IT BEST
Raw ham has a typical elongated shape and a delicate red colour that becomes darker the longer the product is seasoned, while the fat veining is fundamental to keep it sweeter, preventing it from having an excessively salty flavour. It is often served as an appetizer on a charcuterie board, as a filling for a sandwich or even for traditional Italian dishes such as Saltimbocca alla Romana.
If you are looking for the best wine pairing you can choose among an Emilian Malvasia, a Friulano or a Chianti Classico DOC.
The pork meat selected for the production of this typical cold cut comes from the so-called “heavy pigs” whose weight ranges from about 150kg to 180kg.
The production of cured Ham apparently began around the 6th-5th century BC. thanks to the Etruscan, but the majority of the records mentioning cured pork legs date back to Roman times. The thighs selected for the production of cured ham weigh from 9.5kg to 14kg and undergo salting and a manual massage first. Then they are left to rest to let salt penetrate deeply and evenly. After, the ham is washed, air-dried and hung in special rooms whose temperature does not exceed 15°C for several months in order to complete the curing process. Cured hams can have different maturation range periods. The softest and sweetest ones are cured “only” for 8 months, while longer maturations can last over 36 months. During the curing phase, the so-called “sugnatura” is carried out. This procedure consists of covering the meat parts that are not protected by the rind with a mixture of lard, salt and pepper - and other ingredients that may vary depending on the manufacturer. This process prevents the thigh from drying too quickly.
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...