Cured Ham Parma Ham

<body text="#000000"> <h1>Parma Ham</h1> <h1>Parma Ham</h1> The<b>italian salami</b> DOP Consortium of Parma Ham was set up with the objectives of safeguarding the genuine PDO products and Parma Ham. Parma Ham Parma Ham is one of the first meat products to be awarded the Designation of Protected Origin status. The voluntary Parma Ham Consortium of Parma Ham was set up in 1963, on the initiative of 23 producers with the objectives of safeguarding the genuine product and the image represented by the name 'Parma'. Parma Ham Domestic and international demand continues to grow and the Consortium now has 189 members. The Parma Ham Consortium meets market demands whilst rigorously adhering to the traditional production methods and rejecting everything that does not meet the highest quality standard. The Parma Ham Consortium's quest for perfection was acknowledged by the EU in 1996 when Parma Ham became one of the first meat products to be awarded the Designation of Protected Origin status. The secret of Parma Ham Parma Ham begins with a careful and accurate selection of the pigs. Parma pigs must be specially bred Large White, Landrance and Duroc breeds, born and raised in 11 regions of central-northern Italy. Their diet is a specially regulated blend of grains, cereals and whey from Parmigiano-Reggiano cheese production ensuring a heavy pig with a moderate daily growth in an excellent state of health. The pigs are al least nine months old and must weigh a minimum of 140 kgs at the time of slaughter. With its full-bodied flavour and silky texture, Parma Ham Parma Ham is a world-class specialty food. Favoured by discriminating chefs, this ham from the heartland of Italy enhances appetizers, pasta dishes, salads, sandwiches and entrées. Most often, paper-thin slices of Parma Ham should be served at room temperature. There is no need to remove the band of fat around each slice, which helps give the ham its balance of flavour and texture. For a classic antipasto, arrange three to four slices of Parma Ham on a plate, accompanied simply by Italian cheeses and bread. Drape Parma Ham slices around fresh figs or melon slices. Or try other fruits with complementary flavors, such as ripe pears, papaya, pineapple and kiwis. To create an elegant salad, top mixed greens with slivers of Parma Ham and curls of Parmigiano-Reggiano. Make an Italian-style panino by layering slices of Parma Ham on a crusty roll with fresh or smoked mozzarella, tomato slices and a sprinkling of olive oil. Wrap Parma Ham slices around bread sticks, lightly cooked asparagus spears or grilled shrimp. Dice or chop thick-sliced of Parma Ham to flavour pastas, rice or risotto, or vegetables such as asparagus or peas. Sauté finely diced Parma Ham with onions, carrots, celery and herbs to make a soffritto, or flavor base, for sauces and many other dishes. italian salami Parma Ham also makes a wonderful cooking ingredient so don't be afraid to experiment. Parma Ham adds personality to pasta and imparts a delicious flavour when wrapped around fish or chicken and cooked in the oven. It is excellent enjoyed with white wines! <h2>Parma Ham</h2> <h3>The DOP Consortium of Parma Ham was set up with the objectives of safeguarding the genuine PDO products and Italian salami. 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Parma Ham is one of the first meat products to be awarded the Designation of Protected Origin status.</h3> </body>