Parma ham is made from the rear haunch of the pig. Curing this piece of pork is a long and painstaking process, because curing must be controlled care...
Parma ham is made from the rear haunch of the pig. Curing this piece of pork is a long and painstaking process, because curing must be controlled carefully so that the ham absorbs only enough salt to preserve it. By the end of the drying process the Parma ham loses more than a quarter of its weight in moisture, but gains its distinctive aroma and robust flavour. Serve thinly sliced as part of your antipasti platter, or alternatively, combine thin slices of this Italian speciality with chunks of melon, roasted peach, a few leaves of rocket, parmesan shavings and a drizzle of olive oil.
Whether you're looking for easy starters for Easter brunch, Christmas, Summer picnics, or casual get-togethers, a well-curated charcuterie board offers something for everyone. Here's our guide to craft the perfect charcuterie board.
https://www.finefoodspecialist.co.uk/boneless-parma-ham-7kg?___store=default2719Boneless Parma Ham, +/-7kghttps://www.finefoodspecialist.co.uk/media/catalog/product/n/e/new_san_daniele_ham.jpg299.95299.95GBPInStock/Meat & Poultry/Charcuterie/Whole Hams394123410<p><span style="font-size: medium;">Parma ham is made from the rear haunch of the pig. Curing this piece of <span style="text-decoration: underline;"><a href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-pork/">pork</a></span> is a long and painstaking process, because curing must be controlled carefully so that the ham absorbs only enough salt to preserve it. By the end of the drying process the Parma ham loses more than a quarter of its weight in moisture, but gains its distinctive aroma and robust flavour. Serve thinly sliced as part of your <a href="https://www.finefoodspecialist.co.uk/shop/antipasti/">antipasti</a> platter, or alternatively, combine thin slices of this <span style="text-decoration: underline;"><a href="https://www.finefoodspecialist.co.uk/world-cuisines/italian-specialities/">Italian speciality</a></span> with chunks of melon, roasted peach, a few leaves of rocket, parmesan shavings and a drizzle of <span style="text-decoration: underline;"><a href="https://www.finefoodspecialist.co.uk/shop/specialist-oils-and-butters/olive-oil/">olive oil</a></span>.</span></p> <p><strong style="font-size: medium;">Origin: </strong><span style="font-size: medium;">Parma, Italy</span></p>00add-to-cart<p><span style="font-size: medium;"><strong>Ingredients:</strong></span></p>
<p><span style="font-size: medium;">Pork (95.6%)
Discover the Exquisite Taste of Duck Foie Gras Entier!
Duck foie gras entier is a true delicacy, prized for its rich, buttery and velvety texture. Its flavour is deeply savoury with subtle hints of sweetness and earthiness that melt luxuriously on the palate. Unlike other foie gras preparations, 'e...
Exquisite Flavour of Halal Lumina Lamb Rack from New Zealand!
Our Lumina lamb racks, sourced directly from the lush pastures of New Zealand, are renowned for their exceptional flavour and tenderness. These lambs are raised in a pure, natural environment, which imparts a unique and delicate taste to...
Delicately Rich and Crispy: Cooked Suckling Pig Confit!
Our cooked suckling pig confit delivers an exceptional balance of tender, melt-in-the-mouth meat and golden, crisp skin. Made from confit suckling pig pressed into a mould, this terrine is slow-cooked at a low temperature for several hours, al...
The Taste of Time: 45-Day Dry-Aged Rubia Gallega Ribeye Steak!
This beef is dry-aged for 45 days from cattle up to 8-12 years, a process that delivers an exceptional depth of flavour unlike any other. Rubia Gallega is a rare and prized breed of cattle indigenous to Galicia, in northwestern Spain. T...
