Tag: raw ham

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A nice plate of raw ham and parmesan

Un bel piatto di prosciutto crudo e grana

A nice plate of raw ham and parmesan.
When it comes to Italian cuisine, one of the simplest and at the same time tastiest dishes is undoubtedly raw ham accompanied by parmesan flakes. This combination, which unites the delicacy of raw ham with the flavor of parmesan cheese, is a true triumph of flavors.
Raw ham, with its soft consistency and its sweet and slightly salty flavor, is a product that represents the excellence of the Italian gastronomic tradition. Among the most renowned are Parma ham and San Daniele ham, both characterized by a maturation that can last up to 24 months. This long maturation gives the ham a unique and unmistakable flavor.
Grana, on the other hand, is a hard cheese, known for its intense flavor and crumbly consistency. Grana Padano and Parmigiano Reggiano are the two most famous cheeses in this category. Both are produced with cow's milk and subjected to a long maturation process, which can vary from 12 to 36 months. The parmesan flakes, with their strong and slightly spicy flavour, pair perfectly with the sweetness of the raw ham.
Preparing a plate of raw ham and parmesan is quick and easy, but requires attention in choosing the ingredients. It is important to opt for high-quality products, preferably DOP (Protected Designation of Origin), to guarantee an authentic and satisfying taste experience.
To serve this dish, simply arrange the slices of raw ham on a serving plate, then add the parmesan flakes. You can complete the whole thing with a drizzle of extra virgin olive oil and a few leaves of fresh rocket, to add a touch of colour and freshness. Accompany the dish with some homemade bread or crispy breadsticks, and you will have a perfect appetizer for any occasion.
A nice plate of raw ham and parmesan is ideal for an aperitif with friends, a light lunch or an informal dinner. The simplicity of the ingredients and their quality make this dish a true symbol of Italian cuisine, capable of conquering palates all over the world.
And in the background another dish with another Italian excellence: mozzarella!

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Un bel piatto di prosciutto crudo e grana

Photo taken with Honor 20.

A nice plate of raw ham and parmesan – Une belle assiette de jambon cru et parmesan – Un buen plato de jamón crudo y parmesano. – Um belo prato de presunto cru e parmesão – Ein schöner Teller mit Rohschinken und Parmesan – Một đĩa giăm bông sống và phô mai parmesan ngon tuyệt

The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.
References:
– https://salumipasini.com/cosa-abbinare-al-prosciutto-crudo/
– https://www.cucchiaio.it/ricetta/cestini-grana-prosciutto-stracciatella-burrata/
– https://blog.giallozafferano.it/cucinacononnariella/antipasti-canestrini-di-grana-con-prosciutto-crudo/

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An excellent pinsa with raw ham and buffalo mozzarella

Una ottima pinsa al prosciutto crudo e bufala

An excellent pinsa with raw ham and buffalo mozzarella.
To tell the truth, generally speaking, I prefer the classic pizza. I must say, however, that every now and then I like to enjoy a good Roman pinsa.
This one, topped with buffalo mozzarella and raw ham, was not bad at all!

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Una ottima pinsa al prosciutto crudo e bufala

Photo taken with Honor 20.

This is the link to the reviews of TripAdvisor of the SantaPizza restaurant in Sestri Levante where I tasted this pinsa.

It is said that this dish is a revisitation of the ancient Roman pinsa and that to make it they use a mix of flours different from the usual pizzas such as spelt, millet and barley. Too bad that they are not even the cereals with which the pinsa was born.
Continue and learn more on Vice.com

An excellent pinsa with raw ham and buffalo mozzarella – Une excellente pinsa avec du jambon cru et de la mozzarella de bufflonne – Una excelente pinsa con jamón crudo y mozzarella de búfala – Uma excelente pinsa com presunto cru e mussarela de búfala – Eine ausgezeichnete Pinsa mit Rohschinken und Büffelmozzarella – Món pinsa tuyệt vời với thịt giăm bông sống và phô mai mozzarella trâu
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A plate of ham at the Boqueria in Barcelona

Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona

A nice plate of Spanish ham enjoyed at the Boqueria in Barcelona.
Every time I arrive in Spain by ship I always try to get off and enjoy a plate of Spanish raw ham: the famous jamon.
I ate this, accompanied by pan y tomate, some time ago now at the famous market called La Boqueria which is located on the Rambla in Barcelona.

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Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona

Un bel piatto di jamon spagnolo gustato alla Boqueria di Barcellona

Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.

Here's where the market is located:

Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product. For its production, and to be able to boast this name, the meat must come from specimens resulting from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.
Continue on Wikipedia

A beautiful plate of jamon serrano enjoyed in Spain – Une belle assiette de jamon serrano appréciée en Espagne – Un hermoso plato de jamón serrano que se disfruta en España – Um lindo prato de jamon serrano apreciado na Espanha – Ein wunderschöner Teller Jamon Serrano, den man in Spanien genießt – Một đĩa jamon serrano tuyệt đẹp được yêu thích ở Tây Ban Nha – 在西班牙享用一盘美丽的塞拉诺火腿 – スペインで楽しむハモンセラーノの美しい一皿
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A nice cutting board of Parma ham

Un bel tagliere di prosciutto crudo di Parma

A nice platter of Parma ham.
A delicacy and an Italian excellence, cooked ham.
This, enjoyed in the always excellent Trattoria Corrieri in the center of Parma.

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Un bel tagliere di prosciutto crudo di Parma

Photo taken with Honor 20.

To learn more, there is the official website of the consortium: prosciuttodiparma.com.

Parma ham is a typical cured meat from the province of Parma; more precisely, the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, bordered to the east by the Enza torrent and to the west by the Stirone torrent. It is famous throughout the world and is distinguished not only by its nutritional characteristics (the only ingredients are pork and salt, without additives or preservatives) but also by the “crown”, the brand that is branded only on the original.
Continue and learn more on Wikipedia

A nice platter of Parma ham – Une belle assiette de jambon de Parme – Un buen plato de jamón de Parma – Uma boa travessa de presunto de Parma – Eine schöne Platte mit Parmaschinken – Một đĩa giăm bông Parma ngon tuyệt – 一盘美味的帕尔马火腿 – パルマハムの素敵な盛り合わせ
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Salumi misti come antipasto delle feste

Salumi misti come antipasto delle feste

Salumi misti come antipasto delle feste.
A casa mia non è veramente festa se, prima del piatto principale del pasto, non mangiamo qualche affettato di antipasto.
Di solito: prosciutto crudo, prosciutto cotto, coppa e salame. Ultimamente, in qualche occasione abbiamo aggiunto anche dell’ottimo culatello.

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Salumi misti come antipasto delle feste

Salumi misti come antipasto delle feste

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Mixed cured meats as an appetizer for the holidays – Charcuterie mixte comme apéritif de vacances – Embutidos mixtos como aperitivo navideño – Carnes curadas mistas como aperitivo de férias – Gemischte Wurstwaren als Vorspeise für die Feiertage – Thịt trộn làm món khai vị cho những ngày lễ – 混合腌制肉类作为节日开胃菜 – 休日の前菜としての塩漬け肉の盛り合わせ

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Cheese Focaccia with Raw Ham

Focaccia al formaggio con prosciutto crudo

Cheese focaccia with raw ham.
The classic one is probably the best but the variations are also exceptional.
As in this case in which the classic cheese focaccia d.o.p. is added to raw ham (if I'm not mistaken also this d.o.p.). A truly exceptional combination: the saltiness of the ham and the taste of the Stracchino and the focaccia.
Enjoyed in Recco at the Pizzeria del Ponte which is part of the Consorzio Focaccia di Recco.

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Focaccia al formaggio con prosciutto crudo

Focaccia al formaggio con prosciutto crudo

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

And here is also the video of how to prepare the real cheese focaccia in Recco in the same pizzeria:

It is said that thanks to the availability of oil, cheese and flour, by cooking the cheese-filled pasta on a covered slate stone, the gastronomic product that we know today as “Focaccia di Recco col Formaggio” was “invented”.
Continue and learn more on focacciadirecco.it

Cheese Focaccia with Raw Ham – Focaccia au fromage et jambon cru – Focaccia de queso con jamón crudo – Focaccia de queijo com presunto cru – Käse-Focaccia mit Rohschinken – Focaccia phô mai với giăm bông sống
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Un bel piatto di jamon serrano gustato in Spagna

Un bel piatto di jamon serrano

Un bel piatto di jamon serrano gustato in Spagna.
Questo piattino, se non ricordo male, lo ho fotografato a bordo l’anno scorso quando, una volta a settimana eravamo a Barcellona.
Ogni settimana qualcuno faceva la spesa e poi… si divideva!

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Un bel piatto di jamon serrano

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product. For its production, and to be able to boast this name, the meat must come from specimens resulting from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.
Continue on Wikipedia

A beautiful plate of jamon serrano enjoyed in Spain – Une belle assiette de jamon serrano appréciée en Espagne – Un hermoso plato de jamón serrano que se disfruta en España – Um lindo prato de jamon serrano apreciado na Espanha – Ein wunderschöner Teller Jamon Serrano, den man in Spanien genießt – Một đĩa jamon serrano tuyệt đẹp được yêu thích ở Tây Ban Nha – 在西班牙享用一盘美丽的塞拉诺火腿 – スペインで楽しむハモンセラーノの美しい一皿
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Jamon Iberico in Ibiza for an aperitif

jamon iberico ibiza

Jamon Iberico in Ibiza for an aperitif.
Passing through Ibiza, where to tell the truth I have been a few times, I couldn't miss a lunch with a bit of jamon Iberico as an aperitif.

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jamon iberico ibiza

jamon iberico ibiza

Photo taken with Canon 600D and lens Tamron 16-300.

I also like raw ham, since that's what it is, a little seasoned (almost dry) and cut a little thicker; the original Spanish one, by tradition, is cut by hand and not with a slicer like we do in Italy.

For those who don't know, "Jamón ibérico (Iberian ham), or pata negra, or carna negra, is a type of ham from Iberian pigs, highly appreciated in Spanish and Portuguese cuisine, where it is considered a haute cuisine product."
Continue and learn more on Wikipedia

Jamon Iberico in Ibiza for an aperitif – Jamon Iberico à Ibiza pour un apéritif – Jamón Ibérico en Ibiza para el aperitivo – Jamon Iberico em Ibiza para um aperitivo – Jamon Iberico auf Ibiza für einen Aperitif – Jamon Iberico ở Ibiza để khai vị – 伊维萨岛的 Jamon Iberico 开胃酒 – アペリチフのためのイビザのジャモンイベリコ
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Spanish hams hanging in the shopping center

Prosciutti spagnoli appesi al centro commerciale

Spanish hams hanging in the shopping center.
A classic in Spain is to photograph Spanish hams hanging.
In the last few days, in fact, I have had a great time taking photos in Spain and, obviously, one of my favorite subjects is definitely Spanish ham, which always makes a great show of itself in the various shops and stalls.

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Prosciutti spagnoli appesi al centro commerciale

Photo taken with Canon 600D and lens Canon EF 40.

Spanish hams hanging in the shopping center – Jambons espagnols suspendus dans le centre commercial – Jamones españoles colgados en el centro comercial – Presuntos espanhóis pendurados no centro comercial – Spanische Schinken hängen im Einkaufszentrum – Thịt giăm bông Tây Ban Nha treo trong trung tâm mua sắm