Prosciutto di Parma

Prosciutto di Parma is a type of Italian dry-cured ham that originates from the Parma region in Italy. It is distinguished by its protected designation of origin status, ensuring authenticity and quality. The ham is made from the hind leg of a pig, which is salted and left to cure for a minimum of 12 months, often longer. Its flavor profile is delicate, slightly sweet with a hint of nuttiness, and a subtle saltiness. The texture is tender and melts in the mouth, offering a luxurious eating experience. In cooking, Prosciutto di Parma is prized for its ability to enhance dishes with its rich, savory depth without overpowering other ingredients. It does not require cooking and is typically consumed raw.

Notes

When selecting Prosciutto di Parma, look for a deep pink color and a fine, even layer of fat marbling. Proper storage is crucial; keep it wrapped tightly in the refrigerator to maintain freshness, and consume within a few weeks of opening. For longer storage, consider freezing, though this may slightly alter the texture. Be aware that due to its high salt content, it should be used sparingly in recipes. Additionally, as a pork product, it is not suitable for vegetarian or vegan diets and may pose concerns for those with dietary restrictions related to pork consumption.

Uses

Wrap around melon
Garnish for pasta
Pizza topping
Stuffed in chicken breasts
Charcuterie board staple
Enhance risotto

Replacements

Speck
Serrano ham
Jamón ibérico
Capicola
High-quality bacon

Dry Egg Noodles

Golden strands of pasta made with durum wheat and eggs, offering a rich, hearty texture that absorbs flavors beautifully.

Green Peas

Green peas are small, round, vibrant legumes that are typically harvested while they are still immature and sweet. Originating in the Middle East and South Asia, they have become a staple in cuisines worldwide. Their flavor is subtly sweet with a fresh, vegetal note that brightens dishes. Texturally, green peas offer a satisfyingly tender yet slightly firm bite when cooked properly. In cooking, they are versatile and can be used fresh, frozen, or canned. They retain their color well when quickly blanched or steamed and add a burst of color and nutrients to a wide range of dishes.

Recipes to try

Spicy Arrabbiata Shells with Parmesan

Fiery and fresh, these pasta shells are smothered in a spicy tomato sauce and crowned with nutty Parmesan.

Roasted Beet, Orange, and Pistachio Salad

Warm roasted beets mingle with citrusy orange segments and crunchy pistachios for a vibrant, refreshing salad that sings with color and flavor.