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Italian salt-cured ham usually sliced paper thin

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The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.
Once baked, this pizza is scattered with hand-torn fior di latte mozzarella, prosciutto di Parma, nicoise olives and rocket.
Pizza lovers owe it to themselves to try the Parma pie, layered with fresh arugula and paper-thin prosciutto di Parma and topped with fresh shaved Parmigiano.
YOU'LL want to stuff yourselves silly with the many varieties of Prosciutto di Parma, wafer-thin slices of cured ham.
The EU products are: England's West Country farm cheddar, plus stilton cheese; Scottish farmed salmon; Italy's Prosciutto di Parma and Grana Padano cheese; France's Agen prunes, Roquefort and Comte cheese; plus Spain's Sierra Magina and Priego de Cordoba olive oil.
WHENEVER anyone mentions Parma, I think of two things, Parmigiano Reggiano cheese and Prosciutto di Parma ham.
Prosciutto di Parma is controlled and numbered one by one and is the subject of constant attention that begins from the moment of selection of the meat and continues through to the salting and maturing process.
Examples include: Parma ham From the Italian city, this meat was recently the subject of a longrunning court battle between the Italian Parma ham trade consortium, Consorzio del Prosciutto di Parma, which challenged Asda Stores in the UK courts in 1997 for not respecting an Italian law requiring that slicing and packaging of Parma ham must be carried out in the Parma production region under the Consortium's control.
The legal battle began in 1997 when the Parma ham consortium, Consorzio del Prosciutto di Parma, claimed the law in Italy stated that the product had to be packed and sliced in the region.
One of their signature dishes is their appetizer, Buffalo Mozzarella, prepared with roasted peppers, oven-dried tomatoes, prosciutto di parma, fresh melon, grilled vegetables and Italy's own Monini extra virgin olive oil.
FOR THE SCONES: 300g self-raising flour 1/2 tsp baking powder 1 tbsp sugar 1/2 tsp Maldon salt 75g unsalted butter, cut into small cubes 200-240ml double cream 75g hard ricotta (salata) or other firm cheese, finely grated 2 large sprigs rosemary, leaves removed and chopped 1 teaspoon grated lemon zest FOR THE FILLING: 50g whole blanched hazelnuts 1 x 250g tub mascarpone 4 large ripe black figs A little local honey 8 slices Prosciutto di Parma (optional) EXTRAS: Pastry cutter Baking sheet / baking parchment METHOD: Preheat the oven to 190 degC / Gas 5.
Different ages of Prosciutto di Parma ranging between 14 and 30 months, sliced by a roaming Berkel and by hand off a bone-in leg.
While Rimmele is dealing with sweets on Saturday, Bardsley will be whipping up her dinner recipe: Prosciutto di Parma Encrusted Beef Roulade of Wild Forest Mushrooms with Blue Duchess Potatoes.
Sliced prosciutto di Parma, sliced very thin, see note