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Scallops
taste fantastic wrapped in Parma Ham and cooked with Marsala - this
is a very impressive dish! Surprisingly easy to make, it's even more
delicious when served with lemon and herb rice. Place a sage leaf on
top of each scallop, wrapping each in half a slice of Parma Ham. Fry
them in butter and add Marsala. After draining the rice, stir in
freshly chopped herbs - why not try chives, parsley and thyme? Serve
with the scallops for a fantastic meal.
Delicious Parma Ham is a
completely natural food with nothing added except salt. Making a
Parma Ham is a long and painstaking process. The curing is controlled
carefully so that the ham absorbs only enough salt to preserve it to
retain its distinctive sweet flavour.
Parma Ham, Prosciutto di Parma is
produced in the hills surrounding the Italian town of Parma. The air
in the Parmesan hills is unique, dry and sweet-smelling with breezes
from the Apennine mountains, creating perfect environmental
conditions for a natural "drying" of the hams.
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. Only hams that have passed stringent curing regulations
approved by the EU can be awarded the stamp of the Ducal crown - a
five pointed coronet logo with PARMA in the centre which is branded
onto the ham's skin. The Ducal Crown is now a certification trademark.
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