known the world over as Parma ham. The Italian delicacy, which generates an annual turnover of $1.6 billion, is prized by Italians and enjoys a protected status — only meat cured in the northern ...

Around 9 million legs of Parma ham are made each year by 145 producers, all located around the Italian city of Parma. "There is clear evidence that in the present, typical production area hams ...

(So eat it while you are in Italy!) Parma ham, or what we call Prosciutto di Parma, is a mainstay of this region and it is ...

The ciccioli – as Italian pork scratchings (give or take ... Keep the stalks. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will ...

Butterfly the chicken breasts by slitting the long side and opening up. Lay out Parma ham slices into groups of two slices over lapped on a chopping board. Top with two sage leaves to each group ...

Wrap the figs in the Parma ham – the ham should come around two thirds up the fig, leaving the tips and the cheese exposed. Place in a small baking dish, then drizzle with the honey, thyme ...

My wife and two friends of ours recently joined an enchanting evening class in Parma, Italy, to see what Let ... known for its Parma ham, Balsamic vinegar & Parmigiano-Reggiano cheese.

Something we ate in excess while in Italy was the classic combination of melon and Parma ham. We were craving this combination of salty and sweet when we returned so, as soon as the melons started ...