Parma ham, or prosciutto di Parma, refers to cured ham produced specifically in the Parma region of Italy. There are around 160 producers of Parma ham in this region, each following the specific (and painstaking) curing procedure, which includes the legal requirement that the ham must be cured for a minimum of 12 months. The result is a gorgeously distinctive and full flavour that is at once both sweet and salty. The ham makes a wonderful alternative to bacon, and Chris Horridge’s monkfish wrapped Parma ham recipe demonstrates how it can both protect the delicate, meaty fish while cooking and enhance its finished flavour. Popular in starters and main dishes, Parma ham should not be overlooked in the morning either; Dominic Chapman’s ham with fried duck egg is a simple and delicious breakfast, or try Matthew Tomkinson’s poached duck egg with asparagus for a sophisticated brunch idea.
