Some recipes to enjoy our products

Parma Ham Recipes


8 slices of Parma Ham
4 ears of corn
8.75 oz fresh cream
3.5 oz. Gorgonzola (or any mild blue cheese)
Sprinkling of cogn
Boil the ears of corn until well-done; drain and keep warm. In a saucepan melt the gorgonzola with the cream. Add salt and pepper to taste. Lay the corn on a platter and arrange the Parma ham slices around the edge of the platter. Serve with the hot cheese sauce on the side.
Wine Suggestion: A lightly oaked Chardonnay


6 slices of turkey breast (21 oz.)
6 slices of Parma Ham
Parmigiano-Reggiano cut into cubes
2 eggs
Dry Marsala
Olive oil
Salt - White peppercorns

Flatten the turkey breasts, and season them with a pinch of salt and a grind of pepper. Cover each slice with a piece of Parma ham, and a spoonful of Parmigiano-Reggiano cubes, then fold the turkey pieces in half, forming a pocket. Press the edges together. Then brush the pockets (Duchesse) with beaten egg, and coat with flour. Brown them in a pan which has been coated with equal parts olive oil and butter. When the pockets have a uniform golden color, splash 1/2 cup of Marsala into the pan. Before the Marsala evaporates, add half a cup of cream. Salt and pepper to taste. Cook over a low heat until the meat is soft and the sauce is syrupy: in all it will take about 20 minutes. Transfer the pockets to a hot plate and serve immediately. Wine Suggestion: A Northern Italian Merlot, or any light, fruity .



7 oz. Parma Ham
4 small melons
7 oz. cheese flakes
1 T of coarsely ground pistachio nuts
Sprinkling of Worcester sauce

Cut the tops off the melons and set them aside. Remove the seeds and filaments, and make small balls with the melon pulp. Finely mince the Parma Ham and gently mix it with the cheese, pistachio nuts and Worcester sauce. Fill the melons with the balls and cover with the cheese-pistacchio mixture. Close with the melon tops and keep cool until ready to serve.
Wine Suggestion: Sauvignon Blanc.



5.25 oz. of Parma Ham (all in one piece, then diced)
3.5 oz. of sliced Parma Ham
8.75 oz. ricotta
5.25 oz. mascarpone
A small handful of chervil and sweet marjoram, finely chopped
Some pink peppercorns

Mix the cheese and the finely chopped herbs. Divide into three parts, then add the diced Parma ham to one of these, and the pink peppercorns to the two remaining parts. Line a spring-form pan with a sheet of transparent film and spread the bottom with a layer of pink pepper cheese. Then make a second layer with the Parma ham cheese. Continue to alternate the cheese until all the ingredients are used. Cover the cake with a sheet of transparent film and put it in the fridge for two hours. Before serving, remove the transparent film and garnish with Parma Ham slices.
Wine Suggestion: An aromatic white, such as a Riesling