Posts Tagged ‘Prosciutto’

We really think we’ve found Parma Ham perfection with our melt-in the mouth slices from Pio Tosini, one of the top 3 producers of Parma Ham in the world. It is so good that it has been on the menu at River Café for over 5 years.

Taste: This ham is incredibly sweet due to the curing process – only the minimum amount of salt is used. This first class ham has a delicate aroma and when thinly sliced, its silky texture melts in your mouth.

Region: Parma Ham can only come from the area surrounding Parma, in the Emilia Romagna region. This Pio Tosini in particular is produced in the town of Langhirano, also known as the “pig city”, where the best Parma hams are produced. Langhirano’s location provides the ideal conditions for curing. Slotted between a small mountain range, the plains and a small stream to the north provides an idyllic setting. Windows are left open during the spring and summer to let the fresh air circulate. After six months the hams are hung to cure for the rest of their stay on huge wooden beams.

Quality: Pio Tosini has over 100 years experience in making hams, and now at the 3rd generation, has improved what was already astonishing in quality!  We really think this is Parma Ham perfection!

Inspection: Each prosciutto is serially stamped, with the number of the farmer who bred the pigs, the abattoir and the curer. The final stamp is that of the Consorzio di Prosciutto di Parma, which ultimately decides whether a ham is good enough. It is bestowed by an independent inspector with the help of a pointed piece of horsebone. Once the ham has passed this final test it receives its most conspicuous Ducal stamp and is on its way around the world.

Production: What makes our prosciutto so special is the timing. The hams are left to hang for as much as 24 months, first having been salted, massaged and cured. After being salted twice, the hams rest for 24 days before passing through a pummelling tunnel which takes away any excess salt and relaxes the tissue to allow the salt to penetrate evenly. Then, before they are put to rest for the next 100 days, one very important man steps forward and squeezes the ham around the bone to ensure that, crucially, the last drop of blood is removed.

For more information and to buy, click here.

The world’s most expensive ham has just gone on sale, but is it worth the huge price tag?…

The now infamous ham has gone on sale for £1800 for a whole leg. Some think it is worth every penny, others say it is only the most expensive because the price has been inflated to make it so.

Whatever your opinon, lovers of fine hams and cured meats will no doubt appreciate our extensive range of freshly sliced charcuterie. Our years of experience in sourcing the best quality charcuterie means that we have an enviable selection.

We recommend the new Gerbolo Gran Riserva, intensely flavoured and ridiculously moreish, or the sweet and delicate Prosciutto San Daniele. For a treat from the Basque county, try the air salted Jambon de Bayonne. It is geographically protected for its superb quality and taste. We also have arguably the very best Prosciutto di Parma in Italy, produced by the family company of Pio Tosini. It has been served at the River Café for over 4 years and we can see why! It is first choice ham, carefully selected and cured to ensure a fantastic sweet taste – you will savour every slice…

Happy Eating!

Katherine