ANTIPASTS

Prosciutto crudo, Italy vs Spain

When we talk about prosciutto, especially in Italy, we immediately think of Parma or San Daniele.

However, there are many variations in the world, each with different organoleptic characteristics. One of the many characteristics that hams have in common is certainly the taste and the many ways in which it can be served, cut thin, with a knife, enjoyed alone or with a crispy sandwich, or in summer accompanied by a fresh melon.

In this gallery we see together the main features of the most popular products in Italy and Spain.

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Prosciutto crudo, Italy vs Spain
Let's see together the most common Italian and Spanish hams
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Prosciutto di Parma
The prosciutto of Parma is a ham with a sweet taste and is produced mainly in Langhirano, does not contain additives and has a low salt content.
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Jamon Serrano
For the production of Jamon Serrano are used pigs of pure pig breed Duroc, white pig with which the Iberian is crossed. These breeds are among the most valuable, has a beautiful pink color with variations of red and has a sweet and delicate taste. It turns out to be low in fat.
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Many ways to serve prosciutto
With breadsticks for a pleasant appetizer.
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Prosciutto and melon
Typical summer dish with a fresh and ripe melon, a pleasure for taste and sight.
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Mannered
It is the most classic use of prosciutto. If purchased packaged, we recommend opening the bag a few minutes before consuming it. 
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Cut with a knife
the best way to taste every prosciutto, in Europe and in the world.
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