Question 1: How to eat Italian ham can be eaten in three ways: sliced, with bread (or cookies) sandwiched and eaten with cheese or salad dressing; diced, eaten as pasta, which in addition to the ham can also be put on the vegetables and so on; chopped, with other ingredients in the coleslaw (crepe) as a filling.

Question 2: What are the characteristics of Italian Parma ham, how to eat better Parma ham (Prosciutto di Parma), Italy, Emilia-Romagna region of Parma province specialties. The origin of Parma ham is the southern mountainous area of Parma province. Prosciutto di Parma is the most famous raw ham in the world, with a tender red color like pink roses, uniform fat distribution, and the softest texture among all kinds of hams, which is why it is served in authentic Italian restaurants. The ability to provide high quality Parma ham has almost become a criterion for evaluating the quality of the restaurant. 2012 was approved for the registration of China's Geographical Indication Product Protection.

Question 3: What are the characteristics of Italian Parma ham, how to eat better wrapped in salad greens, delicious ~

Question 4: What is the difference between Chinese ham and Italian ham Italian ham is called

Prosciutto, love to eat Italian food friends more or less must have tasted, Italian ham is mainly produced in Friuli and The most famous and expensive hams come from the center and north of Italy, which are Parma ham from Emilia-Romania and San Daniele ham from Friuli-Venezia

Giulia. San

Daniele) hams in the Friuli-Venezia

Giulia region, which are the two most famous. The same is true for our country, although there are many hams in different parts of the world, and some of the more familiar and famous ones are the Jinhua ham from Zhejiang Province, the Rugao ham from Jiangsu Province, and the Xuanwei ham from Yunnan Province

etc. Even though they are all hams, there are still different kinds of hams. Although they are all hams, there are many differences. Prosciutto is a raw ham, or prosciutto

crudo, that does not need to be cooked and must be sliced into thin slices in order to be tasty. The art of slicing prosciutto is also an art, and although slicing machines now exist, many restaurants throw tend to slice it by hand

and put on a great slicing show. It's a puzzling but delicious accompaniment to certain foods, such as honeydew melon and mozzarella cheese, which makes a great

appetizer. This is a traditional way of eating, and the connection between the two dates back to the Middle Ages.

Alternatively, ham slices can be rolled in grissini (small breadsticks) or in cooked asparagus. It is also common to serve slices of prosciutto on a spaghetti pizza.

Prosciutto is also often found in Italian sandwiches (panini). Prosciutto can also be eaten cooked, called prosciutto

cotto, and it is also common to find it cooked in Italian sandwiches.

A dish called Saltimbocca (meaning "jump in your mouth", adorable), a dish of veal and ham slices with sage, is popular in southern Switzerland, Italy, Spain and Greece.

Our domestic ham, Jinhua ham for example, is generally used in steamed, stewed and boiled dishes, and it is an ideal fresh ingredient for soups. Many ingredients, which are light in flavor, such as sea cucumbers, fish

wings, monkey head mushrooms, and winter melons, are cooked with ham to bring out the flavor. Huang Rong once made a famous dish, "24 Bridges and the Night of the Moon", is the tofu stuffed with Jinhua ham, will be the whole Jinhua ham, drilled 24 holes,

tofu peeled into 24 small balls were put into the steam again. When you eat the dish, you only eat the tofu that absorbs the essence of the ham, but if you're a dense phobic friend, you should think twice before you try it, and if you're interested, you can search for it yourself online.

The history of Italian ham is said to date back to ancient Greece and Rome, while Chinese ham has a history of at least 1,200 years. In the Tang Dynasty, there have been documented, in the Tang Dynasty Kaiyuan twenty years (739 AD) Chen Zangji compiled (herb gleanings) in a book, there is a "ham production Jinhua good" record.

Nowadays, Italian ham, like wine, is also under the EU's Protected Designation of Origin (PDO) system, with each region having its own PDO, and Parma ham and St. Daniel's ham have been awarded the Protected Designation of Origin, so only hams produced in Parma can be called Parma ham. Ham can only be called Parma Ham.

Jinhua ham is also graded, special grade, first grade, second grade, third grade, and it takes a knowledgeable person to judge the ham by inserting a stick to determine whether it is good or bad. Special ham and first-class ham set of red circle, second-class ham set of yellow circle, third-class ham does not set

circle. Three levels of ham are used five times the development of the ink on the "Jinhua ham" seal.

The pigs used to make Parma ham must be British Large

White, Landrance and Duroc, raised on authorized farms, fed on a mixture of grain and whey, and, according to the regulations, must be raised for a full

9 months, weighing at least 140 kg, and have their hind legs taken for production. The back leg is used to make the ham. As for the Jinhua Ham, the breed of pig used is the local Jinhua two-headed crow, which has a black head and tail, hence its name. Jinhua ham is also made from the hind leg, but

it is also made from the front leg, which is called the style leg.

Making Parma ham is a lengthy process that requires patience, starting with rubbing it with sea salt and letting it sit for ...... >>

Question 5: Prosciutto should be accompanied by the kind of ingredients Any ah, can be sandwiched between the bread with salads and mozzarella There are many ways to eat it depends on personal preference.

Question 6: How to make a hot dish with prosciutto Main Ingredients

Ham 100g

Toast 2 slices

Side Ingredients

Figs

6

Saints fruit

2

Seasoning

Cheese

100g < /p>

Black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper, black pepper.

Black pepper

2 grams

Air-dried ham on toast

1. Prepare the cheese and Italian air-dried ham

2. Fruit ready, cut

3. Virgin fruit cut into pieces, sprinkled with black pepper grains, baked in the oven at 230 degrees until a little shrinkage

4. Toast in the toaster oven to roast

4.

5. Take out the toast baked to golden brown toast

6. toast put on the Italian air-dried ham and cheese, figs, with the Virgin fruit, a delicious and good-looking appetizers done

Question 7: What is the difference between Chinese ham and Italian ham Jiangsu and Zhejiang traditional dishes, with Jinhua ham as the raw material of the honey fire party

The history of Italian ham production The history of Italian ham production is said to date back to ancient Greece and Rome, while Chinese ham has a history of at least 1,200 years. It has been documented in the Tang Dynasty, in the 20th year of the Tang Dynasty (739 AD), Chen Zangji compiled a book (Gleanings of Materia Medica), there is a record of "ham produced in Jinhua is good".

Nowadays, Italian ham, like wine, is also under the European Union's Protected Designation of Origin (PDO) certification system, and each region has its own PDO, and Parma ham and St. Daniel's ham have been granted Protected Designation of Origin certificates, so that only hams produced in the Parma region can be called Parma Ham. Jinhua Ham is also graded into Special, Grade I, Grade II and Grade III, which requires a knowledgeable person to judge the ham by inserting a sticker. The special ham and the first grade hams have red rings, the second grade hams have yellow rings, and the third grade hams do not have rings. Three levels of ham are useful for five times the development of the ink on the "Jinhua ham" seal.

The pigs used to make Parma ham must be British Large White, Landrance and Duroc, and must be bred and grown on authorized farms, where they are fed a mixture of grain and whey, and, according to the regulations, they must be raised for nine months, weigh at least 140 kg, and have their hind legs taken for production. For the Jinhua Ham, the breed of pig used is the local Jinhua two-headed crow, so named because of its black head and tail. Jinhua ham also uses the hind leg, but there are also processed with the front leg, called style leg.

Question 8: Can I bring Italian ham back to China? Put it in your checked baggage, as long as your character is not bad explosion, no problem

Question 9: How to eat air-dried ham Material

6 white asparagus, 3 large slices of Italian air-dried ham, cantaloupe one-sixth of a melon, 500 cc of orange juice, Yogurt 100 cc, a lemon, a pinch of salt

Method

1. Fresh orange juice heated and concentrated to about one-half of a percent, and then cooled. After about one-half of it, let it cool.

2. Add the yogurt and lemon juice to the orange juice to flavor the sauce.

3. Blanch the fresh white asparagus in salted water, then immediately put it in ice water.

4. Take a fresh cantaloupe, open it into six pieces, and take out the pulp to shred and carve.

5. Take thinly sliced prosciutto and roll it in fresh white asparagus.

6. Place the rolled asparagus on the ham, place it in the cantaloupe shreds, and drizzle with the sauce made in step 2.

Question 10: The name of the Italian raw savory meat You should be talking about Prosciutto This is ham There are raw and cooked