OUR FEATURE
Parma ham is the most famous of Italian 'raw' hams produced in the province of Parma in the Emilia Romagna region.
The meat is from the rear legs of Landrace or Duroc pigs that are only fed grain and whey. It undergoes a complex and slow salting process (only sea salt is used) and is must age for at least 12 months.
Parma ham and pea potato cakes by Ching-He Huang
Tasty and quick to make from storecupboard ingredients, the results are posh enough to serve to friends - if you can bear to share.
Parma wrapped camembert by Ed Baines
This has a classic European feel, thanks to the camembert, Parma ham and sweet pear. Serve with a simple rocket salad for a super-chic starter.
Crepe stuffed with aubergine and Parma ham by Jean-Christophe Novelli
An amazing array of flavours are packed into these dainty crepes. Don't be put off by the list of ingredients - they are easy to make, and so tasty.