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KitchenAid Spiralizer Attachment

$99.95

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Academia Barilla new
SKU: 630640

Academia Barilla Prosciutto Crudo Di Parma

Academia Barilla personally selects only the largest and best-quality legs of ham from the small hill town of Langhirano, the area that specializes in Parma ham. Attentive care of livestock, unique composition of feed, time-honored production techniques...Read More

349 95 $349.95
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Description

Academia Barilla personally selects only the largest and best-quality legs of ham from the small hill town of Langhirano, the area that specializes in Parma ham. Attentive care of livestock, unique composition of feed, time-honored production techniques and strict control of the entire process result in a product of unsurpassed quality. Prosciutto Crudo Di Parma is aged for a minimum of 18 months, and offers a lean, tender and evenly marbled meat that's never too fibrous or fatty.

Features Hide

  • Aroma: rich in complex aromas that come from the long and gradual aging process
  • Taste: sweet with a subtle sophistication that’s never too salty
  • Texture: balanced marbling makes it compact, yet so tender it practically melts on the tongue
  • Serving suggestions: Prosciutto Crudo Di Parma is best eaten alone or as part of an antipasto platter with Italian cheeses and fruit compotes. Also may be paired with melon or fresh figs for a delicious appetizer, or cut into ribbons and roasted for a main entrée garnish
  • Aged a minimum of 18 months
  • Produced in Italy

Specifications Show

  • Legs average 17¼ lbs
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Questions & Answers

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what is the best way to slice the proscuitto?
A shopper on Mar 17, 2013
Best Answer: I found this very useful information on eHow.com:1) Place your piece of prosciutto in your prosciutto holder or ham clamp, if you have one. If not, put the prosciutto on a cutting board and hold it firmly in place with your non-dominant hand. Align the prosciutto so you will be able to cut across, rather than along, the grain of the meat. This will result in slices that are less stringy but more fragile. If you prefer stronger slices and don't mind extra chewiness and stringiness, align the prosciutto so you will be able to cut along the grain of the meat.2) Lay your knife along the top of the piece of prosciutto. The knife should be as close as possible to the edge of the meat to ensure the thinnest slice possible.3) Slice down through the prosciutto, pulling the knife toward you as you go. Ideally you should cut through the meat in a single slice rather than sawing back and forth. Sawing motions will rip and tear this delicate meat while a confident single slice will result in a perfect piece of prosciutto.4) Pick up your slice of prosciutto as soon as you have cut it free of the block of meat. Lay it flat on a piece of parchment paper to save it for later.5) Repeat this process until you have as many prosciutto slices as you want. Lay each slice flat on a piece of parchment paper before cutting the next one to avoid having your slices get tangled or torn
Reply · Report · AmandaSltCsStaff on Mar 18, 2013
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