Prosciutto Melon Platter

Taste and Appearance:

The saltiness of Parma ham is balanced with the sweetness of Hami melon. That brings our the full flavor of the meat in its sweetness, softness and tenderness. Every bite will excite your palate.

Ingredients:

Hami melon, prosciutto and arugula.

Method of Preparation:

• Slice Hami melon in half and use a spoon to scoop out balls from Hami melon.
• Slice prosciutto in thin slices and clean arugula leaves.
• Place the Hami melon ball flat bottom down, add arugula leaves and prosciutto, and then fix it with a toothpick.

Serving and Keeping Advice:

Please eat the prosciutto melon platter once you receive it. If you must keep it to next day, then refrigerate it.

History:

Prosciutto di Parma is the most famous cured ham in the world. It is a specialty of Parma Province in Emilia Romagna, Italy. Its color is bright red, like pink rose, evenly distributed in fat, and its taste is the softest among all kinds of hams.

It is said that a long time ago, many people lived by hunting. In winter, when it was too cold to hunt, there was no meat to eat. Even in rural families, there were pigs in captivity, but after slaughter, in the age when there is no refrigerator, the meat can not be preserved for a long time.

Therefore, people discovered a way to preserve the meat. After the whole pig was cut into different pieces from the head to toe, the meat pieces of different parts were pickled with salt or spices, so that they can be preserved for a long time without spoilage.

Prosciutto, an Italian word from the Latin language family, stands for dried ham. When air drying ham, the air temperature and relative humidity must be very carefully controlled. If it is too hot, the meat quality will deteriorate. If it is too dry, it is not suitable for aging. Therefore, generally high-quality Italian ham must come from a place with suitable geographical location.

Most of the production process starts in the winter. The ham with the certificate of origin protection can only be salted with sea salt. The salt after getting in contact with bacteria, will produce chemical changes and turn the air dried meat pink.

Of all the air dried prosciutto in Italy, the most famous is prosciutto di Parma. Parma is a place where not only ham but also hard cheese called Parmigiano are produced.

The reason why Parma ham is famous is that local pigs eat part of the milk left after making cheese. The meat quality of the pigs that eat milk every day is particularly mild and sweet. At the same time, because the pigs are all raised in captivity, the meat is fat, tender and delicate.

In addition, the air in Parma area is clean, and the temperature and humidity are particularly suitable for the natural air drying of ham. The local people marinate the raw pig leg meat with appropriate thin salt for about 20 days, and then hang it for 9-18 months to air dry and mature it, so as to make the prosciutto with excellent flavor and resistant to rot.