Italian cured ham, Parma, Prosciutto, Speck... | Le Delas
Italian cured ham, Parma, San Daniele, Prosciutto, Speck...
Le Delas has selected this 16-month matured whole boneless Parma ham with Protected Designation of Origin. This cured ham, originally from Italy, is renowned for its exceptional quality and taste. Matured using traditional methods, it has a tender texture and a delicate flavour, making it an essential part of Italian charcuterie. Enjoy it on its own as an antipasti, with cheese or as the main ingredient in your cooked dishes.
Antichi Colli Italian cured ham is made from carefully selected adult pork legs sourced from the European Union, trimmed, seasoned and cured in Italy for 9 to 10 months to develop a rich and fragrant flavour. Boneless and weighing between 6 and 7 kg, this ham has a slightly veined golden rind, bright red meat and a fine distribution of white fat, which guarantees a tender texture and delicate flavour.
This Italian dried ham lends itself to many uses in restaurants and catering: it can be thinly sliced for gourmet charcuterie platters, added to mixed salads, used to top pizzas, focaccias or gourmet sandwiches, or diced and incorporated into quiches, tortillas or puff pastries. Its texture and flavour also make it an ingredient of choice for creative recipes such as chicken rolls or dinner party appetisers.
Immediately recognizable by its guitar-like shape, Negroni's San Daniele ham is an exceptional product, made according to an ancestral Italian tradition and matured for at least 13 months exclusively in San Daniele del Friuli (north-east Italy). This cured ham comes from the legs of Italian "heavy" pigs, raised in the open air and fed a healthy, balanced diet. After careful salting and drying, the ham is matured for at least 13 months in natural cellars, where it develops its delicate flavor and melting texture. San Daniele ham can be served in thin slices as an appetizer, with a cheese or charcuterie platter, or as an ingredient in original recipes.
Montorsi's "5 Stelle" PDO Parma Ham is matured for at least 16 months for optimum maturation. Cut into thin slices and you'll discover the richness of the flavours and the delicacy of the meat.
This Italian dry-cured ham (Prosciutto disossato) is a fine delicatessen product, boneless and ideal for professional cutting. It is made from EU pork and is aged for a minimum of 10 months, giving it a firm texture and a rich, flavourful taste. Sold vacuum-packed in pieces weighing approximately 6.9 kg, it offers consistent quality, guaranteed by the producer TOSINI and its rigorous traceability.
Professional culinary uses:
Boneless, this ham is perfect for machine-cutting into thin slices. It is an essential ingredient in Italian antipasti and charcuterie platters. Its flavour comes into its own in cooked dishes (saltimbocca), pizzas, focaccias or mixed salads, as well as served simply with melon, figs or burrata.
The speck comes from the hock of selected pigs. The ham is smoked, air-dried, in order to obtain a mild but intense, smoky but delicate flavor.
Castelnuovo San Francesco boneless Italian cured ham is matured for 10 months using traditional methods. Available in pieces weighing ±6 kg, this dried ham develops an authentic aroma, typical of Italian charcuterie. Ideal for cutting with a knife or slicer, it is perfectly suited to the catering trade.