Prosciutto di Parma & Rugola
Prosciutto di Parma & arugula salad tossed in EVOO and lemon, or balsamic vinegar dressing can be an appetizer and, as a main meal, delicious and full of proteins and healthy fats.
Background story:
The prosciutto was created to make summer meals easy for farmers and peasants.
It can be made from pig tights or the shoulder.
The one from the thighs is the most common in today's markets.
In Europe, pigs were and still are the largest and easiest backyard animal to raise.
Before refrigeration, they were slaughtered on January's coldest days to easily store the fresh meats longer and prepare many parts for longer storage; this is how charcuterie was born.
The prosciutto, salami e salamelle, lonza-capicolla, prosciutti pancetta guanciale were eaten primarily during the busy harvest months when there was little time to cook, cold cuts and veggies sandwiches were easy to carry to the fields and made nutrition-packed meals.
Background story:
The prosciutto was created to make summer meals easy for farmers and peasants.
It can be made from pig tights or the shoulder.
The one from the thighs is the most common in today's markets.
In Europe, pigs were and still are the largest and easiest backyard animal to raise.
Before refrigeration, they were slaughtered on January's coldest days to easily store the fresh meats longer and prepare many parts for longer storage; this is how charcuterie was born.
The prosciutto, salami e salamelle, lonza-capicolla, prosciutti pancetta guanciale were eaten primarily during the busy harvest months when there was little time to cook, cold cuts and veggies sandwiches were easy to carry to the fields and made nutrition-packed meals.
More information and tips are coming soon.
