du melon et du jambon de Parme
melón con jamón de Parma
Parma ham is a dry cured ham grown in the parma region of Italy
25.9g proteins are present in parma ham.
is palma ham gluten fee
Y
no it is made in Italy
parma ham
Spain
Parma Ham for Italy, and Serrano Ham for Spain....
Parma and Serrano ham is first cured in salt for two months. Then it is pressed dry and left to age in a dark room for two years, and sometimes nitrites are added.
If you cannot find something in the store labelled "parma ham", look for "prosciutto". As far as substitutes go, if you are using thin slices to wrap around asparagus or melon, for example, there isn't really a good substitute. If you have a recipe calling for diced parma ham to be, for example, sauteed in a pan as a flavoring enhancement for a dish, you could substitute a good quality bacon or perhaps Canadian bacon.
Prosciutto is a form of dry-cured, thinly-sliced ham from Italy.