Raw-smoked ham

A pork leg or loin salted and cold-smoked without boiling, with aromatic layers of fat and a saltish-smoky taste, for thin slicing.

Raw-smoked ham is a pork leg or loin salted and aged, then cold-smoked without boiling, dark pink, firm, with aromatic layers of fat, a rich saltish-smoky taste and a long shelf life. It is sliced thin for cold cuts, with wine and cheese, added to sandwiches, carbonara pasta, pizza, salads and wrapped around asparagus and melon.

Recipes with this ingredient

Chicken with lingonberries from the existentialistsFrench cuisine | Main courses

A recipe from the book "What Parisians Eat" by Anne Martinetti. In addition to chicken and lingonberries, you will need chicken liver, dry-cured ham and a bouillon cube - or broth.

Spaghetti with carbonara sauceEuropean cuisine | Pasta and pizza

Spaghetti with carbonara sauce is a true embodiment of Italian gastronomy. The dish hails from Lazio, and its history is shrouded in mysteries: some claim it was invented by coal miners, while others believe it was created by American soldiers during World War II. The taste of carbonara is a harmony of creamy tenderness, garlic spiciness, and the richness of smoked ham. Thin strands of spaghetti are enveloped in a velvety sauce made from cream, egg yolks, and Parmesan, creating a rich yet balanced flavor. This dish is perfect for a cozy dinner with a glass of white wine, and its simplicity makes it a favorite in home cooking. Carbonara is not just pasta; it's true art that conveys the spirit of Italian tradition with every bite.