enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Parma ham is one of Italy’s tastiest exports. Now it ... - AOL

    www.aol.com/parma-ham-one-italy-tastiest...

    Parma ham is salted twice, grease-sealed with a lard and salt mixture, and then left to cure in climate-controlled rooms. When possible, curing room windows are left open to let in the clean local ...

  3. Parma - Wikipedia

    en.wikipedia.org/wiki/Parma

    Parma (Italian: ⓘ; Parmigiano: Pärma [ˈpɛːʁmɐ]) is a city in the northern Italian region of Emilia-Romagna known for its architecture, music, art, prosciutto (ham), cheese and surrounding countryside. With a population of 198,292 inhabitants, Parma is the second most populous city in Emilia-Romagna after Bologna, the region's capital.

  4. Prosciutto - Wikipedia

    en.wikipedia.org/wiki/Prosciutto

    Next, it is washed several times to remove the salt and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham.

  5. Timeline of Parma - Wikipedia

    en.wikipedia.org/wiki/Timeline_of_Parma

    The following is a timeline of the history of the city of Parma in the Emilia-Romagna region of Italy This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources .

  6. List of hams - Wikipedia

    en.wikipedia.org/wiki/List_of_hams

    Country ham is a variety of dry-cured ham, referring to a method of curing and smoking done in the parts of the Southeast U.S. states of North Carolina, South Carolina, Tennessee, Virginia, Georgia, Kentucky, Missouri, and other nearby states. [4] Glazed ham in the U.S. is coated with a flavored or spiced sugar solution ham before cooking.

  7. AOL

    search.aol.com

    The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.

  8. Meat - Wikipedia

    en.wikipedia.org/wiki/Meat

    The use of nitrite's precursor nitrate is now limited to a few products such as dry sausage, prosciutto or parma ham. Alkaline polyphosphates: Sodium tripolyphosphate: Increase the water-binding and emulsifying ability of meat proteins, limit lipid oxidation and flavor loss, and reduce microbial growth. Ascorbic acid (vitamin C) n/a

  9. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!