Specialty Hams From Europe

Our Deli Department proudly offers you some of the world’s finest hams. All are minimally processed, often still being made the way they have been for centuries. The flavor of each ham is so distinct that you can serve any of them alone, or try one our suggestions below. One of the reasons for their great flavor is the natural fat that you find in each ham. To best enjoy them, eat them with the fat intact. Eaten in moderation, all of these natural hams are a great part of a tasty and healthy European cuisine. Below you will find a little more information about each ham. Enjoy!

Jamón Ibérico
These hams are produced from the only breed of free-range pig left in Europe. Known as the pata negra or "black hoof," this breed is unique to the Iberian peninsula, hence the name "Iberian ham" in English. It shares bloodlines with the European wild boar, also an athletic, natural foraging animal. Acorns are included in its diet, which not only help the animal gain weight, but are an important part of the flavor of its ham. As a result of this natural diet, the meat is imparted with natural antioxidants. Put a few slices on your favorite DLM Artisan Bread— no other ingredients required, for a sublime sandwich. This ham will bring you mucho placer.

La Quercia Prosciutto Americano
Made exclusively with humanely raised antibiotic-free pork, traditionally salted, dried, and aged with only sun-dried sea salt; no nitrates, nitrites, or substitutes. Each piece is crafted by hand 11 times by trained artisans to maximize its potential. This product will give a memorable eating experience.

Three Little Pigs French Style Ham
Delicately spiced, slowly cooked in its own juices, and wrapped in its skin. Low sodium. Serve as an appetizer on crackers, or try it in one of our famous sandwiches, The French Picnic or The Left Bank.

Leoncini Cotto Ham
Steam baked in an oven in traditional mold, lightly flavored, free of polyphosphates and coloring; delicate and well-balanced bouquet and flavor.

Leoncini Prosciutto di Parma

What it is:
Famous salt-cured ham from Italy’s Parma region. The only ingredients are ham, sea salt, and time. Aged in dry mountain air descending from the Apennies into the Emilia plains.
How it tastes:
Delicate, sweet scented. Great balance of meat and fat with slight saltiness.
How we like to eat it:

• In thin slices wrapped around bread sticks served with a crisp white wine
• In thin slices wrapped around melon or fresh figs
• Cut in small cubes, sautéed with mushrooms, and then used for stuffing
• In thin slices over pizza
• To bring more flavor to lean meat dishes, such as for wrapping chicken breast

Serrano

What it is:
Famous salt-cured ham from mountains in Spain.
How it tastes:
More intense ham flavor. Also a bit more textured and saltier than Prosciutto di Parma.
How we like to eat it:

• In thin slices with Sangria
• In medium-thick slices fried with eggs for breakfast
• On baguette slices, drizzled with a little Spanish olive oil
• In thick slices served on an appetizer plate or tapas alongside Manchego cheese
• In torn slices in salads, soups, and stews

Recla’s Speck Alto Adige PGI

What it is:
The famous dry-cured ham made by the Recla family in the breathtaking beauty of the Italian province of Alto Adige, located in the Alps. It is lightly smoked, salted and massaged with a blend of herbs, then aged in the fresh, dry alpine air. As one of Europe’s great traditional foods, the Recla family’s Speck has been awarded with special protection status (Protected Geographical Indication or PGI) by The European Union.
How it tastes:
Recla Speck has a unique taste and aroma, with soft, balanced flavors of smoke, herbs, and a buttery finish. It is less salty than other dry-cured hams made in Europe. Even so, the ham is relatively lean and has great texture. The flavor stays true even when you heat it or use it in cooking applications.
How we like to eat it:

• Thinly sliced on a plate of antipasti and served along with a crisp white wine such as Pinot Grigio or Prosecco.
• Wrapped around mozzarella with arugula
• Wrapped around fruits such as cantaloupe or fresh figs
• For breakfast with scrambled eggs or used in Eggs Benedict
• Tossed with cooked pasta and cream sauce
• Thinly sliced over pizza (after the pizza is removed from the oven)
• Diced and roasted for use in cream soups
• Thinly sliced and wrapped around scallops, tenderloin, and other meats
• In a salad combined with sliced fresh mushrooms, semi-hard cheese (such as Piave Vecchio or Parmigiano-Reggiano), arugula, walnuts, and vinaigrette

Westphalian

What it is:
Smoked ham from Germany’s Westphalia region.
How it tastes:
Sweet smoky flavor, similar to a fine smoked salmon.
How we like to eat it:

• In thin slices with fresh, cold green grapes
• Paired with soft, mild cheeses
• On sandwiches along with a milder lunchmeat such as turkey

Leoncini Mortadella

What it is:
Produced by the Leoncini family in the provence of Reggio Emilia, Italy. Cooked in ovens without added coloring in accordance with the most ancient Emilian traditions.
How it tastes:
Characterized by a unique flavor and exceptional fine texture lies in the selection of spices and slow roasting in traditional brick ovens.
How we like to eat it:

• Small diced cubes on your antipasto platter
• Adds great flavor to omletes
• Awesome on a sandwich or in your favorite lasagna