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!

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

Madrange French Ham

What it is:
Well marbled, cooked ham from France.

How it tastes:
Buttery and mild.

How we like to eat it:

• In thin slices on a buttered baguette with a little Dijon mustard
• As a main course served with Dijon mustard and cornichons (small pickles)
• On toasted slices of our Bakery’s Rustic Country bread with fresh greens, tomato slices, and mayonnaise

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

Leoncini Prosciutto Cotto Ham

What it is:
Produced by the Leoncini Family in the provence of Reggio Emilia, Italy. Steamed-baked in ovens in traditional molds and then vacuum packed.

How it tastes:
Lightly flavored, free of polyphosphates and coloring, delicate and well-balanced bouquet and flavor.

How we like to eat it:

• Sliced thinly as an antipasto
• On a baguette as a sandwich with a little mayonnaise

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
• tossing 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