Parma Ham – The Perfect Ingredient for Summer Food

Peter Morrell uses Prosciutto di Parma, the “King of Hams” to create some delicious Summer Dishes

Fettucini with Parma Ham

Enjoying Parma Ham on its own with a crusty piece of Focaccia bread is a treat, but Parma Ham is also a very versatile ingredient for light dishes, ideal for summer weather dining. Not only that but Parma Ham is very healthy for you, with no nitrates, nitrites, or additives. See our article here…

Parma Ham and Fig Salad

This is a very quick and easy recipe that you can use as a side or a starter. It is an excellent showcase for the beauty of Italian food, nothing is overworked, just a combination of powerful, natural flavours


  • Six slices of Parma Ham
  • Six ripe figs
  • Six Datterini tomatoes
  • A wedge of Gorgonzola cheese
  • A handful of Basil leaves
  • Extra virgin olive oil
  • A dash of Balsamic vinegar


  1. Roll up each slice of Parma Ham and cut in half
  2. Quarter the figs
  3. Cut the tomatoes in two
  4. Cut the cheese into 1cm cubes
  5. Rip the Basil leaves
  6. Mix the ingredients in a bowl, add olive oil. a dash of Balsamic, and twists of salt and pepper

Chill before serving.

Creamy Fettuccine with Sage, Walnuts and Parma Ham

This is a rich but light lunch or main course packed with flavour

Serves 2


  • 150g fettuccine or tagliatelle
  • ½ tsp salt
  • 40g walnuts
  • 150g crème fraiche
  • 100g frozen petit pois or garden peas, thawed
  • 100g dolcelatte, chopped into chunks
  • A few sage leaves
  • Freshly ground black pepper
  • 6-8 slices Parma Ham


  1. Cook the fettuccine or tagliatelle in a large saucepan of salted boiling water for 8-10 minutes, or according to pack instructions
  2. Meanwhile toast the walnuts by grilling them on a baking sheet for 1-2 minutes. Take care that they don’t get too brown, or else they will taste bitter
  3. Drain the pasta and return it to the saucepan. Add the crème fraiche, peas, chunks of dolcelatte and walnuts. Season with black pepper and stir gently for a few moments until heated through
  4. Add the Parma Ham to the pasta, tearing it into smaller pieces. Share between two warmed serving dishes and serve at once
Parma Ham with Caramelised Shallots and Parmesan Cheese

This starter has been a firm favourite with dinner guests at our house for more than a decade, the shallots can be prepared in advance, and the dish assembled just before eating

Serves 4


  • 8 slices of Parma Ham
  • 300gm of Shallots
  • Brown Sugar
  • Balsamic Vinegar
  • Extra Virgin Olive Oil
  • A wedge of Parmesan cheese
  • Rocket


  1. Top, tail and peel the shallots
  2. Put the shallots, dash of olive oil, and brown sugar into a small pan
  3. Cook on a low heat, shaking occasionally, add a little water if it’s getting dry, until the shallots are caramelised, this should take about 10 minutes
  4. Allow the shallots to cool, the add a splash of Balsamic vinegar.
  5. Assemble the dish with a spoonful of shallots, two rolls of ham, and top with Parmesan shavings using a potato peeler.
  6. Decorate with rocket leaves, a drizzle of olive oil, and a twist of black pepper.

These are just three of the many ways that you can impress your guests during the summer

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