The main production of cooked ham is located in the areas of Piedmont, Lombardy and Emilia Romagna. Its origins are ancient and in the dawn of time the boiling took place in water enriched with dried figs and bay leaves; this technique had been likely developed by the Gauls, the Lombards and other populations that have inhabited the northern part of the Roman Empire.
This exquisite deli meat is distinguished by its particular orange blossom honey curing that enriches the delicacy of the ham with a unique aroma and scent. The muscular bundles can be clearly seen in the slice. The aroma extends to the nostrils, it inebriates and tempts. Delicate and persistent, it is reminiscent of herbs from the vegetable garden and freshly rosé and fragrant meat. When chewed a pleasant texture that releases sapidity and sweetness is perceived, balance of flavours and aromas and the proper fat that gives the final touch of roundness. The good thing is that you want to start over, try again, feel again…
Pairing and Wines
A good high quality cooked ham like Corona does not need any extras around, it expresses itself beautifully even by itself, but for those who love toasted bread, real toasted bread, we recommend the excellent sliced bread and a melting cheese - Fontina or Emmental - and some slices of Corona cooked ham.
A classic pairing is given by penne or tagliatelle pasta with ham and peas. Proceed with a sauté of finely chopped onion and extra virgin olive oil, to which the peas - either fresh or frozen - and a little water are added. Allow them to cook. Add salt and diced cooked ham Alta Qualità Gran Corona. You can add fresh cream or quite creamy béchamel. They will give our dish a sweet note and a creamy sauce. Finally a sprinkling of Parmesan cheese.
The cooked ham, characterised by its delicacy and sweetness, should be paired with an equally delicate, fine wine. We propose a rosé wine, we have chosen for you a Chiaretto from Lake Garda, or a Nebbiolo grape vinified in rosé. Both are interesting combinations.