Cooked ham is the evolution of the boiled pork leg. Over time, in order to preserve properties and taste, we have moved from boiling to steaming, then to preserve it longer and flavour the meat more it was left in saline brine with aromatic herbs. In some areas of Italy such as Trieste or Trentino Alto Adige, it is smoked with fine woods.
The Selected Cooked Ham Corona Praga comes from average sized legs. It looks beautiful, rosy, with a slice in which the muscular bundles are clearly distinguished. Its aroma extends to the nostrils: intoxicating, delicate and at the same time persistent with hints of herbs from the vegetable garden. Upon tasting a pleasant texture releasing sapidity and sweetness, smoking enriches its flavour and defines its nature. Soft and juicy, it leaves a full, fragrant aftertaste.
Pairing and Wines
The Selected Cooked Ham Corona Praga, heated whole, baked or cooked in a bain-marie, goes well with potatoes in all their preparations, with sweet, delicate vegetables such as spinach, fennel, carrots and courgettes and sauces with a strong flavour like horseradish or mustard. In the cold version, and finely cut, it is perfect for preparing canapés and gourmet sandwiches, garnished with mayonnaise, mascarpone or pickles. Tasty also accompanied by a slice of aubergine in a pan with garlic oil and a pinch of marjoram.
In order to adequately balance the aroma and the strong flavour of Cooked Ham Praga, the wine to be paired with must have intense aromas and a remarkable aromatic persistence. Interesting are Refosco, Vitovska - a white karst wine CDO - and of course a good Gewürztraminer.