Food and Wine Pairing with Parma ham
Find the best food and wine pairings with Parma ham as ingredients.
The best wines to pair with Parma ham
- 1. AgreloMendoza, Argentina
- 2. Alsace Grand CruAlsace, France
- 3. Cachapoal ValleyCentral Valley, Chile
- 4. CaliforniaUnited States
- 5. ChampagneFrance
- 6. Champagne Grand CruChampagne, France
- 7. Champagne Grand Cru 'Aÿ'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Premier CruChampagne, France
- 10. Châteauneuf-du-PapeRhone Valley, France
- 11. Côte de NuitsFrance
- 12. Côtes-du-RhôneRhone Valley, France
- 13. EvoraAlentejano, Portugal
- 14. FranciacortaLombardia, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. Niagara PeninsulaOntario, Canada
- 18. Okanagan ValleyBritish Columbia, Canada
- 19. Pessac-LéognanBordeaux, France
- 20. PfalzGermany
- 21. RheinhessenGermany
- 22. StellenboschWestern Cape, South Africa
- 23. TrentoTrentino-Alto-Adige, Italy
- 24. TunuyánMendoza, Argentina
- 25. Uco ValleyMendoza, Argentina
- 26. Unknow regionAfghanistan
- 27. Vin de PaysPays d'Oc, France
- 28. WachauWeinland, Austria
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
Wines that pair with Parma ham
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Recipes and food and wine pairings with Parma ham recipes
- Andouillette and baked potato gratin
- Andouillette with mustard sauce
- Baked bread (tomato, mushroom, ham, cheese)
- Banh mi sandwich
- Barbecued filet mignon
- Beef stew
- Black pudding
- Blue cord
- Brazilian feijoada
- Cabbage casserole
- Capellini with prosciutto
- Chicken blanquette
- Christmas ham
- Flemish carbonnade
- Forest turkey roast casserole
- Green lentils strasbourg style
- Guinea fowl with cabbage
- Ham and cheese cake
- Ham croquette with purée
- Homemade pork curry
- Ideas for savoury pancake toppings
- Kig ha farz (breton stew)
- Leeks with ham and béchamel sauce
- Ollada (catalonia)
- Pasta "carbonara" à la française
- Pork cheek with beer
- Pork roll with tomato sauce
- Pork shank half salt and vegetable stew
- Quiche with bacon and gruyère cheese
- Rabbit in white wine (casserole)
- Rabbit with hunter's sauce
- Sausages with kale
- Sauté of pork with chorizo
- Special' tagliatelle carbonara
- Steamed pork chops
- Suckling pig leg in the oven
- Tartiflette (from a real savoyard)
- The real vegetables stuffed in the provençal way
- Very simple queen pizza
- Very simple spaghetti carbonara
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