Va r i e ti e s PROSCIUTTO
Made from the hind leg of a pig, prosciutto is a delicate Italian ham that has been seasoned, cured, air-dried and thinly sliced. It’s best enjoyed straight from the pack, when it’s most tender, as its texture toughens when heated. For a quick canapé, try it wrapped around breadsticks with a drizzle of balsamic glaze.
CHORIZO
MILANO SALAMI
A type of pork sausage, Milano salami is aged for at least 55 days to attain a dark colour, dense texture and intensely rich flavour. When sliced, Milano salami has a deep red interior speckled with white fat. Serve at room temperature with fresh bread, olives and mozzarella.
Pimento and chilli give this type of salami its orangered colour and fiery flavour. Popular in Spanish and Mexican recipes, chorizo produces a garlicky fat when cooked, which forms a great base for sauces. Try gently frying in a pan with butter beans and sliced new potatoes for a quick supper.
SERRANO
BRESAOLA
A topside of beef that has been salted and air-dried for up to three months, bresaola is lean and dark with a light marbling of fat. Rich, full-bodied and flavoursome, it’s great tossed in a quick salad with romaine lettuce, radishes and a garlic and Dijon mustard dressing.
Similar to prosciutto, but of Spanish origin, serrano is a finely sliced salted and cured ham, aged anywhere between 6-18 months. It has a strong and nutty flavour, and is perfect for an antipasti board. Serve at room temperature to appreciate its full taste and aroma.
Viva España Try our Spanish-inspired Chorizo and prawn fried rice at tes.co/chorizofriedrice
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