recipe for Parma Ham Wrapped Pork comes from
Chef Kevin Dundon and has been reproduced courtesy of
Discover the Origin is a campaign promoted by the European
Union, Italy, France and Portugal and achieved by the
office representative of five key European products:
Burgundy wines, Port and Douro Valley wines, Parma Ham
and Parmigiano-Reggiano cheese. The aim of all of them
is to enhance knowledge of the PDO (Protected Designation
of Origin) among consumers, distributors and food professionals
and to educate on the benefits of the provenance indicator
schemes, the relevant checks, controls and traceability
systems that are put in place to ensure ongoing quality,
and to differentiate the products and raise their profiles.
All five of these products carry a guarantee of their
provenance and quality: the Protected Designation of
Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese,
AOC for Burgundy wines and DOC for Port and Douro Valley
wines. If you see these labels on any food or drinks,
you can rest assured that you will be rewarded with
For more information visit www.discovertheorigin.co.uk
Parma Ham Wrapped Pork served on a bed of Savoy
Cabbage and Roasted Peppers, topped with a Parmigiano-Reggiano
cheese Crisp. Served with a young Mercurey from Burgundy.
This Burgundy particularly compliments the Parma Ham
through its subtle fruity palate providing the perfect
compliment to a mouth-watering meal.
for Parma Ham Wrapped Pork
Pinch of salt
100ml cold water (approx)
2.5ml lemon juice
50g finely grated Parmigiano-Reggiano cheese
2 pork fillets
Knob of butter
50g fresh breadcrumbs
8 slices of Parma ham
A beaten egg
1 Savoy cabbage
1 jar of roasted peppers
to make Parma Ham Wrapped Pork
the oven to 180°C.
the pork fillets in half and tie with butchers string
to make it evenly sized.
a pan and brown the fillets. Return to fridge to chill.
make the Parmigiano-Reggiano cheese crisps. Grate
a mound of cheese onto some greaseproof paper and
cook in the oven for about 10 minutes until the crisps
from the oven and mould around a wooden spoon while
hot to the desired shape. Leave to cool.
chop the shallots. Gently fry with a small knob of
butter. Cook until all signs of moisture have disappeared.
the breadcrumbs and mix well. Chill.
the chilled pork fillets from the fridge. Remove the
string. Cover with a thin layer of the onion mixture
and wrap in two slices of Parma Ham so they look like
a neat parcel.
the fillets on a backing tray and place in the hot
oven. Cook for about 20 minutes, until the pork is
from the oven and allow to rest for a few minutes
on a bed of steamed cabbage and roasted red peppers
and top with your Parmigiano-Reggiano cheese crisp.