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Parma Ham Wrapped Pork

This 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 excellent quality.

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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.

Ingredients for Parma Ham Wrapped Pork

125g flour
Pinch of salt
125g butter
100ml cold water (approx)
2.5ml lemon juice
50g finely grated Parmigiano-Reggiano cheese
2 pork fillets
Knob of butter
2 shallots
50g fresh breadcrumbs
8 slices of Parma ham
A beaten egg
1 Savoy cabbage
1 jar of roasted peppers

How to make Parma Ham Wrapped Pork

  • Preheat the oven to 180°C.
  • Cut the pork fillets in half and tie with butchers string to make it evenly sized.
  • Heat a pan and brown the fillets. Return to fridge to chill.

  • Meanwhile, 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 have melted.
  • Remove from the oven and mould around a wooden spoon while hot to the desired shape. Leave to cool.

  • Finely chop the shallots. Gently fry with a small knob of butter. Cook until all signs of moisture have disappeared.
  • Add the breadcrumbs and mix well. Chill.
  • Remove 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.
  • Put the fillets on a backing tray and place in the hot oven. Cook for about 20 minutes, until the pork is cooked through.
  • Remove from the oven and allow to rest for a few minutes before serving.
  • Serve on a bed of steamed cabbage and roasted red peppers and top with your Parmigiano-Reggiano cheese crisp.

Serves 4

Chef Kevin Dundon