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Recipes

1504 records with their sources, across 11 categories.

All meat2Garum and fish sauces1Smoked salted and dried foods1
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Photograph of Prosciutto di Parma.
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Prosciutto di Parma

Prosciutto di Parma is a dry-cured, unsmoked ham from the Province of Parma, made from fresh pork legs salted with sea salt and matured for at least 14 months under the protected designation.

Parma · Traditional method
· Meat
A small pool of glossy amber-brown meat-trim koji garum in a plain tasting dish, with an unlabelled glass cruet behind it.
High risk

Meat-trim koji garum

Meat-trim koji garum is a savoury liquid seasoning made by holding meat scraps with rice koji, salt and water at steady warmth before straining the mash.

Czechia · Modern method
· Meat