Comb ham is also known as a cervical ham or in Italy as "a Coppa". It is made of meat of the pork neck to which only salt and herbs are added. With the comb ham we pay attention to the best meat which is spiced drily salted and with fresh mountain herbs. Easily pressed and smoked, the ham develops its whole aroma. With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
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By adding only a little hot broth it is suitable for first courses as: tagliolini, crespelle, risotti. Very good to prepare truffle tenderloins.
When you open the jar, dry the truffle with a towel. It is very good thinly cut on "fondute", risotto, tagliatelle, eggs, etc.
