Cooking Gambetti. Minimum Weight 120g
Gambetti - little legs in Italian - are the chunks of Parma Ham from the hock where it gets too small to slice. This cured, lean meat is excellent for cooking with if you feel pancetta is too fatty but can be used the same way and costs the same. It is nitrite free and an excellent kitchen staple (also great for chef's nibbles). In France the same cuts are sold as jarrets
The gambetti are often dotted with white tyrosine crystals; this is the crunchy amino acid that is created during the long maturing and the break down of the meat protein. This is a good thing and is proof of age. Please don't think it's mould!