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Smoked Hams - Back to Top

PARMA SAUSAGE BRAND SMOKED HAMS

Reheating Instructions

Please remove plastic cover and netting. Place ham in a shallow pan and heat at 325F for approximately 2 to 3 hours uncovered. Our hams are fully cooked and just need to be thoroughly heated. After heated, remove skin*, slice, serve and enjoy!!

Please Note:

If you do not use our Ham within 7 to 10 days, freeze to ensure quality.

*Ham skin will blacken as it is heated.


Spicy Andouille and Chicken Treat - Back to Top

3/4 lb. Andouille sausage ( 1 package)
1 can Progresso hearty black bean soup
1 can diced tomatoes
5 boneless chicken breasts
2 cups cooked white rice

This is a very fast and easy recipe! First, heat up 2 tablespoons vegetable oil in a large frying pan or wok. Dice up chicken into bite size pieces and saute in pan. While chicken is cooking, cut Andouille sausage into thin slices, add to chicken. Open cans of bean soup and diced tomatoes, slightly drain and add to cooking mixture. Cover and simmer for 15 minutes, stirring occasionally.
Serve with rice and watch out, it's good and spicy!

Easily serves 6 to 8 people.


Pepper Butt Barbecue - Back to Top

32 oz. bottle ketchup (Heinz)
32 oz. water
2 tablespoons pickling spice
2 tablespoons vinegar (distilled white)
1 to 2 tablespoons brown sugar (to taste)
2 pounds thinly sliced PARMA BRAND Pepper Butt

In a large saucepan combine all ingredients, except Pepper Butt. Cook at a medium low heat stirring occasionally for approximately 30 minutes. Watch not to let it bubble over. KEEP stirring. Once slightly thickened, remove from heat and please remember to strain through a medium hole metal strainer to get all of the pickling spices out of sauce. Return to stove and add pepperbutt. Stir and heat thoroughly, then serve on your favorite bun or roll. This recipe gets spicier and spicier as you let it set, so make sure you have a nice cool drink handy!!

Serves 6 to 8 people, fire extinguisher not included.
Enjoy!

Thanks Kevin, for this spicy treat!!

*To tone down the spiciness of this recipe, you have the option of half Pepper Butt and the other half Coppa. Or if you want a mild version, try using just our Coppa.

Kolbassi - Back to Top

2 lbs. Parma Brand Kolbassi
Large head of cabbage
2 carrots
1/2 cup mayonnaise
1/3 cup sugar
1 medium vidalia onion

Cook outs... YES!

Simply fire up the grill, do all of your serious grilling stuff and then get out our Kolbassi. Slice pieces lengthwise and throw on the grill. Flip it several times to get the juices going and serve hot on a bun with slaw on top. Incredible!!

Easy slaw recipe:

Grate cabbage, carrots and onion in a large bowl. Mix mayo, sugar, a little salt and pepper into cabbage mixture and refrigerate. You may need to add a little more mayo or less, depending on consistency. Don't over do it on the mayo! Serves 6 to 8 people, but get more kolbassi to make sure. The neighbors will definitely show up!


Capicollo Delight - Back to Top

6 inch hoagie roll
8 slices PARMA BRAND Capicollo
4 slices provolone

Heat capicollo on grill, flip and add provolone, allow cheese to start melting, place on hoagie roll and serve. If you must, you can add some American condiments to this, but just try it plain first!! You won't be disappointed.

*You can add or combine PARMA BRAND Pepper Butt to this recipe to add even more ZEST to your life! Spicy warning labels not included!


Red beans, Andouille & Rice - Back to Top

2 Packages PARMA BRAND Andouille
2 cans Red Beans
2 medium jar salsa (mild)
2 cups cooked white rice

Cut Andouille into 1/4 inch slices, place in a large pan and brown.
Add 2 cans of red beans and jars of salsa. Simmer 10 minutes. Serve over white rice. Serves 8+people. If you are daring enough to use medium to hot salsa... watch out!