International chefs come together to celebrate Parma ham

31/07/02

INTERNATIONAL CHEFS COME TOGETHER TO CELEBRATE
PARMA HAM - THE WORLD'S MOST FAMOUS PROSCIUTTO

An extraordinary international event took place in the town of Parma, Northern Italy recently. Leading chefs from eight countries across the globe came together to demonstrate their talents and creativity with the town's most famous local produce, Parma ham. Hams have been cured in the hills in the region since Roman times, but today Parma ham can be enjoyed in 40 countries, and is recognised as the world's most famous prosciutto.

Chefs came from Japan, Belgium, France, Germany, The Netherlands, the US, Argentina and the UK to take part in 'Il Parma poliglotta' - literally 'Parma speaks many languages'. The event was organised by the Parma ham Consortium, in order to show how Prosciutto di Parma has been interpreted and adapted in the kitchen of different countries across the world. Fergus Henderson, the head chef at St John in London represented the UK with Parma ham, duck fat and shallots, a recipe created especially for the festival. This simple and delicious dish was a resounding success.

The unique taste of genuine Parma ham is dependent on the traditional production process: nothing is added except salt. The Consortium carefully controls the production: only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown. The Ducal Crown is a five-pointed coronet logo with PARMA in the centre, which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.

There has been an incredible increase in the popularity of Parma ham in recent years, with sales of presliced packets in the UK almost doubling since 1998.

Editor's Notes: For further information, Fergus' or other Parma ham recipes please contact Anna Kotwinski on Tel: 020 8607 0340
Email : parmaham@dialogueagency.com

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