Financial Times Journalist Impressed

09/11/09

Rowley Leigh, Financial Times journalist and chef at the renowned Le Café Anglais wrote very favourably about Parma Ham following his trip to the Parma Ham festival.  Describing the simplicity of the Parma Ham production as ‘sale e suino’, he describes the tradition as ‘perfectionism and precision’.  Rowley goes on to describe the process in some detail, admiring in particular the ‘human skills’ involved – ‘salt is measured only by the handful’ and the ‘inspection ....depends entirely on ....a sense of taste and smell’.
He concludes by saying that ‘it is the simplicity and elegance of Parma Ham and its sweet fragrance that makes it so special’, ‘a product that is at its best when served freshly cut, very thin with nothing but a few pieces of ripe melon or some figs......’   

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