PROSCIUTTO DI PARMA READER GIVEAWAY
Prosciutto di Parma – Reader Giveaway
Parma Ham is a completely natural food with nothing added except salt. Making a Parma ham is a long and painstaking process. The curing is controlled carefully so that the ham absorbs only enough salt to preserve it to retain its distinctive sweet flavour.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma. The air in the Parmesan hills is unique, dry and sweet-smelling with breezes from the Apennine mountains creating perfect environmental conditions for a natural “drying” of the hams.
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – 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.
The Parma Ham Consortium is giving away 50 copies of their new glossy recipe book, Prosciutto di Parma, featuring 14 stylish yet simple recipes. To receive a free copy, simply email your details to the Parma Ham Consortium by sending a postcard with your name and address to Parma Ham/Hospitality Update, c/o The Dialogue Agency, 8 Oak Lane, Twickenham TW1 3PA, or email Lowri or Jocelyn on parmaham@dialogueagency.com
TERMS & CONDITIONS: Entries will be selected at random. Closing date is 31st December 2009. Promoter: PARMA HAM, C/O THE DIALOGUE AGENCY, 8 OAK LANE, TWICKENHAM TW1 3PA.
CREDIT: CDPP (Consorzio del Prosciutto di Parma). Photography and reportage by Steve Lee. Recipes and food styling by Sue Ashworth
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