Anyone has tried Parma Ham before wouldn’t question why it always appear in dishes in fine dining restaurants, because they are just THAT delicious! PMQ Taste Library Curator, Mr. Craig Au-Yeung, visited the city of Parma along with a group of his friends after attending the Milan Furniture Fair years ago. They went for a Parma Ham farm touring and learnt that the best part of the ham is called Culatello, which made from the muscular rear legs of the pig. Culatello ham roughly costs five times more than the other parts of the pig. There is also a private museum on how the family grew as Parma Ham artisans.

If you would love to learn more about Parma Ham and see what Craig has experienced in the Italian city, please sign up for the upcoming Craig’s Nomadic Kitchen now!

Language: Conducted mainly in Cantonese

Limited seats available, prior registration required!

R.S.V.P.: https://goo.gl/forms/VP0UPn1CohTfsR4Y2

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