In order to be branded by the trademark crown, a Parma ham has to meet a long list of expectations. To begin with, it has to belong to the Large White, Landrance or Duroc pig breed and be raised by an authorized breeding farm according to a very specific diet. Time is the next key ingredient: after being salted by a salt master, the hams have to rest, be washed, dried and greased, and in the seventh month transferred into cellars for the final curing, which lasts from one to three years. The proudest producers say that Prosciutto di Parma (Parma ham) is made with just “ham, salt and air”, but it’s the artistry between the lines that made this Italian delicacy so famous.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.