Sunday, 3 May 2009

cured meat



The Norwegian producer Tind makes cured meat based on old traditions with a modern twist. They also have a beautiful visual profile (by Panorama Design), that recieved The Award for Design Excellence by The Norwegian Design Council in 2007.

A group of Slow Food people in Oslo blind test cured hams, and they found that some Norwegian ones - like the one from Tind - are as good as the famous serrano ham from Spain and parma ham from Italy. Read more about the test (in Norwegian) here. Here is another test, also in Norwegian.

Talking about cured ham - I'm off to Parma for a few days to enjoy some of that delicious Prosciutto di Parma. Ciao!

5 comments:

  1. Mmm... Prosciutto. I had a prosciutto and aragula pizza for supper last night. It was delicious!

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  2. have a fab journey, astrid!

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  3. That is so interesting. Thank you for sharing!

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