In honor of the meaty milestone, two of the city's most influential chefs, Chef Chef Suzette Gresham-Tognetti of Acquerello and Chef Staffan Terje of Perbacco, have been entrusted to create a series of dishes worthy of the Parma Crown. As Parma ambassadors, they will share Consorzio's dedication to quality, authenticity, and flavor with the city's ham-hungry folk. Visit Acquerello or Perbacco and enjoy Parma-inspired plates that will be on their menus for a limited time.
The Consorzio del Prosciutto di Parma—the world's most famous ham, made with only sea salt, pork, and the expertise that comes with 2,000 years worth of tradition—is observing its 50th anniversary. And the celebration is coming to San Francisco.