In Ham, author Stefaan Daeninck delves into the world-renowned European ham culture. On his fascinating journey, he takes the reader from the Spanish pata negra to the French jambon de Bayonne, and from the Italian Prosciutto di Parma to the German Schwarzwaldschinken and the Flemish Ganda Ham. Daeninck tells the story from pig to ham, with attention to the specific production and maturation techniques and the unmistakable differences in aroma, texture, appearance, and taste. In addition, he has created a series of delicious dishes with each of these top hams.
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