Home - Recent News -

Prague Ham was first produced sometime in the middle of the 19th century and got itself a big name in the culinary world. It was invented by a Prague butcher Antonín Chmel from Zvonařka. Prague Ham Celebration is to take place in Kampa in September 2010 with Česká chuťovka – Slow Food 2010 as its part – i.e. a festival of local specialities regionally produced and gastronomic rarities.

Quality and variety

There is enough garlic from China, onions from Australia and similar absurdities, say the organizers. The Czech Republic has high quality products to offer. These are of regional origin and we often do not even know about them. What we are looking for is quality, genuineness and regional exclusivity,” said Adam Weber, from Sympex Group, which co-organizes Česká chuťovka. The best produce participating in the competition Česká chuťovka - Slow Food 2010 are to be presented in Kampa.

Prague first

Prague Ham Celebration should become a prototype of a festival for other regions. Celebrations of local specialities, cheeses, sausages etc. might in the future be held in other regions as well. 

“Local producers from the Czech Republic have a lot to offer. Unfortunately, their produce is not well known. When you look at our neighbours in Austria, it is regional hams that have their names, specific taste and quality. In our country, ham is often produced anonymously. As for Prague Ham, it has six producers, four of them are expected to participate in Prague Ham Celebration,“ said Daniel Meller, the father of the idea to bring Prague Ham back to Prague. “What is more, it is such events that significantly encourage tourism,” Meller added.

Prague style

Prague restaurants have freed themselves from the unified appearance of the 1970’s, 80’s and 90’s. However, their exclusivity and originality is not much seen from the way they are equipped or furnished nor is it obvious from the type of cuisine they offer.

“There would be more similar projects for Prague and I think that in the end, there should be some kind of “Prague restoration style“,“ said Meller, “you should realize that there is South-Bohemian cuisine, Moravian cuisine and I believe that the Old Prague cuisine could become a part of “Prague’s gastronomy,“ said Meller.