In the mid 1960s, they were building houses in the village near us. Franco found a seam of clay and every day would go to fetch some to cook chickens and guinea fowl, or even quails, in this way. Clay can be bought from your local pottery–it is easier!
Dampen a sheet of rough brown wrapping paper place a sheet of greaseproof paper on top. Put the guinea fowl on the greaseproof, and stuff the bird with the herbs and a large knob of butter. Spread butter over the breast and thighs of the bird and wrap the four slices of Parma ham round it. Season with salt and freshly ground white pepper. Parcel the bird up well, first the greaseproof, then the wrapping paper, and cover all over with a layer of clay about 1 cm/½ in thick.
Remove the bird from the oven and break the clay with a hammer.