Re: The Making of Prosciutto Crudo di Parma


This reminds me of when I worked at an Italian restaurant and we had a dining room downstairs called the Prosciutto Room. The entire ceiling was covered with hanging Prosciuttos from the front the the back of that side of the house including that room. They are very interesting to watch and if Mexico becomes a giant dairy producing inexpensive artisan cheese for US consumption, the whey will feed pigs that bring many many rows of Prosciuttos at low prices. The whole thing works very well together. I have had better cured meat than Prosciutto but it is still first class.


Hellooo, hall of prosciutto.

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