Prosciutto di Parma: a fairytale
March 3, 2015 
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Prosciutto di Parma: a fairytale It can be sweet, meaty, buttery, salty; nutty or funky—the nuance of flavor in prosciutto di Parma is remarkable. But the process of making it couldn’t be simpler: ham, salt, and air. Well, maybe simple isn’t the best term. The Parma Ham Consortium came together in 1963 in order to […]
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