Shows all articles with the topic Prosciutto
On the occasion of the upcoming “Aria di Festa” (food festival of Prosciutto di San Daniele) on June 28th-30th, I have a few thoughts about [...]
Another almost extinct breed in the area is the black pig (mora romagnola) , which came to the Romagna with the barbarian invasion and adapted [...]
Foodies all over the world know Prociutto di Parma, the unique cured ham, but if you go to Parma, you´ll look in vain for the [...]
Prosciutto – the hind leg of a pig, salted and dry cured – if all this happens in the area around Parma, it´s called “Prosciutto [...]
We jumped on one of the rare chances to get to see how Parma ham is made, the factories are usually not open for visits, [...]
