Prosciutto – the hind leg of a pig, salted and dry cured – if all this happens in the area around Parma, it´s called “Prosciutto di Parma”, if the same process happens in the area around Friuli-Venezia, it´s called “San Daniele”.
Most people say: “So what, it´s Italian ham”, and they really have to taste it side by side to admit, that just the kind of breeze, blowing for 18 month through the magazine, makes such a big difference in taste and smell. It has to be freshly sliced, very thin – the already sliced supermarket packages are simply not the same.
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