If you love food like I do, you’re probably a fan of Prosciutto Crudo. What my friend Marino Buzzi is showing in this picture is the famous Prosciutto di Parma, which is produced in central Italy, near a city called Parma. The ideal atmosphere of this area is the key ingredient for a successful curing of the ham, which process lasts no less than 13 months.
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Bella foto ………pero' il prodotto e' commerciale.
Its a pity that the brand is a very commercial one and massed produced