Sat, 30 Sep 2023 15:18:46 GMT (1696087126334)
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Pietro Borghesi, co-founder of La Spiga, cuts into the Proscuitto di Parma. This pig thigh had been hanging for two and half years. Each piece is hand cut, so it is a tedious process but would lose flavor if cut through a meat slicer. (Image: Sy Bean / Seattle Refined).
We just got schooled in the world of Prosciutto di Parma