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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).
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).
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We just got schooled in the world of Prosciutto di Parma

Gena Wynkoop & Sy Bean
July 1, 2018
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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).Dolce. Crem Caramel con Prosciutto Crocante, caramel flan with crispy prosciutto.{ }(Image: Sy Bean / Seattle Refined).{p}Primo. Cappalletti con Fonduta di Parmigiano – Prosciutto filled cappalletti with Parmigiano fonduta and balsamic pearls (Image: Sy Bean / Seattle Refined).{/p}
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