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Prosciutto di Parma

Picture a hog's leg, lots of salt, and the sweaty labor of old Italian men. No, it's not a movie once readily available in Times Square, it's the way to make Prosciutto di Parma. Speaking of whey, the liquid from Parmigiano-Reggiano feeds the hogs. Hot stuff, indeed.

Just the facts

Country Italy
Size 4 ounces
Region Parma
Prosciutto di Parma zoom