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June 15, 1999 Prosciutto di Parma, Prego! Like all perfect foods, this sublime Italian classic begs for simplicity By Sam Gugino Once the Italian ham called prosciutto di Parma has been cured for at least 10 months, an inspector from the Consorzio del Prosciutto di Parma (the Parma Ham Consortium) inhales the aroma from inside the ham after first puncturing the skin at five crucial locations using a sliver from a horse bone.
For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 1999.
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