Log In / Join Now

Magazine Archives: June 15, 1999

Prosciutto di Parma, Prego!

Issue: June 15, 1999


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.


To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.


WineRatings+ app: Download now for 300,000+ ratings.