Italian Prosciutto – Emilia Romagna region is a type of dry-cured ham that is produced in Italy. It is made from the hind legs of a pig and is cured for up to 18 months. The flavour of Italian Prosciutto is sweet, nutty, and slightly salty.
Italian Prosciutto – Emilia Romagna region can be eaten in many different ways, such as in a sandwich, over a salad, or as part of an antipasto platter. It can also be served as an appetizer or as part of a main meal.
Some of the best recipes with Italian Prosciutto – Emilia Romagna region in Australia include Prosciutto, Mozzarella and Artichoke Salad, Prosciutto Wrapped Asparagus, and Prosciutto and Basil Pesto Pizza.
Italian Prosciutto – Emilia Romagna region should be stored in the refrigerator at a temperature of 4°C (39°F). It should be wrapped in wax paper or a plastic bag to keep it from drying out.
Ersilia C. (verified owner) –
Beautiful and fresh. My only criticism is that it could have been a fraction thicker.
Anonymous (verified owner) –