Articles about "prosciutto"
15/03/2017 — Published by Bego
Although the Spanish palates are well accustomed to the ham of our land, at international level, the prosciutto is constantly confused with the Serrano ham and even the Iberian. The difference in texture is the most noticeable for the non-experienced consumer, being the prosciutto softer, with a less cured appearance, however, the differences begin already in the earliest stages of the manufacturing process.
The first key to talking about a prosciutto is to come from Italy. The Italian product cures ...