Tag:
Prosciutto
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Meat
Chef – ITALIAN CURED MEATS Salame: A general term for cured sausages, often fermented and air-dried. Prosciutto: A dry-cured ham, often from the Parma region of Italy. Pancetta: Salt-cured pork belly, which is often rolled and not typically smoked. Mortadella: A large, heat-cured sausage from Bologna, made from finely ground pork and cubes of pork fat. | Facebook
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