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Making Italian Prosciutto Crudo, Cured Ham in Parma: The Salting
Prosciutto crudo di Parma, or cured ham, may be one of the most popular Italian foods known – but do you know how it’s made? Part 1 in a series about how Prosciutto di Parma is made when I visited a...
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Making Italian Prosciutto Crudo, Cured Ham in Parma: Drying and Sugna
Part 2 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma. Part 1: Making Prosciutto di...
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Making Italian Prosciutto Crudo, Cured Ham in Parma: The Maturing
The final part in the 3-post series about how prosciutto crudo, cured ham from Parma is made. If you’ve just stumbled on the series, the first two posts in the series covered the topics below. I’ll...
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Inside Fernet Branca’s Factory in Milan, Italy
Today the New York Times posted a story about Count Niccolò Branca di Romanico – the leading royalty of the Fernet Branca‘s family dynasty and holder of the secret recipe for the Fernet Branca...
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