Lonely Planet (UK) - - Taste Tour Italia -

To be of­fi­cially recog­nised as Parma ham, pro­sciutto needs to be made from one of three breeds of white pigs. Th­ese were only in­tro­duced af­ter WWII, but be­came pop­u­lar with farm­ers as they were big­ger and faster grow­ing than lo­cal hogs. Some pro­duc­ers are now choos­ing to craft pro­sciutto from heir­loom breeds of black pig, claim­ing the meat is more flavour­some and closer to how hams used to taste in the re­gion.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.