My Wedding - - FOOD & DRINK -

• Look for the shape of the slice. Pro­sciutto is oval/ oblong … not a reg­u­lar pressed shape. • Colour is im­por­tant. Pro­sciutto is pink to red, never dark red or brown­ish. • Fat needs to be white and easy to cut. Also, you should be able to see a small amount of white fat near the mid­dle where the leg was deboned. • Fi­nally, look at the la­bel. Chose prod­ucts where the prove­nience is clearly spec­i­fied. Lovers of au­then­tic Ital­ian food – re­joice! Ghiotti L’Au­ten­tico Pro­sciutto is cured and aged in Italy and later sliced in New Zealand. Dairy free, gluten free, and preser­va­tive free, it’s a wel­come ad­di­tion to any an­tipasto plat­ter, mouth-wa­ter­ing when matched with melon, or di­vine when wrapped around veal. Avail­able at se­lected spe­cial­ity su­per­mar­kets and deli’s na­tion­wide.­ro­pean­

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