Don Cardi [/b][/quote]Wow DC we agree on something.

But the prosciutto has to be imported even though it costs an arm and a leg. [/b][/quote]Absolutely! As far as I'm concerned there is no other type of Prosciutto than Imported Prosciutto!




Don Cardi [/QB][/QUOTE]


DC, you may know this but the production of prosciutto and of parmasean cheese is related, and it is why you also have to use imported reggianio-parmagianno (which also costs an arm and a leg)and not the domestic stuff. The relationship is that the farmers in Parma use locally grown straw to feed the pigs that become prociutto and the sheep which give the milk to make the cheese. Thus the lower end of the food chain produces two distinct yet related products that cannot be duplicated anywhere in the world.