DID YOU KNOW? PROSCIUTTO IS HUNG during its 3rd phase of curing which is: DRYING. YES you will encounter this process in a small restaurant like this one in my hometown (Udine). AND YES, that is my Mom looking up at it ?.
SO WHY THE HANGING? To keep away the moist and eliminate excess fat.… Read the full post “THINGS IN ITALY: HANGING PROSCIUTTO”