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”