> Prosciutto di Parma
Making Prosciutto di Parma
Part 2
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Part 3
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Part 4
Ham legs arrive at the Prosciutto makers and they are refrigerated for a day to become firm.
The legs are then trimmed.
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Unneeded pieces of fat and skin are carefully removed.
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2006 Academia Barilla S.p.A.
Making Prosciutto di Parma
2006 Academia Barilla S.p.A.