> Prosciutto di Parma
Making Prosciutto di Parma - Part 2
Part 1
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Part 3
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Part 4
Prosciuttos are then salted with humid salt (the cut) and dry cut (upper part).
Prosciuttos then rest in a cool room for 60-80 days.
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Salting is done manually.
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2006 Academia Barilla S.p.A.
Making Prosciutto di Parma - Part 2
2006 Academia Barilla S.p.A.