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	<title>Comments on: Making Italian Prosciutto Crudo, Cured Ham in Parma: The Salting</title>
	<atom:link href="http://www.msadventuresinitaly.com/blog/index.php/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.msadventuresinitaly.com/blog/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/</link>
	<description>My Stomach and the World. Food, Recipes, Travel and Photography by Sara Rosso.</description>
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		<title>By: Mike Gebert</title>
		<link>http://www.msadventuresinitaly.com/blog/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/comment-page-1/#comment-133885</link>
		<dc:creator>Mike Gebert</dc:creator>
		<pubDate>Thu, 17 Sep 2009 21:46:04 +0000</pubDate>
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		<description>Lovely photos and text, looking forward to more.  I shot a video recently about La Quercia, who make very Italian-style prosciutto in Iowa, you might find it interesting as well (it certainly resembles what you show here): http://skyfullofbacon.com/blog/?p=236</description>
		<content:encoded><![CDATA[<p>Lovely photos and text, looking forward to more.  I shot a video recently about La Quercia, who make very Italian-style prosciutto in Iowa, you might find it interesting as well (it certainly resembles what you show here): <a href="http://skyfullofbacon.com/blog/?p=236" rel="nofollow">http://skyfullofbacon.com/blog/?p=236</a></p>
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		<title>By: Valerie</title>
		<link>http://www.msadventuresinitaly.com/blog/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/comment-page-1/#comment-133875</link>
		<dc:creator>Valerie</dc:creator>
		<pubDate>Thu, 17 Sep 2009 19:24:53 +0000</pubDate>
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		<description>I&#039;m a sucker for a food production tour, too.  So interesting.  But, I admit I&#039;m a little disappointed to see those sterile refrigeration rooms...what about that mountain air curing??  Sugna - yummmm!</description>
		<content:encoded><![CDATA[<p>I&#8217;m a sucker for a food production tour, too.  So interesting.  But, I admit I&#8217;m a little disappointed to see those sterile refrigeration rooms&#8230;what about that mountain air curing??  Sugna &#8211; yummmm!</p>
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		<title>By: nyc/caribbean ragazza</title>
		<link>http://www.msadventuresinitaly.com/blog/2009/09/16/making-italian-prosciutto-crudo-cured-ham-in-parma-the-salting/comment-page-1/#comment-133811</link>
		<dc:creator>nyc/caribbean ragazza</dc:creator>
		<pubDate>Wed, 16 Sep 2009 12:55:17 +0000</pubDate>
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		<description>This post brings me tears of joy.</description>
		<content:encoded><![CDATA[<p>This post brings me tears of joy.</p>
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