http://www.msadventuresinitaly.com/blog/2009/10/08/making-italian-prosciutto-crudo-cured-ham-in-parma-the-maturing/ My Stomach and the World. Food, Recipes, Travel and Photography by Sara Rosso. Tue, 14 Feb 2012 20:53:25 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.msadventuresinitaly.com/blog/2009/10/08/making-italian-prosciutto-crudo-cured-ham-in-parma-the-maturing/comment-page-1/#comment-154852 Tazio Miotto Sun, 11 Dec 2011 12:43:15 +0000 http://www.msadventuresinitaly.com/blog/?p=2031#comment-154852 I am interested to know where i could purchase a horse bone needle in the New York area if possible . That would be a gift to for my brother . Thank you I am interested to know where i could purchase a horse bone needle in the New York area if possible .
That would be a gift to for my brother .
Thank you

]]> http://www.msadventuresinitaly.com/blog/2009/10/08/making-italian-prosciutto-crudo-cured-ham-in-parma-the-maturing/comment-page-1/#comment-152534 Jimmy Eastman Mon, 24 Oct 2011 01:25:09 +0000 http://www.msadventuresinitaly.com/blog/?p=2031#comment-152534 Still having problem trying to find the temperature at what I should hang my proscuitto of 2 months in,Its hanging downstairs under my house which is double brick with a concrete floor and quite cool but I would love to know what the recommended temperature is? Still having problem trying to find the temperature at what I should hang my proscuitto of 2 months in,Its hanging downstairs under my house which is double brick with a concrete floor and quite cool but I would love to know what the recommended temperature is?

]]> http://www.msadventuresinitaly.com/blog/2009/10/08/making-italian-prosciutto-crudo-cured-ham-in-parma-the-maturing/comment-page-1/#comment-150998 renieri.net Thu, 23 Dec 2010 04:31:32 +0000 http://www.msadventuresinitaly.com/blog/?p=2031#comment-150998 Hope you can take into consideration and taste tuscany ham that is not so bad at all ;) Hope you can take into consideration and taste tuscany ham that is not so bad at all ;)

]]> http://www.msadventuresinitaly.com/blog/2009/10/08/making-italian-prosciutto-crudo-cured-ham-in-parma-the-maturing/comment-page-1/#comment-144158 Jim Noble Fri, 19 Feb 2010 00:05:16 +0000 http://www.msadventuresinitaly.com/blog/?p=2031#comment-144158 how long after the curing (and the initial drying) is the sunga applied? how long after the curing (and the initial drying) is the sunga applied?

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