The final part in the 3-post series about how prosciutto crudo, cured ham from Parma is made. If you’ve just stumbled on the series, the first two posts in the series covered the topics below. I’ll wait while you go read those posts and catch up.

Making Italian Prosciutto Crudo, Cured Ham in Parma: The Salting
Making [...]

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Part 2 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma.

Part 1: Making Prosciutto di Parma: the Salting
Part 2: Making Prosciutto di Parma: the Drying and Sugna
Part 3: Making Prosciutto di Parma: the Maturing

After the salting process, [...]

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Prosciutto crudo di Parma, or cured ham, may be one of the most popular Italian foods known – but do you know how it’s made?
Part 1 in a series about how Prosciutto di Parma is made when I visited a prosciuttificio (prosciutto factory) during the Festival del Prosciutto in the province of Parma.

Part 1: Making [...]

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I spent Saturday with Jessica from Italy Travel Guide in and around Parma for the annual Prosciutto di Parma festival. Here’s a little taste of what we saw:

More tomorrow!

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The Guiness Brewery Storehouse, or St. James’s Gate Brewery, is one of Dublin’s most popular attractions, and the home to Guinness!
I didn’t really do much preparation for my trip to Dublin since I was just planning on tagging along with my father, but the one request I made is he wait and go to the [...]

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