Aging racks of Prosciutto di Parma DOP. Each leg of ham goes through a series of 3 salting, massaging, and resting phases followed by at least 16 months of aging.
Pushing back from the jetway on what I am anticipating to be a once-in-a-lifetime trip of discovery and enrichment. My wonderful wife and lifetime travel partner Diahann has lovingly and graciously urged me over the edge of this cliff, allowing me...