Originally Posted by canada

It costs more because the curing stage takes from 9 - 18 months, traditionally 3 years. Thats a long time to hang a piece of meat to get a return. But its worth it. Apparently there is no nitrates used either like other hams, just sea salt.



Prosciutto di Parma ftw


WTF Canadian BACON! I just saw that shit. Prosciutto is far superior to ANY bacon... let alone a non existent one like Canadian Bacon.