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how do they get packaged prosciutto slices perfect?I'm wondering what sort of manufacturing magic they use... because pre-packaged pro-shoot has perfect slices that are so even... that even all the slices look exactly alike.
What do you prefer? To my taste, iberico is a little better.I saw the proscuito you can buy easily while iberico is harder to find here in Mississauga.
Hi. I'm looking to buy a whole prosciutto already cured. Can anyone suggest where in the Mississauga area is the best price? Thanks