MRSMACCHI AND KIM VALLEE AT DNA RESTAURANT

Left: Derek Dammann, Top right: Paolo Macchi and Nathalie Rivard: Bottom right: Kim Vallee and Hivron “MrsMacchi” Turanli

On the launch of my Blog, the first product that I introduced was our key product: The Citterio Prosciutto. Kim Vallee sent me a message on twitter and let me know that she had by then only had one kind, [...]

TIPS AND TRICKS ON HOW TO PICK & STORE PROSCIUTTO

Here are some tips and tricks about prosciutto that I learn over the time and through my experience working with it over the years. I decided to share these with you, as before I came into the business, I would ask myself these questions everytime I find myself in front of a deli counter.
1. How [...]

ALL YOU NEED TO KNOW ABOUT PROSCIUTTO

PROSCIUTTO DI PARMA

Prosciutto di parma has for centuries been made and can only be made and cured in the countryside of Parma, Italy.
Four ingredients are needed for the production of Prosciutto di Parma®:

Italian pigs
Salt
Air
Time.

Prosciutto di Parma® is an all-natural ham and all additives are prohibited.
The making of Parma Ham® is a long process where the [...]