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Dry-cured ham is considered an outstanding gem of the Italian culinary tradition, a delicacy which is now part of our food culture. The dry-cured hams, all obtained from the dry-salting of the pig’s thigh are divided into two large groups: hams to which the foot and part of the shank are removed (for example theProsciutto di Parma) and the hams which maintain such anatomical parts (like for example the Prosciutto di San Daniele).
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