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The Museum of Parma Ham
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The territory
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The salt
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Charchuterie activities in Parma area
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The gastronomy
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The evolution of techniques and places in the making of prosciutto
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Cutting away of waste, salting, resting, trimming and washing
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Drying, seasoning and covering in lard
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Sampling, marking and deboning
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The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
Stories from Parma Ham Museum
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