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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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Stories from Parma Ham Museum
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