Pre Prosciutto

I have just returned to Rome after a lovely visit to a working farm near Pienza.

We sampled salami and prosciutto and were then introduced to the piggies.  “Pre-prosciutto.”

4 thoughts on “Pre Prosciutto

  1. LindyLouMac says:

    I imagine it was interesting. Our neighbours keep a pig from late summer every year and then have a Celebration Lunch at the end of January when it is slaughtered so they can make their own sausages and prosciutto etc. We felt very honoured to be invited and I wrote about in a post.
    Thanks for your recent comment on News From Italy about our disastrous Olive Harvest. I have replied there as I was unable to reply direct.

    Have a good weekend.

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