We arrive in Reggio Emilia, a small medieval village between Parma and Bologna; it is smack dab in the middle of Prosciutto Ham and Parmigiano-Reggiano cheese country.
We have come here to visit artisan Prosciutto and Parmigiano makers who use traditional methods specific to Reggio. We also come here to eat. Continue reading “In Search of an Honest Ham – How I Found it in Italian Prosciutto”