Prosciutto di Parma: Waiting 18 months for a slice of melting ham (with pitfall avoidance guide)
The first time I tried Prosciutto di Parma, I took it straight out of the fridge. I peeled off a cold, stiff slice and thought, “This is it? Tastes like jerky.” Then a friend told me: let it warm up for 15 minutes. I tried again, and something magical happened. The fat turned translucent. The …