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...legislation while the [[Toma di Gressoney]], produced in a restricted area of the [[Aosta Valley]] is officially recognized as a ''[[Prodotto agroaliment {{Italian cheeses}}

...takes a variable amount of time, depending on the local climate, and size of the ham. When the ham is completely dry, it is hung in an airy place at ro Interestingly, prosciutto is never cured with nitrates (either [[sodium nitrate|sodium]] or [[potassium nitrate|potassium