Mario Batali is funny, passionate, generously spirited, smart as hell, and a great cook. We hope you'll enjoy Unclogged, Mario Batali as you've never seen him before. —
Ed Levine
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Ah, prosciutto di Parma, prosciutto di San Daniele, and prosciutto di Carpegna: three hams from three places, each with its distinct flavor and yet similar technique. In each locale, the hams are salted for 30 to 45 days and then hung in the vaulted rooms and halls to cure for as little as 400 days and as much as 3 years to achieve the delicate balance of pure porcine pleasure and the fragrance of the wind and the dew of the specific geography. I have always found the sweetest hams to come from Friuli, (prosciutto di San Daniele), where I think that the cooler climate allows them the use of a little less salt (in fact, the only ingredient other...
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