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Examples
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Not like anything else we've had, but reminiscent of the experience of sampling a superlative prosciutto or culatello, I always thought Jabugo was the word for ham.
Rozanne Gold: The World's Best Ham: It May Be $150/lb But It May Be Worth It Rozanne Gold 2011
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Not like anything else we've had, but reminiscent of the experience of sampling a superlative prosciutto or culatello, I always thought Jabugo was the word for ham.
Rozanne Gold: The World's Best Ham: It May Be $150/lb But It May Be Worth It Rozanne Gold 2011
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Eating some of the best culatello and prosciutto I've ever had, amongst thoughtful and kind people, I decided -- I've got to come to this city.
Scott Conant: An Open Letter to Toronto Scott Conant 2010
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The popularity of such treats is being celebrated in a new ad campaign for the salumeria Negroni, a food company whose specialties include salami, mortadella, culatello, and a whole variety of other salty and delicious meat products.
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The popularity of such treats is being celebrated in a new ad campaign for the salumeria Negroni, a food company whose specialties include salami, mortadella, culatello, and a whole variety of other salty and delicious meat products.
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The popularity of such treats is being celebrated in a new ad campaign for the salumeria Negroni, a food company whose specialties include salami, mortadella, culatello, and a whole variety of other salty and delicious meat products.
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Salt, time and a good dose of fresh air are the only additions needed to produce salsicce, culatello and 24-month-old prosciutto or serrano foods that Americans smuggle home from Europe in their luggage.
I’m thankful for USDA regulators…Not! | The Blog of Michael R. Eades, M.D. 2006
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Not like anything else we've had, but reminiscent of the experience of sampling a superlative prosciutto or culatello, I always thought Jabugo was the word for ham.
The Full Feed from HuffingtonPost.com Rozanne Gold 2011
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Smoked trout with lentils and culatello a very fancy Italian ham was fine, if forgettable.
Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph Matthew Norman 2011
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I would feast on unadorned plates of cured meats: speck, prosciutto, culatello.
The Seattle Times 2011
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