Tails & Trotters: A Truly Northwest Prosciutto from Hazelnut-Finished Pigs

by Aaron Silverman & Morgan Brownlow

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      john jonna on

      I operate a wine bar and restaurant in Ann Arbor, Mi. I am interested in using your prosciuitto when it is available. Please contact me at johnjonna@gmail.com cell 248.752.7.8145 www,vinowinebars.net I attended a class here where we made homemade prosciutto. It was fabulous best of luck.