Take a bite out of the delicious world of Italian Cold Cuts with me in this episode of Month in the Making 😋. When I set out to master the Culinary Arts of Italy 🇮🇹, I knew I would come face to face with the iconic delicacies of Prosciutto, Pancetta, Salmi, and the entire spectrum of Italian cold-cut cured meats 🥩. When I heard there were two amazing women in the volcanic hills of Mount Amiata, Tuscany who cracked the code to these ancient Italian delicacies while simultaneously saving a wild pig species from extinction, I had to find out…and taste…for myself.
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Giovanna and Tinti successfully rediscovered the thought-to-be extinct species of wild pig, the Macciarola🐷. Through strategic breeding and careful conservation practices this dynamic duo now watches over the only herd of Macchiarola in the world🌎 Their artisanal preparation of Italian cold cuts from Macchiarola takes the story of their success a step further. The meat of the Macchiarola is just as rare as the species itself and yields flavor and nutrition like no other!
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Watch and learn alongside me as these women walk me through their journey of saving species and sticking to the artisanal routes of Italian cold cuts. I can guarantee you this is the RAREST PROSCIUTTO IN THE WORLD and as far as I am concerned, it is the TASTIEST as well! 😋
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