This Italian Pantry book is unique in style and content. A short history of the Italian Prosciutto is followed by a detailed description of the production techniques and notes for evaluating and appreciating the regional differences. Carla Bardi offers up 25 of the world's tastiest cured meats, from pancetta to prosciutto di cinghiale (from wild boar) to prosciutto d'oca (from geese). Prosciutto is filled with vibrant, full-color photographs and recipes. [+]