![Parma ham legs hanging to age](https://www.kaveyeats.com/wp-content/uploads/2021/11/Parma-Ham-KaveyEats-8296.jpg)
The inspector from the Istituto Parma Qualità moves quickly amongst a selection of legs of ham. He pierces each ham in at least five spots using a special horse bone needle and sniffs the needle after each puncture. The needle is quite specialist; horse bone is porous to just the right degree that it takes in ... Read more »