modom (palindrome guy) wrote:

> http://www.guardian.co.uk/world/2009...llateral/print

Thay have been doing it for decades with parmigiano reggiano, with ham they
have some issues due to its lesser storeability (sp?) due to it's faster,
and shorter, aging time. Here in Reggio Emilia one can see many huge
bank-owned aging facilities full to the rim with parmigiano reggiano, and
I'm sure the same happens in Parma.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano