Frogleg > writes:

> There are *many* versions of 'country' hams, usually
>cured, dried and/or smoked for a long time with salt and heaven knows
>what else. Italian Prosciutto and German Wephalian ham are similar.

You don't know ass from your elbow... neither Westphalian or Prosciutto hams
are salty and Prosciutto is NOT smoked. And what are you some kind of
pontificating putz, who has to preach to us normal brained folks that
Prosciutto is Italian and Westphalian is German? Retard!
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."