Hot From The Kettle: Prosciutto di . . . "Palma"?

The first food piece I wrote for our fine hyperlocal blog was Prosciutto de Baristaville, wherein I bemoaned the failure of my first prosciutto.

Shortly after the article ran, I was contacted by Montclair foodie and author, Laura Schenone. She suggested I contact the pork curing maestro, Lou Palma. I immediately emailed Lou, and the rest is Baristanet history – ravioli, Christmas Peppers, and now, Prosciutto di “Palma”.

On Decmeber 8, 2010, I took a trip with my favorite sidekick to Nicolosi Foods in Union City to procure what Lou calls, “the finest pork known to man,” the Berkshire pig.

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