yeah. so what is this one? this is 26. 26? here we have xculatello. this is my favorite part. we mix the taste because it s incredible. oh yeah. here you can taste the fact. yeah. here you can taste the meat. more nuts. yeah, exactly. il fiocco. he has mixed up a plateau of the 2 prosciutto but will the danish week be obvious? this isn t like prosciutto. it s just trying to.
dozens of them? wow. nicola salvadori is one of parma s gourmet deli owners and a prosciutto di parma obsessive. but will i, a devoted foodie, know a fake when i taste one side by side with his premium product? nicola: for me it s like a religion, it s not like a job. because the pork here in parma is everything. stanley: fantastic! when we are babies, we grow up with this more than the milk. this is all my life. your whole life? yeah. so, what is this one? this is 26. 26? months, yeah. here you have fiocco and here you have the culatello. this is amazing. this is my favorite part because it s very fat. we ll mix the taste of both. it s incredible. here yeah. near to the two bones.
here you have fiocco and here you have the culatello. this is amazing. this is my favorite part because it s very fat. we ll mix the taste of both. it s incredible. here. yeah. .near to the two bones. okay. oh yeah. here you can taste the fat. yeah. here, you can taste the meat. it s more nutty. yeah, exactly. il fiocco. fiocco. nicola has rustled up a platter of the two proscuitti. but will the danish fake be obvious? so, what do you think? this doesn t even look like prosciutto. no. it s just dry meat. yeah. this is made for the people who want to go to the gym and grow up muscles. nicola has a point about the tastes of fitness fanatics. the lack of visible fat has definitely been part of the allure of this danish pig prosciutto. nothing. it s acidy. yeah.
when we are babies we grow up with this more than the milk. this is all my life. your whole life? yeah. so, what is this one? this is 26. twenty-six. months, yeah. here you have fiocco and here you have the culatello. this is amazing. this is my favorite part because it s very fat. we ll mix the taste of both. it s incredible. here. yeah. .near to the two bones. okay. oh yeah. here you can taste the fat. yeah. here, you can taste the meat. it s more nutty. yeah, exactly. il fiocco. fiocco. nicola has rustled up a platter of the two proscuitti. but will the danish fake be obvious? so, what do you think? this doesn t even look like prosciutto. no. it s just dry meat. yeah. this is made for the people who want to go to the gym and grow up muscles.
dozens of breeders were involved. dozens of them? wow. yes. [upbeat music] nicola salvadori is one of parma s gourmet deli owners and a prosciutto di parma obsessive. but will i, a devoted foodie, know a fake when i taste one side by side with his premium product? nicola: for me it s like a religion, it s not like a job. because the pork here in parma is everything. stanley: fantastic! when we are babies we grow up with this more than the milk. this is all my life. your whole life? yeah. so, what is this one? this is 26. twenty-six. months, yeah. here you have fiocco and here you have the culatello. this is amazing. this is my favorite part because it s very fat. we ll mix the taste of both. it s incredible. here. yeah. .near to the two bones. okay. oh yeah. here you can taste the fat.