In the northern center of Italy lies Lombardia - the birthplace of John Volpi. It was here that he learned the art of dry-curing meat. This product is a result of centuries of learning. It is a staple of the Italian kitchen. Sliced thinly it can be eaten on toast, or chop to use as the irreplaceable ingredient in many Italian recipes.
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3 of 6 found the following review helpful:
Not like the pictureJan 09, 2010
By C. A. M. The product I reveived is just grease, and doesn't resemble the product pictured in the least. Very dissapointed with it.
based on 1 reviews
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