A worker checks in a special room where the Parma hams are hung to dry in Langhirano, Italy. The specialty ham can be produced only in a very restricted area around the town of Parma in the region of Emilia Romagna, just north of Tuscany. About 10 million hams are sold every year, 2 million of which are exported mainly to France, the USA and Germany.
13 October 2009
Heaven
A worker checks in a special room where the Parma hams are hung to dry in Langhirano, Italy. The specialty ham can be produced only in a very restricted area around the town of Parma in the region of Emilia Romagna, just north of Tuscany. About 10 million hams are sold every year, 2 million of which are exported mainly to France, the USA and Germany.
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10 comments:
Reminds me of that movie 'bout 'green' wafers.
What a thought?
"Hang Ups"
...just look at all the books!
http://www.youtube.com/watch?v=WbJTBBoDFH0
Kind of a nice thought to think I might end up, eventually, someday...being fossil fuel.
incredible photo!
I'm really having hard time believing in 'pigflue'...and 'shots' and 'inhaling stuff.'
Gee, seems once-upon-a-time a 'swine' with forked feed, or toes, or some-such...just didn't get cured.
What about 'chicken fingers?'
Nice dog, by-the-way.
Man's best friend...
'Cept over-there where meat is hard to come by.
Pretty mean, and lean.
Protein?
How important is it, really?
How little do we need, and how much do we want?
Swine flu?
http://www.youtube.com/watch?v=RxnHutqF7xg
Reminds me of garlic and vampires.
Dear John,
Might you do something about 'cloves' and 'spices' and such things?
Maybe some picture of that garden called eden...
Heaven
I'm sure...
Eat garlic...
Even for the flu.
Ain't nothin' gonna' get 'even' with the aroma...
Sauteed (fried), sweated, or melted or broiled or roasted...
Would not even put it past in part, to the 'secret' cure to these hams.
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