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.

10 comments:

freida1 said...

Reminds me of that movie 'bout 'green' wafers.

What a thought?

"Hang Ups"

freida1 said...

...just look at all the books!

http://www.youtube.com/watch?v=WbJTBBoDFH0

freida1 said...

Kind of a nice thought to think I might end up, eventually, someday...being fossil fuel.

mister anchovy said...

incredible photo!

freida1 said...

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.

freida1 said...

What about 'chicken fingers?'

freida1 said...

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?

freida1 said...

Swine flu?

http://www.youtube.com/watch?v=RxnHutqF7xg

Reminds me of garlic and vampires.

freida1 said...

Dear John,

Might you do something about 'cloves' and 'spices' and such things?

Maybe some picture of that garden called eden...

Heaven

Anonymous said...

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.