Most U.S. delis carry traditional Italian prosciutto from the country's Parma or San Daniele del Friuli regions, but some Washington, D.C.-area grocers are now stocking a darker, stronger-tasting dried ham from Tuscany. "It's cured not only with salt, but spices," said Jason Miller, corporate chef for Balducci's. "It's a little bit more robust, a little bit more rustic."
Try Italy's latest export: Tuscan prosciutto
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