The following article, written by Maria Yagoda, appears on FoodandWine.com.

For the first time in its centuries-old history, Prosciutto di Carpegna is being sold in America, and this is a very big deal.

The prosciutto, which comes from pigs raised in the Emilia Romagna, Marche, and Lombardia regions of Italy, is treasured for its intense flavor and soft, almost elastic texture.

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