Prosciutto di Parma lunch

I had the most delicious lunch prepared by chef Mattias Larsson. We started with some Prosciuotto Di Parma, and that was followed by risotto, salads, beans and wine. We were a great gang so it was really funny and loud. Very Italian! There will come some recipes at the blog soon! Mattias! Did you know that the pigs need to weigh at least 140 kilos and be at least 9 months old before slaughter for the Prosciutto Di Parma ham.


Text and photo Malin Nordblom

Fab Foodie Swede

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Hej, tack för att du läste! /Malin