Bon appétit! ;) What a beautiful spread of Ukrainian food and the home tradition decor is just so cozy looking!
dried persimmons and "Yubeshi", made by monks of Unryuin in Kyoto. Wako Kato
Prosciutto di Parma is made by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat. After the ham has been salted, it is washed, dried and left to age in aging rooms for a period of 10 to 12 months. To learn more about it have a look to our dedicated page Parma Ham