Pro-shoot

Here he is. Dad unveiled his prosciutto today. He had been curing it for a year. He started in the attic but Mum was afraid that squirrels would get in the house. So he moved it to the work room in the garage and hung it there for the winter.

When it got too warm outside he moved it into the basement. We all had to duck everytime we went down there or it would bump us in the head.

It's ready to eat now but I think it's too salty. It tastes like the Bavarian style pretzels that they give us at day care.