European Stars and Stripes (Newspaper) - June 08, 1980, Darmstadt, Hesse                                Cutting meat from Bone to release moisture. By Ann Keays staff writer it Vul Rii  Gastro nominal an is prac Lii Al on i  Plain in san in icicle Del i Riuli because he area is just  enough from Len sea and Ilie Dolomite  the picturesque Itin of perhaps 10000 near the Hanks of Ilie Taglia Mcmo River in Itak s North  province of Erdinc is famous for curing Ham the final product a connoisseur s Delight is called prosciutto. Al Louish ill curing is a Ca Eulali a and some Linin a secret process the setting u perhaps More important. A old timers. It climate has in he just num. Not Lou humid and the area soil Musl be porous allowing rapid Drai huge. A sign no the  curing House in Sun Daniele Leoneio Prosciutti rough translates Swine meal . The odor of Ham in the air intensifies As one sups  the building Here whole  pig Shanks am thighs Are sible through the Glass windows of an administration office. I Toncini business manager  s i a hand some Man casual dressed in a find knitted sweater Ami tailored Slacks answers questions while the Multi Sion Structure hums with Actman  employs 411 of 45 people to produce the Piej delicacy known As san Daniele Ham pro scout u 1 Here Are a it or scotto processors in san Dan ule by Coccim s she largest accords a Osau. Lorth " try re san a to or the hams he Aid to get the  san Daniele taking a Ham from seasoning room to be trimmed of excess skin. Seal of a months of cures for i is cured of the Spe of the con pig. Savi choosing i Deal with and who amount More than the a Northern r it. If it i to the Farn Tho � tempera Grade brushed age area at the i warm wat week. Skin is so that sex no Chili ing Ream f the is hams. Titi wooden b partitions the stars and stripes sunday j