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Parma Ham--Do You Eat the "White" Part?

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Parma Ham--Do You Eat the "White" Part?

TexasToast | | Dec 21, 2008 10:52 AM

That's basically it. There's the rich, red central meat part, and then there's the white or pale pink "fat" surrounding the edge. Is it proper to trim this off before you serve it, or self trim and leave on the plate once you've been served?

TT

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