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By Antonio Carluccio and Priscilla Carluccio
Published 1997
Italians have always loved pork, not only because it is so easy to raise, but because every scrap of the animal can be used. When I was a boy, almost anyone who could kept a pig, feeding it on leftovers and scraps. Today their feed is more rationalized, mixing polenta with other high-energy grains. The industry, however, feeds pigs on other less valuable grains, obtaining larger production but of a less flavoursome meat. Better quality pork is, however, still sometimes obtained from herds partly fed on the whey by-products of cheesemaking, and pigs lucky enough to graze in the wild and consume foods like acorns are said to give much of the flavour to better prosciutto.
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