Pre-Conference Workshop – Prosciutto di Parma

[vc_row full_width=”stretch_row”][vc_column][themeum_title title=”Maximize Value, Minimize Waste: Utilizing the Whole Leg of Prosciutto di Parma” size=”42″ title_weight=”900″ color=”#333333″ title_padding=”40px 0px 40px 0px”][vc_column_text]The Consorzio del Prosciutto di Parma discusses the background and history of the product and the importance of utilizing the whole leg across your menus while demonstrating a full leg breakdown.[/vc_column_text][/vc_column][/vc_row]